I love Oreo cookies. I love dipping them into milk until slightly soft and nomming down. I love slathering on peanut butter (thanks, The Parent Trap!) and nomming down. I love crumbling them up into ice cream or brownies and nomming down. I love just nomming down on Oreos.
What I don't love is that store-bought Oreos are chock-full of stuff that I really shouldn't eat, like high-fructose corn syrup and palm oil. Plus, palm oil has some ethical concerns that makes me want to avoid products using it. But they're sooooo good...
So what's a girl to do when she needs an Oreo fix? Make them herself, that's what. It's not as quick and simple as making a trip to the grocery store and ripping into a package, but just as tasty and you get a deserved sense of accomplishment and not the guilt after realizing you've mowed through a sleeve and a half of Oreos in five minutes.
INGREDIENTS
- 1 1/4 c. AP Flour
- 3/4 c. Dutch-process cocoa powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/4 tsp. baking powder
- 1 1/2 c. sugar
- 5 oz. unsalted butter
- 1 large egg, room temperature
INSTRUCTIONS
- Into medium size bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- Cream sugar and butter until light and fluffy. Add egg, beat to combine. Gradually add flour mixture, beat until well combined.
- Chill dough for several hours or overnight.
- Roll out dough to approximately 3mm thickness. Use small cookie cut out of choice.
- Bake at 325F for 7-9 minutes, rotating halfway through. Let cool.
- Use filling of choice (I used American Buttercream) and sandwich two cookies together.
American Buttercream:
6 c. powdered sugar, sifted
1/2 c. butter
1/2 c. shortening
6-8 T. milk
1 tsp. vanilla extract
Cream butter until smooth. Add shortening and cream. Add half of powdered sugar and milk, beat until smooth. Add remaining powdered sugar and beat until light and fluffy. Add more milk to desired consistency.
Question, though: what are AP flour and Dutch- process cocoa powder? Maybe brand names? See, I'm from Sweden. Hence the questions. Hahaha. I suppose it's alright if I use the regular flour and cocoa powder we have over here? :) Thanks!
AP stands for all purpose flour, in other words plain flour. Flour that hasn't alread got any rising agents added to it.
We can get Dutch-process cocoa powder over here in Australia, but I only used it once as i didn't like it. It's a much stronger tasting cocoa powder. When it is asked for in a recipe I just put in normal cocoa powder.
Real Oreos use black cocoa, which as its name suggests, is super-Dutched cocoa so dark that it appears black. It's key if you want authentic Oreo flavor. Lighter cocoas are better if you prefer another taste.
(Your cookie photo looks great!)
Edited at 2012-07-23 01:46 pm (UTC)
Oh! My user pic is not of a cookie. It's an old egg cup I was given when I was little and used to eat boiled eggs out of. But it's cute! lol!