Oreo Cookies Without Filling Recipes

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OREO® NO-BAKE COOKIES



Oreo® No-Bake Cookies image

I really love Oreo® cookies and no-bake cookies so mixing the two together makes them both even better! Store in an airtight container.

Provided by Brit Parritt

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 55m

Yield 24

Number Of Ingredients 7

2 cups white sugar
¾ cup butter, cut into pieces
⅔ cup milk
2 ½ cups quick cooking oats
1 cup crushed chocolate sandwich cookies (such as Oreo®)
1 (4 ounce) package cookies and cream instant pudding mix (such as Jell-O® Oreo®)
½ teaspoon vanilla extract

Steps:

  • Combine sugar, butter, and milk in a large saucepan over medium heat; bring to a boil. Cook and stir until butter has melted and sugar has dissolved a bit, about 2 minutes. Turn off heat and stir in oats, crushed cookies, pudding mix, and vanilla extract. Let stand for 5 minutes.
  • Drop spoonfuls of batter 2 inches apart onto waxed paper. Let cool until set, about 30 minutes.

Nutrition Facts : Calories 184.7 calories, Carbohydrate 29.3 g, Cholesterol 15.8 mg, Fat 7.2 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 3.9 g, Sodium 119.1 mg, Sugar 21.6 g

HOMEMADE OREOS RECIPE BY TASTY



Homemade Oreos Recipe by Tasty image

Here's what you need: unsalted butter, white sugar, salt, large eggs, all-purpose flour, dark cocoa powder, baking soda, butter, powdered sugar, vanilla

Provided by Scott Loitsch

Categories     Bakery Goods

Yield 40 cookies

Number Of Ingredients 10

1 cup unsalted butter, softened
1 cup white sugar
2 teaspoons salt
2 large eggs
2 cups all-purpose flour
1 ¼ cups dark cocoa powder
½ teaspoon baking soda
½ cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla

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!

Nutrition Facts : Calories 141 calories, Carbohydrate 17 grams, Fat 7 grams, Fiber 0 grams, Protein 1 gram, Sugar 10 grams

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