Homemade Oreos Pure Goodness Minus The Yucky Additives Recipes

Steps:

• Preheat oven to 375.
• With a mixer, or an extremely strong arm mix the flour, cocoa, baking soda and powder, salt, and sugar.
• Add the butter, and then the egg. Continue mixing until dough comes together in a mass. It will be very thick. YOU MAY NEED TO ADD A LITTLE WATER TO MAKE THE DOUGH STICK TOGETHER. Just add a tiny bit; It needs to be very stiff.
• Place small rounded spoonfuls of batter (think about a TBl)on a parchment or foil-lined baking sheet about 2 inches apart. Slightly flatten the dough with the heel of your hand. The cookies will spread very very slightly when baked, so you can fit more than your standard dozen on a sheet.
• Bake for 8-9 minutes. Transfer paper or foil sheets with cookies on a rack to cool.
• FILLING: Cream butter and shortening (or coconut oil) in a mixing bowl, and gradually beat in the sugar and vanilla. Beat for 2-3 minutes until filling is light and fluffy.
• ASSEMBLY: Spoon or pipe filling into the center of each cookie and press together.
• Enjoy with a tall glass of milk.
• NOTE: You can use vegetable shortening, coconut oil, or even regular butter in the filling. If you use all butter, your filling may 'melt' with time in a room temperature situation. Both shortening and coconut oil will make the filling stable.
• NOTE: Black cocoa (which is extra alkaline) gives the cookies the extra dark, black color that our childhood favorites were. You can find this in speciality food stores or order it very cheaply online. If that's too much trouble (although I'll vouch that it's worth it) you can simply replace it with regular dutch processed cocoa for a 'browner' rather than 'black' cookie.

Steps:

• Mix first 3 ingredients.
• Use a cookie scoop (only fill about ½ the scoop), then rolling into a ball before placing on cookie sheet.
• Bake for approximately 10 minutes at 350 degrees.
• When cooled, frost cookies into Oreos.

Steps:

• Preheat the oven to 325 degrees F.
• Blend all the cooking ingredients with an electric mixer.
• Then, knead it with your hands until it reaches the consistency of dough.
• Form the dough into balls about 3/4 of an inch in diameter and press them flat, 1/2 inch apart, onto a greased cookie sheet.
• Bake for 6-8 minutes or until the cookies are crunchy.
• Let the cookies cool on the sheets.
• As the cookies cool you can start making the filling.
• Combine all the filling ingredients and mix well with an electric mixer.
• With your hands form the filling into little balls about 1/2 to 3/4 of an inch in diameter.
• Place a filling ball in the center of the flat side of one of the cooled cookies and press down with another cookie, flat side down, until the filling spreads out to the edge.
• You can double the recipe for Double-Stuff Oreos, but why stop there, go for Triple-Stuff, or even Quadruple-Stuff, you are the master of your Oreo!

Steps:

• In a large bowl, cream together 1 cup (225 grams) of softened butter with the white sugar and salt, until light and fluffy.
• Beat in eggs until fully incorporated.
• Sieve together the flour, cocoa powder, and baking soda into the mix. Blend well.
• Add the dry ingredients to the wet ingredients, and mix together until combined.
• Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.
• Preheat oven to 325˚F (160˚C).
• Remove the dough from the fridge, and for ease of rolling out, divide the dough into 4 (this way the dough stays cool longer and prevents the need of re-chilling later on).
• To roll out the dough, place a quarter of the dough between two sheets of parchment paper (alternatively the dough can be rolled out on a lightly floured surface - though the parchment is preferred as it prevents any additional flour from altering the color/appearance of the dark cookies). Roll the dough between the two sheets of parchment to ¼-inch (½ cm) thickness.
• Using a small round cookie cutter (alternatively, we found the rim of a champagne glass to be a perfect size!) cut the dough into individual rounds and place on a large parchment-lined baking sheet, leaving at least ½-inch (1¼ cm) between each cookie.
• Pack together and re-roll out any scraps to cut additional cookies. Repeat with this process with each remaining ¼ of the dough.
• Bake in a preheated oven for 15 minutes. If baking multiple trays at the same time, be sure to rotate the pans in the oven halfway through. Remove and transfer cookies to a cooling rack to cool completely.
• To make the filling, combine ½ cup (115 grams) butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy.
• Assemble the cookies by spreading a generous scoop of the icing onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.
• Serve with a glass of milk.
• Enjoy!

Steps:

• 1. In a medium size bowl, mix together flour, cocoa, baking soda, baking powder, salt, and sugar.
• 2.Beat in the butter and egg. Mix until the dough comes together in a mass.
• 3. Take about a teaspoon size of dough and roll it into a ball, place on the cookie sheet and press down. Continue with the rest of the dough, placing each two inches apart. Cook in oven on 375 for 9 minute.
• 4. For the filling, beat the cream, sugar, and vanilla.
• 5. Using a frosting or ziploc bag, pipe filling onto half of the cookies.
• 6. Press a unfrosted cookie onto each of the frosted cookies.
• 7. Enjoy!

Steps:

• Cream together cream cheese, butter & powered sugar & vanilla. In separate bowl mix milk & pudding chill until set. Fold in cool whip after pudding has set. Add cream cheese mixture, layer with Oreos... Chill until ready to serve

Steps:

• Set two racks in the middle of the oven. Preheat to 375°F.
• In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
• Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
• To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
• To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.