Do you know exactly how to eat an Oreo? Well, to do it, you unscrew it, very fast! 'Cause a kid'll eat the middle of an Oreo first! And save the chocolate cookie outside, for last!
- Preheat the oven to 325 degrees F.
- Blend all the cooking ingredients with an electric mixer.
- Then, knead it with your hands until it reaches the consistency of dough.
- Form the dough into balls about 3/4 of an inch in diameter and press them flat, 1/2 inch apart, onto a greased cookie sheet.
- Bake for 6-8 minutes or until the cookies are crunchy.
- Let the cookies cool on the sheets.
- As the cookies cool you can start making the filling.
- Combine all the filling ingredients and mix well with an electric mixer.
- With your hands form the filling into little balls about 1/2 to 3/4 of an inch in diameter.
- Place a filling ball in the center of the flat side of one of the cooled cookies and press down with another cookie, flat side down, until the filling spreads out to the edge.
- You can double the recipe for Double-Stuff Oreos, but why stop there, go for Triple-Stuff, or even Quadruple-Stuff, you are the master of your Oreo!
THESE ARE AMAZING!! JUST LIKE OREO's!! I really did not think these were going to work, but give the cookie dough a few minutes in your mixer and it comes together beautifully. I tried this recipe for my son who is allergic to milk, he like them, and most of all my picky co-workers went crazy over them. Two tips --- I cut out my cookies with a small cookie round cutter for uniformity, and it took extra baking time to get the cookies crisp on "air" bake cookie sheets.
Yummy. I made these this morning, yes this morning. I had a craving for oreos. I only had a devils food cake mix and used it and tinted the filling orange for the fall season. They were very good and so easy to make. Cooling them on the sheet made them a little tough to get off. Next time I think I will let them cool for about 5 min and then take them off and put on the cooling rack. I also made mine jumbo oreos. Then I can say, I only ate one! Thank you for such a fun and tasty recipe.
I was skeptical - totally - but I had been challenged to make a batch of Oreos and I love a great baking challenge. I have made the cookies 3x in two weeks and the jury came back with a unanimous decision: This recipe is a KEEPER. Sure, they don't taste exactly like an Oreo -- the same way a home-made chocolate chip cookie does not taste like a Chips Ahoy. There are 4 changes/suggestions I make -- 1. I used 2tsp of vanilla instead of one 2. To make things go faster and easier, I used a small cookie dough scoop to make the cookie wafers (the scoop holds approx 2tsp of dough). The wafers were about 2 inches across. 3. I pressed the cookies a second time -- right after they came out of the oven -- to make a more compact wafer. This made the cookies a little stronger - no crumbling - and they looked more uniform and packed better to be shipped across the country. 4. I used the same scoop to measure out the filling. Again - it was quick and easy and they result was a uniform batch. With these changes -- I got about 2 dozen big cookies per batch. My daughters can eat 2 at a time - and be very filled (they usually go through 5+ Double-Stuff Oreos). On the other hand, one cookie is really a handful. I have also used the wafers to make ice cream sandwiches (they are excellent). The girls and I have also tried cookies with different-flavored cake mixes -- again, very successful results. I know you don't know me - so it might be helpful to know that I make a lot of cookies and do not often add to my favorites. This one is an immediate top 3! Thanks!