I have to admit that Oreo cookies are a guilty pleasure. Especially when you dip them in Nutella. (YUM!!)
Gone are the days when you just had a classic Oreo. Now you can find them in a variety of flavors and shapes. My step-daughter particularly enjoys the “Double Stuffed”. For me, just give me the Classic Oreo and a big glass of cold milk.
These cookies are so easy to make and so delicious. I guarantee you will not eat just one.
All I know is that when I made these cookies late Friday night, all 60 cookies were gone by Saturday morning. And not to mention that this recipes makes 60 cookies.
Yes! They are that addicting. Good thing I did not have another box of the cake mix or else I would have been in big trouble.
How do you Oreo?
I personally enjoy dunking my cookies with my fingers. But did you know, there is actually a utyensil especially designed for dunking Oreo Cookies? Yep, that’s right. The Dipr, is a spoon that holds your sandwich cookie while you dip it in milk. This is particularly helpful for those of you who don’t enjoy sticky fingers. As for me, I’ll stick with my sticky fingers 🙂
Oreo Cookies- Homemade
Oreo Cookie Wafer
- 1 box Betty Crocker Chocolate Fudge Cake Mix
- 3 tbsp shortening (*melted)
- 1/2 cup cake flour (*measured then sifted)
- 3 tbsp water
- 2 tbsp brown food paste ((optional) / *gel colors work best)
Oreo Cream Filling
- 3 3/4 cup powdered sugar
- 1.2 tbsp granulated sugar
- 1/2 tsp pure vanilla extract
- 1/2 cup shortening
- 2 tbsp hot water
- Preheat your oven to 350°F
- Combine the cookie ingredients in a large bowl. Add the water a little bit at a time until the dough forms. Cover and chill for 2 hours.
- On a lightly floured surface, roll out a portion of the dough to just under 1⁄16 inch thick. Use a 1 1/2 inch diameter round cutter to make the cookies.
- Optional: If you have a cookie press with designs on them, you may do so at this step before baking them.
- Arrange the cut cookies on a cookie sheet that is sprayed with a light coating of nonstick spray, and lined with parchment paper. This helps avoid the cookies from sticking to the pan.
- Bake for 10 minutes. Remove cookies from the oven and allow them to cool completely.
- With an electric mixture, combine the filling ingredients together.
- With your hands, form little balls that are 1/2 – 3/4 inches in diameter.
- Place the ball in the middle of one of the cookies. With another cookie, flatten them together, until the filling spreads evenly to the sides.
You can flavor the cream filling with extracts and flavor oils with whatever flavor you choose.
Just make sure to start with a little bit for a little bit goes a long way. Believe me. I have had my share of overly empowering flavors with these cookies.