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Homemade Oreos from Deb Perelman

WW Note: well…let’s just face it. Desserts are not easy to count. These guys are 14 points a piece when you have a batch of 16 like I did…however…I truly believe they could be made smaller, more oreo sized and that would make these more consumable. I ate one and calculated it after and feel like I would have happily had half if I had done that in reverse.


My daughter and I had the distinct pleasure of having a friend and her daughter, Monica and Kelsey, over for a play date today. Monica is starting her own blog and creative space that she’s giving herself to in this new mommy role as well. She’s got a leg up in that mommy world since her little just turned 2 and it is a joy to watch her parent because she’s a fantastic mom and always teaches me something when I watch her with her daughter! Having them in our little space was sweetly life giving to me and I’m thankful they made the journey.

We talked a few ideas via text as to what me might fill our time with as we planned to meet. We’ve had to schedule and reschedule so many times it’s really funny so it was quite the miracle that today happened. We discussing a collaboration that got us both excited. She brought stuff for the girls to do art and I found this recipe that I thought could be an easy bake for the 4 of us to tackle together. Little hands in the kitchen mean simple, low stakes recipes are best! We talked and the girls played and we ate snacks and listened to music and sadly art didn’t get to happen this time but we are both thrilled by the idea that we will can get together again and focus on art with the girls! Who doesn’t love an excuse to hang out with good people again :)

Our time in the kitchen was brief in a good way because of the 2 busy ladies we were keeping entertained! The recipe comes together really quickly which is perfect for the shorter attention spans!

The ingredients are kindly general and I was happy that I had everything on hand, though I just used my Hershey’s cocoa powder vs the Dutch cocoa powder she suggests.

It’s a dump and mix from there starting out with your cookie ingredients you add in the dry at a low speed then bump it up to a higher speed once you’ve added the butter and egg. A dough forms quickly and if you haven’t already taken advantage of your little helpers dumping ingredients into your mixer/bowl or turning on/off the Kitchenaid, then now is a fabulous time for them to help as you work the dough out of the mixing paddle and into the bowl.

Those same little hands MAY be helpful with rolling dough into balls and placing them on your parchment lined baking sheet but be warned….this feels a lot like play dough to them so squeezing it between fingers is appealing! My daughter, who is good about not putting play dough in her mouth, must have caught onto the fact that this was food and not a toy so it was also getting into her mouth!

But definitely have them help with the cookie flattening process before they head to the oven to bake. That task was just made for kids!

They come out looking and smelling like very flat brownies but they quickly firm up to a crispy texture that gives you the crunch you expect from an Oreo. I think we made ours a tad too big because it resulted in quite a bit fewer then the 25 to 30 Deb suggests in the recipe so it may be worth rolling all your dough to get your portions right…so 50 to 60 rounds would get you that batch.

This frosting recipe is a light and tasty one that is not sickeningly sweet. It complements the cookies very well and doesn’t make you cringe from the sugar.

One thing I was impressed by was the precise amount of frosting this recipe made up. I had just enough for all 16 sandwiches and no leftovers. I was surprised because I usually don’t have enough one way or the other.

Per her suggestion, I used a piping bag to distribute the frosting. I usually hate using my pastry bag but today I was thankful for it because it made for a fast job and a fairly easy clean up.

I wanted to make sure I had enough so I went fairly light on the frosting distribution at first until I knew I had enough. If you’re going for double stuffed oreos then make sure to double your frosting recipe as well.

These were a hit with everyone. The girls happily enjoyed their cookie sandwiches and the wet wipes we used to help us clean them up afterwards could tell the same tale!

I think you could put a holiday spin on these very easily and add crushed peppermint to the frosting or dip them in chocolate and sprinkle toffee or peppermint on the chocolate before it dries! A possible sell if you’re looking for a fun recipe for your upcoming cookie exchange!

Here’s Deb Perelman’s recipe, also to be found here on her blog:


Homemade Oreos

By Deb Perelman

For the chocolate wafers:

  • 1 1/4 cup flour (155g)
  • 1/2 cup unsweetened cocoa powder (45g)
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 to 1 1/2 cups sugar (200 – 300g)
  • 1/2 cup + 2 Tbs room temperature, unsalted butter
  • 1 large egg

For the filling:

  • 1/4 cup room temperature, unsalted butter
  • 1/4 cup vegetable shortening
  • 2 cup sifted confectioners sugar
  • 2 tsp vanilla extract

Instructions

    1. Preheat oven to 375°F.
    2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
    3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
    4. To make the cream, 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 to 3 minutes until filling is light and fluffy.
    5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. 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.
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