Oreo Cookies

Everyone loves cookies, just like cookie monster. But wait,  didn’t I hear he loves veggies now? Oh well… cookies, are one of those things that can easily put a smile on your face.

My cousin JoAnne was visiting from Georgia a couple of weeks ago. I hadn’t seen her in years. I’m talking 10 years or more. Long time.  As soon as she got here, she was complaining about how I  post all these photos of food and baked goods on my Facebook page but how she was unable to taste them being across the states and it’s not fair, she says!  So, I wanted to bake up something fun. Something that would be easy to make, something that could make-up for all the food porn that I post but that we could bake and still catch up on life, without screwing up anything.

I thought, what is everyone’s fav cookie, besides chocolate chip, which is not my fav btw. I adore cookies called, Wonderland Tea cookies.  Well that’s what I call them anyway, because they go so perfect with my Wonderland Tea that I got from Disneyland! They are basically Apricot Butter Cookies. So yummy. But wait I’ll hold off on that cookie… that should be another post. I thought of Oreo’s being the fav of many, so I found a simple recipe on the FoodNetwork site.

I actually had the help of my cousin JoAnne and my Bro Stephen while we attempted to bake up the treats. It was a fun family bonding type of baking. Lots of fun.

When the cookies were done, we set up lil plates and tall glasses of milk to do our taste testing to see if we came close to the original. I am happy to say that these were WAY better than the originals but unlike the real Oreos, you can only eat just a couple versus a row or two from the pack. Yes, I know we are not the only ones that can annihilate a row of Oreos in one sitting. It’s VERY bad for you but very good on the other hand. 

The cookies were easy if you can be patient and fun to make. I ended up making round ones and  square ones and called them Tareo’s. Yeah yeah, super cheesy I know but I successfully have a few people calling the homemade one Tareo’s now so I am smiling! While devouring the cookies, we talked about how a caramel cream, or raspberry cream might work with the chocolate cookie. I am definitely going to try that and get back to you.

Maybe you will try them out and let me know what you think! I would love to hear about it.


Recipe from foodnetwork.com


For the Dough:
1 1/3 cups Dutch-process cocoa powder
1 1/2 cups all-purpose flour, plus more for dusting
1/4 teaspoon salt
2 sticks unsalted butter, softened
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract

For the Filling:

1 stick unsalted butter, softened
1/2 cup vegetable shortening
3 cups confectioners’ sugar, sifted
1 teaspoon vanilla extract

1. Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.

2. Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula. 

3. Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days.

4. Using a 2-inch round cutter, cut the dough into 64 circles. (You can reroll the scraps once.) Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees.

5. Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.

6. Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners’ sugar and vanilla.

7. Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.


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