ULTIMATE HOMEMADE OREOS
Do you know exactly how to eat an Oreo? Well, to do it, you unscrew it, very fast! 'Cause a kid'll eat the middle of an Oreo first! And save the chocolate cookie outside, for last!
Provided by Mirj2338
Categories Dessert
Time 23m
Yield 60 Oreos
Number Of Ingredients 8
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!
Nutrition Facts : Calories 85.5, Fat 3.5, SaturatedFat 0.8, Sodium 71.3, Carbohydrate 13.9, Fiber 0.2, Sugar 10.8, Protein 0.5
HOMEMADE OREOS RECIPE BY TASTY
Here's what you need: unsalted butter, white sugar, salt, large eggs, all-purpose flour, dark cocoa powder, baking soda, butter, powdered sugar, vanilla
Provided by Scott Loitsch
Categories Bakery Goods
Yield 40 cookies
Number Of Ingredients 10
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!
Nutrition Facts : Calories 141 calories, Carbohydrate 17 grams, Fat 7 grams, Fiber 0 grams, Protein 1 gram, Sugar 10 grams
EASY HOMEMADE OREOS
These are quick and painless. A friend made these often and DH absolutely loved them. Now I make them to butter him up!
Provided by gnet9820
Categories Dessert
Time 50m
Yield 9-12 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 542.9, Fat 26.9, SaturatedFat 5.7, Cholesterol 47, Sodium 586.1, Carbohydrate 76, Fiber 1.4, Sugar 54.1, Protein 4.8
HOMEMADE OREOS
This recipe for homemade Oreos came to The Times from the pastry chef Stella Parks, whose trick of rolling out the dough onto cocoa powder gives the cookie a chocolatey boost. Using shortening for the cookie cream will lend it a tacky texture, perfect for a cookie-aisle authenticity.
Provided by Jennifer Steinhauer
Categories dessert
Time 2h
Yield 24 two-inch sandwich cookies.
Number Of Ingredients 15
Steps:
- For the cookies: Using a mixer, cream together butter, sugar, brown sugar, salt, baking powder, baking soda, coffee powder and vanilla extract. With mixer still running, add egg yolks one at a time.
- Stop mixer and scrape bowl with a rubber spatula. Add flour and 1 cup cocoa, and resume mixing at low speed until the mixture is crumbly and uniformly blended. Scrape the bowl and knead the dough lightly to form a smooth ball. Transfer to a work surface and flatten into a disk. The dough may be rolled right away or wrapped in plastic and refrigerated for up to a week; bring to room temperature before rolling.
- Heat oven to 350 degrees. Lightly sift some cocoa powder onto a work surface, and roll the dough to .125-inch thickness. Slide a metal spatula under the dough to prevent it from sticking. Using a 2-inch round cookie cutter, cut out cookies and transfer to an ungreased baking sheet. The cookies will not spread during baking so may be placed close together. Knead and reroll the dough scraps to make more cookies.
- To add texture to the cookies, place any remaining dough in a mixing bowl. Mix with enough hot water until the dough has thinned into a paste. Transfer to a piping bag fitted with a very small tip, or a heavy duty Ziploc bag with a tiny hole poked in the corner. Pipe a design on each cookie; a tight cornelli lace design gives the impression of an Oreo.
- Bake the cookies until firm, about 12 minutes. Remove from heat and cool completely on a rack.
- For the filling: Using a mixer, cream together shortening or butter, confectioner's sugar, vanilla and salt. Beat on medium speed for 5 minutes, scraping the bowl periodically. The long mixing time smoothes, whitens and aerates the filling.
- For assembly: Using a pastry bag fitted with a plain tip or a spoon, place 1 teaspoon (or more if desired) of filling directly onto the center of the undersides of half the cookies. To finish, top with remaining wafers and press down with your fingers, applying very even pressure so the filling will spread uniformly across the cookie. Place cookies in an airtight container and refrigerate for several hours before serving.
Nutrition Facts : @context http, Calories 106, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 57 milligrams, Sugar 12 grams, TransFat 0 grams
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