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.
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.
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.
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!