Oreo cookies, the favorite little cream-filled cookie. Delicious and wonderful with milk.
For years to actually taste these morsels you would have to find them at your local supermarket.
And you were limited by only 2 sizes, medium and small.
Until now....
Here is an easy and quick recipe for making your own oreo cookies, and as a plus they are vegan!
For years to actually taste these morsels you would have to find them at your local supermarket.
And you were limited by only 2 sizes, medium and small.
Until now....
Here is an easy and quick recipe for making your own oreo cookies, and as a plus they are vegan!
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Signing UpStep 1: Ingredients
The ingredients are pretty simple for this:
The cookies consist of
1 box of duncan hines dark chocolate fudge cake mix
1/2 c. water
2 tbsp Shortening (Try to find something better than Crisco)
The cream filling consisted of:
3 3/4 c. powered sugar
1/2 tsp vanilla
1/2 c. shortening
3 tbsp hot water
The cookies consist of
1 box of duncan hines dark chocolate fudge cake mix
1/2 c. water
2 tbsp Shortening (Try to find something better than Crisco)
The cream filling consisted of:
3 3/4 c. powered sugar
1/2 tsp vanilla
1/2 c. shortening
3 tbsp hot water
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This isn't haute cuisine, guys, you're making oreoes. You're going to sit back, put on some Glee and eat ten of these with a glass of milk by your side. If you want to pretend you're a real baker, take up bread baking.
Crisco is a shortening, made from hydrogenated fats--Cottonseed, and soy--and also a little of the liquid fats to make the product smooth. It has zero water in it, and it has no trans fats which were making all the health pundits go bonkers a few years ago... but it is a fully saturated fat which is also not very good for you.
However, if you take a look at lard... A fully natural product (rendered fat) and it has a neutral flavor and produces nearly the same final result as Crisco... Not to mention it is less saturated fat than butter (the bad stuff) more unsaturated fat (the 'good' stuff) and and less cholesterol to boot.
I personally use lard whenever possible, but sometimes I need the super-smooth and cleanness of the Crisco for certain recipes... also, you can get butter-flavored Crisco which is ALMOST as good as butter for flavor in baked goods. Not so much in other things though.
References:
https://secure.wikimedia.org/wikipedia/en/wiki/Butter
https://secure.wikimedia.org/wikipedia/en/wiki/Lard
https://secure.wikimedia.org/wikipedia/en/wiki/Crisco
Before the second world war, everybody used COCONUT oil, OR lard. Crisco was INVENTED to replace Coconut oil cause coconut oil couldn't be had due to the war. Now that I learned that, I use coconut oil when the recipe calls for crisco in most everything. Lard from the grocery store (brand name ARMOUR) is also hydrogenated to make it solid without refrigeration. lard which is not Hydrogenated has to be refrigerated, and God forbid that they'd sell real refrigerated food at a grocery store.
So while it is not 100% trans fat free, it is not chock full of the stuff as you imply.
Lard is still better, but not lard you get in a package that says lard. the stuff you render yourself is going to be better for you than even butter is.
Which I bemoan because it does not work right in many recipes now because of it!
Now plain ol' lard is still available and I use it for my pastry mixed with butter. (mostly about 50/50) the lard makes it light, flaky ~ while the butter gives it flavor. The best of both. I don't bake every day but when I do I want it to be rich and indulgent otherwise it just is not worth the calories.
My wife and I get our milk from the farmer, just give it a quick boil to kill off the critters, and I wouldn't think of skimming out any of the fat.
There's been some speculation that homogenization is what makes the milk fat dangerous, as it disperses the fat into minuscule particles that more easily pass through the lining of the intestines.
Where would human civilization be without fresh cow's milk? or the endlessly useful butter made from it? Do you want to throw away 10,000 years of ancestral wisdom for -- crisco? If the global food network breaks down are you going to make crisco in your basement? Let's see an instructable for that!
Also, who cares about the impact of different kinds of fat, look how much sugar you're eating! It's a cookie, not a diet pill :P
I Love food i would eat all of THAT!!
Oreo cookies seem to be pervasive in this country. Oreo cookies showed up at every party while I was growing up, and they are still used in countless desserts. My personal favorite is Oreo cheesecake (not to slight my Oreo cupcakes). Oreo cheesecake was in the dessert cycle in our cafeteria on Semester at Sea and I just couldn't resist it! Just the thought of an Oreo seems to bring a childlike grin to 80% of the population (the result of my informal study).
I've always liked the Oreo, but since I could read and understand product labels, I've never been a fan of their ingredients. I've also never really loved the filling.
For this month's Taste & Create, I was again paired with Heaven is Chocolate, Cheese, and Carbs. Last time, I made her amazing naan recipe. This time, I had to try out the homemade oreo recipe.
How Were the Homemade Oreo Cookies?
The homemade Oreo cookies were just like the ones from the store - they even had that same, familiar smell. The only difference was that they were better. I used some vanilla bean paste in the cream which made them all the more tasty, and the cookies were super fresh and crispy. Also, I was able to make the cookies in a variety of sizes.
Since you are making them yourself, you could try making Oreo cookies in different shapes! Imagine the possibilities with creativity and a good set of cookie cutters - perhaps shamrock Oreos with green food coloring for St. Patrick's Day!
