A little cheat
Ok, so the last recipe I gave you was better for you than this one. Still on the calorie laden scale this one isn't the worst there is. And cutting the sugar back helps ALOT. I found this recipe on Smitten Kitchen website while looking for Christmas gift ideas and KNEW I had to make them today. So after safely tucking baby boy into bed for his daily nap, I stole away to the kitchen as quickly as humanly possible. I found all the ingredients and got to work. It was insanely easy with only 8 ingredients for the cookie part. The dough came together quickly in my food processor and in less than 10 min I was scooping them out onto parchment covered pans. I was able to make 37 cookies which made 18 sandwiches. It probably would have made 19 sandwiched cookies, but someone snuck in and nibbled on the dough while I wasn't looking. I swear, it wasn't me! Anyway, let me show you some of what I did.
Here are the ingredients. Dutch-process cocoa, flour, sugar, baking soda, baking powder, an egg, butter and salt.
I placed all the dry ingredients in my food processor and whirled them around for a few seconds till they were all incorporated.
I added the butter and egg and blended it till a dough formed.
Then I scooped them out with a Tbls scoop and put them onto wax paper then flattened them down with my hand.
After they baked off in a 375 degree oven for about 9 min. I pulled them out and let them cool while I made the filling. Which I didn't get any pictures of cause my baby boy was running around the kitchen pulling everything out of my measuring cup drawer!
After I had pinned him down in the high chair I started filling the cookies.
Then I pressed another on top and voila! Homemade oreo cookies. Now, I feel like with my oven I coulda took them out at 7 or 8 min and they would have been chewier. Now, mind you, they weren't crispy. They were more inbetween crispy and chewy. Nonetheless they were still very good. I am adding them to my list of cookies I will be making for Christmas. I hope you try them soon.
Homemade Oreos
Adapted from SmittenKitchen
Makes 25 to 30 sandwich cookies
For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar*
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
1. Set two racks in the middle of the oven. Preheat to 375 degrees.
2. 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
add the egg. Continue processing or mixing until dough comes together in a mass.
3. 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. Bake for 9
minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. 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.
5. 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.
* Let’s talk about the sugar for a minute, shall we? This is a sweet cookie. A good, sweet cookie. Yet, if you think of an actual Oreos, the wafers are fairly un-sweet and actually on the lightly salty side, which contrasts with the super-sweetness of the filling bringing harmony, happiness, yada yada. If you want your cookie closer to that original, you can take out a full half-cup of the sugar. I usually do.