COPYCAT OREO'S
This Copycat Oreo Cookies Recipe is almost better than the original! A crisp dark chocolate cookie with a creamy sweet filling. The perfect milk dipping cookie!
Provided by Jesseca
Categories Desserts
Time 30m
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silicone baking mats.
- 2. Whisk together the flour, cocoa powder, salt, and baking soda in a medium bowl. Set aside.
- 3. Cream together the soft butter with both sugars until fluffy with a handheld or stand mixer, about 2 minutes. Slowly whisk in the vanilla and melted chocolate. Mix until fully combined, about 1 minute. Stir in the egg.
- 4. Fold the dry ingredients into the mixture until combined and the dough has formed, 1 to 3 minutes.
- 5. Turn the dough out onto a lightly floured surface. Roll ¼ inch thick and cut into small circles. Place on your prepared trays and bake 8 to 10 minutes, or until the edges are slightly curled. Cool completely before frosting.
- 1. Add the butter to a mixing bowl. Whisk with a handheld or electric mixer until fluffy, about 1 minute.
- 2. Add 1/2 of the powdered sugar. Mix until incorporated. Stir in the remaining sugar and vanilla and continue to stir.
- 3. It will look like the frosting isn't going to work and will be rather clumpy. Keep mixing and it will come together into a creamy filling texture.
- 4. Spread onto the back of a cooled cookie. Sandwich with a second cookie and enjoy!
Nutrition Facts : ServingSize 2 cookies, Calories 258 kcal, Carbohydrate 26 g, Protein 3 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 38 mg, Sodium 212 mg, Fiber 2 g, Sugar 15 g, UnsaturatedFat 5 g
HOMEMADE OREOS RECIPE BY TASTY
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
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
OREO - WHOOPIE PIES - COOKIES - COPYCAT / CLONE
From an old church cookbook. I can't guarantee that they are as good as real oreos or even the other recipes posted. But, they are definitely diet busting, sugar high and chocolaty. Requires a glass of milk.
Provided by Squeaky Worm
Categories Drop Cookies
Time 40m
Yield 40 large cookies, 40 serving(s)
Number Of Ingredients 15
Steps:
- cookie.
- Cream crisco, sugar and eggs together; add cocoa, water and flour.
- Add baking soda, salt and sour milk. Stir all together.
- drop by teaspoons on ungreased cookie sheet. Bake at 350 degrees for 15 to 20 minutes.
- filling.
- Cream together first 5 ingredients and set aside.
- In double boiler or heavy saucepan, cook 1 cup of milk and 5 Tablespoons flour until very thick.
- Remove from heat and cool to room temperature. Add to creamed mixture.
- Beat with mixer until smooth, fluffy and no grains of sugar are left.
- Spread between 2 cookies.
Nutrition Facts : Calories 164.8, Fat 8.4, SaturatedFat 2.6, Cholesterol 10.5, Sodium 112.4, Carbohydrate 20.9, Fiber 0.5, Sugar 12.7, Protein 1.8
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