Homemade Oreos

Done

OH OH OH, who’s that kid with the Oreo cookie …

It was the great cookie bake-off. You take 2 stir crazy women and a lovely teenage girl, and a yen to make a speculoos cookie that was to be windmill shaped (HA!) and you end up with four different cookies made in a matter of hours. We started with the speculoos cookies, that morphed into lime snowballs also, and when the teenager awoke from her slumber she wanted to play too, and along came chocolate chip strip cookies and OREOS! This is the problem when there’s a lot of snow and driving is slow going. Boredom sets in and cooking and EATING are in order!

These are definitely the oreo-iest oreos ever! The cookie could have been crisper, but we made larger cookies and they should have baked a bit longer, but these still had all the flavor and choocolatey-ness that a store bought Oreo has!

For the chocolate wafers:

  • 1¼ C all-purpose flour
  • ½ C unsweetened Dutch process cocoa
  • 1 t baking soda
  • ¼ t baking powder
  • ¼ t salt
  • 1 to 1½ C sugar
  • ½ C plus 2 T (1¼ sticks) room-temperature, unsalted butter
  • 1 large egg

NOTE: I prefer the cookie less sweet and reduced the sugar the ONE cup of sugar. If you like it sweeter go for the 1 1/2 cups.

For the filling:

  • ¼ C (½ stick) room-temperature, unsalted butter
  • ¼ C vegetable shortening
  • 2 C sifted confectioners’ sugar
  • 2 t vanilla extract

Set two racks in the middle of the oven. Preheat to 375 degrees.

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.

Ready to Bake

Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart.

NOTE: These turned into GIANT Oreo cookies. Miss A decided bigger was definitely better. If you make them larger than teaspoon size, bake them longer. This should be a crisp cookie!

With moistened hands, slightly flatten the dough.

Baked

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 2-3 minutes until filling is light and fluffy.

Stuffing

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.

NOTE: We used a tiny cookie scoop. Pastry bag? Hahahahaha!

Dark Chocolate Coconut Cherry Cookies

Done

I love baking. I love baking and having the house smell of freshly baked cookies. The problem is … well, the cookies themselves. There are so many. And, if they’re good, and I baked them so how could they be anything but good, then I eat WAY too many of them. And when I eat too many of them I get fat. When I get fat, my clothes don’t fit and I have to go shopping to buy new, larger clothes. That causes me to be depressed and what helps any girl’s depression? Cookies, and chocolate cookies. And then the circle begins again. I’m making these for folks who are thin. You know, those horrible NATURALLY thin people. And thin as they are, they doesn’t need too many cookies either. Though, truth be known, these are those ANNOYING people who can eat a cookie or two and walk away, a scoop of icecream and be satisfied, a handful of Cheez-Its and walk away (Like, REALLY, who eats a handful of Cheez-Its and walks away).

I think it far simpler to find a recipe on Christina’s lovely site Dessert for Two (remember the Mini New York Cheesecakes?)and bake just enough to satisfy the cookie and chocolate craving. I saw this recipe and knew I had to try it, though I did make a few changes, like using dried cherries instead of coconut and vanilla extract instead of almond extract.

Deep, dark, chocolatey flavor. The espresso just shoots them over the moon. May add a little less espresso powder the next time and perhaps a smidge of cinnamon. Love the cherries with the chocolate. The coconut oil gives a little background flavor that you can’t quite put a finger on. But WOW and yes, they’ll be baked again! Thanks, Christina, for another winner!

Go to her site. If you want to bake just a small batch, she has hundreds of recipes.

  • 1/3 C solid coconut oil
  • 2 T unsalted butter
  • 1/2 C sugar
  • 1 large egg
  • 1/8 t vanilla
  • 1/4 t salt
  • 1/2 t instant espresso powder (optional)
  • 1/4 C cocoa powder
  • 1/2 C flour
  • 1/2 C dark chocolate morsels
  • 1/2 C dried cherries

Preheat the oven to 350° F. Line a half sheet pan with parchment paper.

