Oreo, oreo, oreo!

It’s time to talk about oreos. Oreos are kind of a big deal because I really, truly adore all things oreo. Growing up, I never called it cookies n’ cream ice cream…no no no, it was oreo ice cream….that is, until I realized that most of the world calls it cookies n’ cream. Sadly, I have been forced to change my ways as it has caused much difficulty when ordering my beloved ice cream. Rest in peace oreo ice cream.

Furthermore, I believe one of the world’s greatest food pairs is vanilla soft serve ice cream blended with crushed oreo cookies. Can I interest you in Dairy Queen’s Oreo Blizzard, McDonald’s Oreo McFlurry, or Wendy’s Oreo Twisted Frosty? Now anybody who knows me knows that I am not the kind of girl to go running out for some fast food, but when you throw oreos into said fast food? Well, I’m sold. And with the number of chains that offer this brilliant concoction on their menus it means I am never far from oreo-vanilla yummy deliciousness.

And now to put the cherry on top of my oreo obsession I present you with (as if you couldn't already guess)...

Homemade oreos! Although they have the same name, these are quite different from the packaged kind that my buddies at Nabisco make. But (!) different does not mean they are any less delicious, because these treats still have those same classic elements: two crisp, chocolate, not-too-sweet wafer cookies sandwiching a thick layer of vanilla, sinfully sweet and very delicious, filling. I truly believe that cookies like this have the power to both fulfill an oreo lover's greatest fantasy and turn anybody that doubts the magic of these cookies into a true believer. Pretty amazing stuff, don’t you think?

-EmW

Homemade Oreos

(adapted from SmittenKitchen)

For the chocolate cookies:

1 ¼ C flour

½ C unsweetened cocoa (the recipe calls for Dutch process, though I used the regular kind and they turned out delicious)

1 tsp baking soda

¼ tsp baking powder

¼ tsp salt

1 C sugar

½ C plus 2 TB unsalted butter, room temperature

1 egg

For the filling:

¼ C unsalted butter, room temperature

¼ C vegetable shortening

2 C sifted confections’ sugar

2 tsp vanilla extract

1. Preheat oven to 375 degrees F.
2. Make the chocolate cookies: In the bowl of an electric mixer, mix the flour, cocoa, baking soda, baking powder, salt, and sugar until combined.
3. Add the butter and egg and mix until dough comes together in a mass.
4. Take rounded teaspoons of batter and place them on parchment lined pans about two inches apart (these cookies spread a bit). Dip the bottom of a cup in water and slightly flatten the dough (alternatively you can use moistened hands). Also, if you want the cookies to sparkle a bit, dip the bottom of a cup in water, then a bit of granulated sugar, and use this to flatten the cookies slightly. I did this and they turned out quite pretty but be careful not to do too much sugar because then the cookies do not look so pretty!
5. Bake cookies for approximately 9 minutes, rotating once for even baking. Allow cookies to cool on pan for a few minutes and then transfer to wire rack to cool completely.
6. Make the filling: in an electric mixer, combine butter and shortening. Slowly add powdered sugar and vanilla, mixing until light and fluffy.
7. Assembly time! Place filling in a pastry bag (or if you don’t have one/don’t want to use one, just place it in a plastic ziplock bag and cut a just small bit of the corner to create a tip. Pipe approximately teaspoon size blobs on one cookie, then press down lightly with another cookie until filling reaches the edge. Continue until all cookies are sandwiched together and then eat one, immediately.