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.
- 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
- 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.
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.