I ran across this recipe from My Baking Addiction in the last week or two. I thought they sounded good, but at the same time it seemed like a lot of work for something that would still be pretty unhealthy. Alas, I was looking for desserts that were made with a more unrefined source of sweetness.
Then this weekend I was making a dessert for a get together with some friends. As I was looking for my old faithful whole wheat chocolate chip cookie recipe, I stumbled upon this blog post again. Hmm. They sounded quite appealing. The baby wanted to try them. Refined sugar and all.
They were a hit. The great thing about this cookie is its ability to bridge age differences. They are loved by young and old alike. Yesterday as Parsley ate one she said, "Mmm....'licious, Mommy!" Of course, I had just finished eating several myself.
Homemade Oreos
Servings: 25-30 sandwich cookies
INGREDIENTS:
For the Chocolate Wafers
1 1/4 cups all-purpose
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 room-temperature, unsalted butter
1 large egg
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 room-temperature, unsalted butter
1 large egg
For the Filling
1/4 cup room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
Gel dye
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
Gel dye
Changes I made:
- I doubled the cookie recipe, but only made one recipe of the cream. I'm not a double-stuffed girl. Truthfully, at times I've been known to scrape the filling out of oreos so that I can just eat the cookie part.
- In my double recipe I used 1 c of whole wheat flour (out of the 2 1/2 cups) which I believe is why mine turned out a bit flatter.
- Sadly, I didn't have any dark cocoa (or dutch process) on hand and just used regular cocoa. Hopefully next time I'll be able to try the dark.
- I used 1 c of sugar per recipe (or maybe a little less.)
- I used 1/2 c of butter instead of using both butter and shortening for the filling
INstructionS:
1. Mix dry ingredients in mixer on low. Add in butter (and be sure to taste a bit of that powdery-goodness). Now the egg. Mix on low until it becomes one massive glob.
2. I used my cookie dough scooper and first divided each scoop into 2 cookies. They seemed a bit big, so I ended up dividing each scoop into 3 cookie portions.
3. Bake on parchment paper at 375° F for 7-9 min.
4. For the filling, beat the butter/shortening and then add in the powdered sugar and vanilla on low. Once they've blended, beat on high for a few minutes until light and fluffy. Add food coloring/gel if you're like me and have a slight obsession with mixing colors and dying food.
5. Once the cookies have cooled, drop a bit of filling on one cookie and press another one on top to squish it out to the edges. (Or as Jaime suggests, use a ziplock bag with the corner cut out. Sounded like too much of a mess to deal with.:)
6. Enjoy your 'licious cookie (or seven)!
