Homemade Oreos

Weekend highlights:

Granola for dinner. French fries for dessert.

Reading The Help.

Dinner with Cleo Delphine and Vida Jewel (and Seleta and Jesse).

Oversized hat optional.

Cuddles. Flowers. Flours.

Morning runs.

Baseball.

Dinner from the grill (and bleu cheese grits):

Dinner for two

Oh, and homemade oreos. Definite highlight.

What surprised me most about these cookies is how easy they were. Something about homemade oreos seems like it would be complicated. Probably because if you look at the ingredients label of real oreos it’s kind of scary. What exactly is high oleic canola oil? Vanillin? Oh and don’t forget the high fructose corn syrup (because sugar wasn’t enough).

Listen. I love real oreos as much as the next girl. I’m just saying. Do yourself a favor and reduce the amount of high fructose corn syrup in your diet. Make these instead.

These chocolate cookies alone are gooooood. And the oreos keep surprisingly well! In fact, I think they might even be better after a couple of days. Like wine… a cookie that gets better with age.

Recipe adapted from Smitten Kitchen

Cookies:

1 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1/4 tsp baking powder

1 1/4 cups sugar

1/2 cup plus 2 tablespoons (1 1/4 sticks) room temp butter

1 large egg

Filling:

1/2 stick butter

1/4 cup vegetable shortening

2 cups sifted confectioners sugar

2 tsp vanilla extract

For the cookies:

Preheat oven to 375. Line cookie sheets with parchment paper.

Put flour, sugar, cocoa powder, baking soda, and baking powder in the bowl of your mixer. Mix on low to fully combine. While on low speed, add your butter then the egg. Mix and mix until dough comes together in a ball.

Place rounded teaspoons of dough on cookie sheets about 2 inches apart. Now, I don’t usually use a measuring spoon for cookies but for these I did because I wanted them to be small and I usually get a little carried away 🙂 Slightly flatten the tops of the cookies (my friend had a good idea if you have a cool stamp, you could try stamping the tops like an oreo!). Bake for 8-9 minutes, rotating halfway. Let cool for a minute on the tray and then transfer to a rack.

While the cookies are cookin, use a mixer to mix together the butter and shortening. Gradually mix in the sugar and vanilla. Turn the mixer on high and beat for a few minutes to make it light and fluffy.

Use a knife or small spatula to apply about a tablespoon of filling in between two cookies. The filling recipe makes just about the perfect amount of filling for all the cookies.

Get a glass of milk and enjoy!

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