Ingredients 1

In a medium bowl, beat together with an electric mixer the coconut oil, butter, and sugar. Beat for 2 full minutes, until light and fluffy.

Next, add the egg and continue beating. Add the vanilla extract, salt, and espresso powder.

Adding dry

Finally, sprinkle on top the cocoa powder and flour. Beat until dough comes together.

Adding chips and cherries

Fold in the dark chocolate morsels and cherries by hand.

Ready to Bake

Divide the dough into 6 large balls and slightly flatten them with your hand.

Bake for 14 minutes, rotating the sheet half-way through.

Let cool for 1 minute on the sheet before moving to a wire rack to cool completely.

John’s Kitchen Sink Cookies

Kitchen catastrophe. My favorite cookie scoop BROKE – I know, we aren’t supposed to play favorites with our cookie scoops, but this one was my favorite! Perhaps from exhaustion due to over use. Perhaps a mutiny from the other scoops in the drawer. But somehow its poor little cogs slipped and it wasn’t pushing the dough out.

Do I buy a new one? Do I attempt to fix this one?

Attempt. Attempt is the key word. I knew what was wrong. I knew what needed to be done to fix it. I just couldn’t manage to get it to do what I wanted. I HATE WHEN THAT HAPPENS! Yes, perhaps a little unrealistic. But I want what I want when I want it and not being able to get the @&$*%# cogs to line up properly was making me NUTS (yes, more nuts than usual).

Enter a cowboy in a white hat. It was much like John Wayne riding in at the last moment to save the fair damsel in distress. ‘Don’t worry, sugar plum, I can fix your beloved cookie scoop for you. But it will cost you …” GULP! We’ll just gloss over the sugar plum part. I mean, he is willing to repair my scoop! For that he could call me twinkle toes! COST ME? This could be scary. Impinging on my virtue even (QUIET! SHHH!!! Say nothing! Giggles allowed!)

“Cookies, sugar plum, it will cost you cookies.” Ooooohhhhhh … can you tell I am not sure whether to be relieved or disappointed!

Cookies? I can do cookies.

Enter Everyday Food and the amazing John Barricelli AND an Every(thurs)day Food posting. Look at all the things accomplished with one stone! A fixed scoop, a new cookie recipe, and an Every(thurs)day Food event. Well, damn I’m a good sugar plum.

An aside, if you don’t have John Barricelli’s SoNo Baking Company Cookbook - get it!

  • 2 1/2 C all-purpose flour, (spooned and leveled)
  • 1 t salt
  • 1 t baking powder
  • 1/2 t baking soda
  • 1 C (2 sticks) unsalted butter, room temperature
  • 1 C packed light-brown sugar
  • 1 1/2 t light corn syrup
  • 1 T pure vanilla extract
  • 2 large eggs
  • 1 C semisweet chocolate chunks
  • 1/2 C raisins
  • 1/2 C chopped pecans
  • 1/2 C old-fashioned rolled oats (not quick-cooking)
NOTE: Hate raisins. I really can’t even explain why. Yuck. I used dried cherries instead. Dried cranberries would work as well. Also, I used Lyle’s Golden Syrup instead of corn syrup. No sinister reason, it’s what I had! Oh, and I used dark brown sugar. Again, what I had.
 

Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside.

In a large bowl, whisk together flour, salt, baking powder, and baking soda; set aside.

Using an electric mixer, beat together butter, sugar, corn syrup, and vanilla until light and fluffy. Beat in eggs, one at a time, until well incorporated. Gradually beat flour mixture into butter mixture just until combined.

With a rubber spatula, fold in chocolate chunks, raisins, pecans, and oats.

Drop 2-inch balls of dough, spaced 2 inches apart, onto prepared baking sheets. Flatten dough balls slightly. Bake 12 to 16 minutes, or until cookies are lightly browned, rotating sheets halfway through.

Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

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