Wednesday, August 27, 2014

Homemade Oreos

FAUXREOS as they have come to be known, this is a crowd pleasing cookie for sure! I've had several requests from a coworker to make these for his kids. Again, this sandwich cookie is one that YOU control the amount of filling on. Double-stuffed? Triple-decker? Quad-decker? The sky is the limit! These cookies hold up in milk a better than an Oreo, so if you're hoping for a soggy cookie, that is the ONLY way this cookie can disappoint. 


Tips:

Filling Flavor Fun - Nabisco (producers of Oreos) has been experimenting with the flavors of the filling of their cookies; you can do the same! Experiment with different extracts in the cream filling: orange, mint, cherry, etc. Maybe even try a little liquor for some drunken Oreos?
Extra Bright White - To get a truly white cream filling, I suggest using clear vanilla extract. You can find this in the baking or cake decorating section of several stores.  

Oven Temperature: 325 degrees
Prep Time: 15 minutes
Bake Time: 15-20 minutes
 Servings: About 30-35 cookie sandwiches

2 cups sugar
1 3/4 cups all-purpose flour
1 1/3 cups dark cocoa powder
1/4 cup cornstarch
1 1/2 teaspoons baking powder
1/4 cup vegetable oil
1 Tablespoon corn syrup
2 teaspoons vanilla extract
2 eggs

Cream Filling:  
1 cup vegetable shortening
3 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon butter extract (optional)


Directions:

1) Preheat oven to 325 degrees. Line baking pans with parchment paper and set aside.

2) In a medium sized mixing bowl, combine sugar, flour, cocoa powder, cornstarch and baking powder and set aside.

3) In a large bowl, whisk together vegetable oil, corn syrup, vanilla and eggs until thoroughly mixed.


4) Add the dry ingredients into the large bowl and mix until a stiff dough forms and well combined.


5) On prepared cookie pans, use a teaspoon to scoop out dough and press into a 1-inch round cookie cutter or cookie mold. 


6) Move cookie cutter around on the pan so that cookies are at least an inch apart. 

7) Bake the cookies in a preheated oven for 15-20 minutes or until the cookies are set and firm.


8) Cool cookies for 2-3 minutes on the pan before transferring them to a wire rack to cool completely.  


9) For filling, combine shortening, powdered sugar and extracts until well combined.


10) Spread filling on the bottom of one cookie and sandwich to the bottom side of another cookie. Store cookies in an airtight container at room temperature.



No comments:

Post a Comment