Friday, February 20, 2009
Oreo Cookies Made From Scratch - Just Like the Ones From the Box, Only Better
Oreo Cookies Made From Scratch - Just Like the Ones From the Box, Only Better
I've always liked the Oreo, but since I could read and understand product labels, I've never been a fan of their ingredients. I've also never really loved the filling.
For this month's Taste & Create, I was again paired with Heaven is Chocolate, Cheese, and Carbs. Last time, I made her amazing naan recipe. This time, I had to try out the homemade oreo recipe.
How Were the Homemade Oreo Cookies?
The homemade Oreo cookies were just like the ones from the store - they even had that same, familiar smell. The only difference was that they were better. I used some vanilla bean paste in the cream which made them all the more tasty, and the cookies were super fresh and crispy. Also, I was able to make the cookies in a variety of sizes.
Since you are making them yourself, you could try making Oreo cookies in different shapes! Imagine the possibilities with creativity and a good set of cookie cutters - perhaps shamrock Oreos with green food coloring for St. Patrick's Day!
The Oreo Cookie Recipe
As I mentioned above, I got the Oreo cookie recipe from Laurie of Heaven is Chocolate, Cheese, and Carbs. Laurie got the recipe from Smitten Kitchen, who got the recipe from the book Retro Desserts by Wayne Brachman. Clearly, this recipe is a slut. I am reprinting it below with my notes.
The Chocolate Wafers
Makes about 40 Oreo average sized Oreo cookies. It's hard for me to say exactly since I made a variety of sizes.- 1 1/4 C all-purpose flour
- 1/2 C unsweetened cocoa
- 1 t baking soda
- 1/4 t baking powder
- 1/4 t salt
- 1 C sugar
- 1/2 C plus 2 T butter, room temperature
- 1 large egg
- In a medium-sized bowl, mix the flour, cocoa, baking soda and powder, salt, and sugar.
- Beat in the butter and the egg. Continue mixing until dough comes together in a mass.
- Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. (I found that while the dough wasn't sticky enough to roll, I could press it flat with my hands like the recipe said and then use cookie cutters to cut perfect circles. If you just care about the taste, then there is no need for the cookie cutters. Also, remember this is a chance to get creative and use all kinds of cookie cutters.)
- Bake for 9 minutes at 375 F. Set on a rack to cool.
- 1/4 cup room-temperature, unsalted butter
- 1/4 cup vegetable shortening
- 2 cups sifted powdered sugar
- 2 teaspoons vanilla extract (I used vanilla bean paste instead.)
- 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 2-3 minutes until filling is light and fluffy.
- To make a cookie, pipe teaspoon-sized blobs of cream into the center of a cookie using a pastry bag with a 1/2 inch round tip. (If you don't have a pastry bag, you could easily just spread the filling with a knife or use a Ziplock with the corner cut off as a pastry bag. I had a pastry bag, but I only had a star tip. The tip doesn't matter much.)
- 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. (If you do this really fast, it will look like you are spinning records. See above.)
- Eat the cookies using whatever method you prefer. I like the take apart, lick the cream, then eat the cookie method. Be sure to save some to make oreo cupcakes!
Special thanks go to my mom who was my assistant baker for these Oreos. She was making a special visit to St. Louis so that she could touch my belly
Read more: http://www.cupcakeproject.com/2009/02/oreo-cookies-made-from-scratch-just.html#ixzz1wAatgzwI
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