The Oreo Cookie Recipe
As I mentioned above, I got the Oreo cookie recipe from Laurie of Heaven is Chocolate, Cheese, and Carbs. Laurie got the recipe from Smitten Kitchen, who got the recipe from the book Retro Desserts by Wayne Brachman. Clearly, this recipe is a slut. I am reprinting it below with my notes.
The Chocolate Wafers
Makes about 40 Oreo average sized Oreo cookies. It's hard for me to say exactly since I made a variety of sizes.
1 1/4 C all-purpose flour
1/2 C unsweetened cocoa
1 t baking soda
1/4 t baking powder
1/4 t salt
1 C sugar
1/2 C plus 2 T butter, room temperature
1 large egg
In a medium-sized bowl, mix the flour, cocoa, baking soda and powder, salt, and sugar.
Beat in the butter and the egg. Continue mixing until dough comes together in a mass.
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. (I found that while the dough wasn't sticky enough to roll, I could press it flat with my hands like the recipe said and then use cookie cutters to cut perfect circles. If you just care about the taste, then there is no need for the cookie cutters. Also, remember this is a chance to get creative and use all kinds of cookie cutters.)
Bake for 9 minutes at 375 F. Set on a rack to cool.
The Filling
1/4 cup room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted powdered sugar
2 teaspoons vanilla extract (I used vanilla bean paste instead.)
Place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla.
Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
To make a cookie, pipe teaspoon-sized blobs of cream into the center of a cookie using a pastry bag with a 1/2 inch round tip. (If you don't have a pastry bag, you could easily just spread the filling with a knife or use a Ziplock with the corner cut off as a pastry bag. I had a pastry bag, but I only had a star tip. The tip doesn't matter much.)
Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. (If you do this really fast, it will look like you are spinning records. See above.)
Eat the cookies using whatever method you prefer. I like the take apart, lick the cream, then eat the cookie method. Be sure to save some to make oreo cupcakes!
Special Thanks
Special thanks go to my mom who was my assistant baker for these Oreos. She was making a special visit to St. Louis so that she could touch my belly.
http://www.foodnetwork.com/recipes/oreo-cookies-recipe/index.html
I am not kidding when I say you nuked half of today by point me out to him. I have all his books downloaded for my reader and I ordered many of them from amazon. When I have $124 I will be ordering his "full set" from his site :-)
http://www.cupcakeproject.com/2009/02/oreo-cookies-made-from-scratch-just.html
http://www.latimes.com/features/food/la-fo-sos-farmcookies-20101104,0,7856431,full.story
really fabulous homemade Oreos from scratch
I am going to search till I find one. I had a recipe years ago that was betwixt an oreo (cookie part) and the nabisco famous wafer, ( icebox cookies ). I only eat chocolate usually and I like plain chock cookies. If the cookie is good it needs no chips or goo.
unfortunately I lost it in moving to 3 abodes. I have found that any recipe that starts with a cake mix tastes like a cake mix, same as, like anything made with bisquick tastes like bisquick.
So if you find a recipe for them please drop me a line here on Instructables
thanks
sparkie
Recipe........................1................... 2..................3.................. 4.....
ap flour...................... 1.5 c .............1c...............1.25 c.......... 1.375c
Dutch cocoa................0.75 c ...........0.375c.........0.5c ............0 .3125c
baking soda ..................x.................0.5t........ ... 1t................ 0.5t.....
baking powder................x.................0.25t.............x...................x.....
salt ...........................0.5 T.............. 0.5t............. 0.25t........... 0.5t....
unsalted butter ...........12 T............. 10T............. 10T............... 5T....
granulated sugar .......1c + 2T............ 1c ...............1c............. 1.13c...
egg .............................1lg................ 1lg ..............1lg.............. 1lg...
vanilla.......................... 1t................. 1t................. x................ 1t
water ..........................1T....................x..................x..................x...
dough form.................balls............... logs............ balls............ balls
cookie disks................. ?.................. 72............... 80?............. 30....
This is what I've got so far. What I have to do now is turn these 4 recipes into ratios, using the flour as a constant of 1. That should show us if there is an over riding principal. If there isn't, I don't know what my next step will be.
(just make the flour 100% then everything is a percentage in relation to the flour)
gotsta go ta school
sparkie
if you come up with one, please post it!
One of my Christmas cookies this year was Oreo-esque: chocolate butter cookies filled with a sour cream and white chocolate filling, from "Baking Illustrated". I used Dutched cocoa, but not black cocoa. They were excellent. To get a more Oreo-y cookie, I would change their recipe in two ways. First, use the black cocoa; second, don't form a log, refrigerate, and cut, but instead roll the cookies out and use a cookie cutter. (Maybe it's just me, but I can never get uniformly round cookies when rolling a log.)
As a minus, the Baking Illustrated recipe is definitely not vegan. But changing the cookie fat from butter to shortening might give you a crumblier cookie anyway, which seems appropriate.
You may be onto something that I hadn't thought of, find a recipe for a chocolate fudge cake and begin with that.
But it might even be a better to look at Michael Ruhlman's book Ratio. Find out what makes a cake a cake. Leave out the eggs, as you are doing (I think, does the cake mix call for eggs?) Replace the oil with shortening (you said find something better than Crisco, I believe Oreos were originally made with lard.) And have a go.
I'll tinker, if I come up with anything viable, I'll post it.
Marya
PS to dataphool.
I've looked everywhere.