Homemade Golden Oreos Recipes

HOMEMADE GOLDEN OREOS

Steps:

• 1. Preheat oven to 350 degrees and line pans with parchment paper.
• 2. Sift cake mix into a large bowl and add eggs, oil and vanilla extract.
• 3. Stir until combined, batter will be thick.
• 4. Make dough balls about the size of a walnut and place them 3 inches apart from each other.
• 5. Bake for 7-9 minutes depending on how fudge or or crispy you like your cookies.
• 6. Let cool.
• 7. Cream cheese filling: Beat cream cheese and butter. Add vanilla extract and slowly add in powdered sugar until you reach your desired consistency.
• 8. To assemble, frost the bottoms of half of your cooled cookies. Then place an untrusting cookie on top of the frosted ones to create little "sandwiches." I like to put mine in a tupperware and let them chill in the fridge before eating! That way, the frosting doesn't gush out the sides when you eat them!

HOMEMADE OREOS RECIPE BY TASTY

Steps:

• In a large bowl, cream together 1 cup (225 grams) of softened butter with the white sugar and salt, until light and fluffy.
• Beat in eggs until fully incorporated.
• Sieve together the flour, cocoa powder, and baking soda into the mix. Blend well.
• Add the dry ingredients to the wet ingredients, and mix together until combined.
• Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.
• Preheat oven to 325˚F (160˚C).
• Remove the dough from the fridge, and for ease of rolling out, divide the dough into 4 (this way the dough stays cool longer and prevents the need of re-chilling later on).
• To roll out the dough, place a quarter of the dough between two sheets of parchment paper (alternatively the dough can be rolled out on a lightly floured surface - though the parchment is preferred as it prevents any additional flour from altering the color/appearance of the dark cookies). Roll the dough between the two sheets of parchment to ¼-inch (½ cm) thickness.
• Using a small round cookie cutter (alternatively, we found the rim of a champagne glass to be a perfect size!) cut the dough into individual rounds and place on a large parchment-lined baking sheet, leaving at least ½-inch (1¼ cm) between each cookie.
• Pack together and re-roll out any scraps to cut additional cookies. Repeat with this process with each remaining ¼ of the dough.
• Bake in a preheated oven for 15 minutes. If baking multiple trays at the same time, be sure to rotate the pans in the oven halfway through. Remove and transfer cookies to a cooling rack to cool completely.
• To make the filling, combine ½ cup (115 grams) butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy.
• Assemble the cookies by spreading a generous scoop of the icing onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.
• Serve with a glass of milk.
• Enjoy!