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 EXPRESS
I saw this in the Steven Bruce (owner of Serendipity Restaurant in NYC) cookbook *Sweet Serendipity*....and realized that you could use the Oreos or sub in some other item, too...making this recipe extremely versatile! Whip one (or two!) up on a hot summer afternoon...mmm!
Provided by Debber
Categories Frozen Desserts
Time 2m
Yield 2 glasses
Number Of Ingredients 6
Steps:
- Fill blender HALF full of ice cubes, then put these ingredients on top and whirl away on HIGH speed.
- Add more ice if it looks slushy -- or if too thick, add more liquid.
- Top with whipped cream and a whole cookie.
- OTHER COOKIES TO TRY: peanut butter, gingersnaps, chocolate chips, oatmeal raisin (for breakfast?).
- IMAGINE: butter pecan ice cream with praline cookies, strawberry cheesecake ice cream with vanilla wafers.
- Okay, I'll stop now. You get the picture!
Nutrition Facts : Calories 210.3, Fat 10.5, SaturatedFat 4.9, Cholesterol 25.6, Sodium 186.3, Carbohydrate 22.8, Fiber 0.6, Sugar 8.1, Protein 7.1
OREO ESPRESSO SHAKE
This makes about 3 cups, of the most delicious shake! You can use frozen vanilla yogurt in place of vanilla ice cream. I used General Foods International Coffee, Italian Cappuccino flavor for this, any instant espresso powder will do, you might even try using instant coffee granules!
Provided by Kittencalrecipezazz
Categories Shakes
Time 2m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Place the milk, ice cream, espresso powder, chocolate syrup and broken Oreo cookie pieces in a blender; cover and blend until smooth.
- Divide the mixture between 2 large glasses (or 3 smaller glasses).
- Top with whipped cream, then sprinkle crushed oreo cookies on top.
Nutrition Facts : Calories 652.7, Fat 30.4, SaturatedFat 14.4, Cholesterol 76.5, Sodium 467, Carbohydrate 86.9, Fiber 3, Sugar 57.1, Protein 11.9
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