Ok, so I snagged this recipe from one of Holly's posts, which she has snagged from elsewhere (you can read her post to trace this back to its origin for proper credit.) I made these a couple of weeks ago when I was feeling, well, particularly in need of a serious cheat. I like to bake when I'm stressed, what can I say? Anyway, after making a batch I found that they weren't quite right. The flavor was a little bit too creamy and the cookies spread a bit too much and were soft, not like a real oreo. So I fiddled with it and found the most authentic taste arises when you replace all the butter with vegetable shortening (I know, I know). Hey, at least I bought the "no trans fat" Crisco. Like that matters...Also, I followed the suggestion footnoted at the bottom and only used 1 cup of sugar for the chocolate wafers.
Anyway, as I mentioned, these are for serious cheat meals only, what with all that Crisco. And sugar. Right. But they are damn good. I'm not even going to think about posting the macros on these.
Makes 25 to 30 sandwich cookies
For the chocolate wafers1¼ cups all-purpose flour ½ cup unsweetened Dutch process cocoa 1 teaspoon baking soda ¼ teaspoon baking powder ¼ teaspoon salt 1 to 1½ cups sugar* ½ cup plus 2 tablespoons room-temperature, vegetable shortening 1 large egg
For the filling½ cup vegetable shortening 2 cups sifted confectioners’ sugar 2 teaspoons vanilla extract
1. Set two racks in the middle of the oven. Preheat to 375 degrees.
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 shortening, 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 2 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 filling, place 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.
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. Dunk generously in a large glass of milk.
* Let’s talk about the sugar for a minute, shall we? This is a sweet cookie. A good, sweet cookie. Yet, if you think of an actual Oreos, the wafers are fairly un-sweet and actually on the slightly salty side, which contrasts with the super-sweetness of the filling bringing harmony, happiness, yada yada. If you want your cookie closer to that original, you can take out a full half-cup of the sugar. I usually do. If you want to make the cookie by itself (as I did a while back for ice cream sandwiches ), go ahead and use the full amount.