Oooohhh, Oreo’s

Oreo’s are one of my hubbies favorite cookies of all time.  He knows the closest thing he’ll get is likely the Newman’s Own variety – I prefer to make our treats.  That way I have ultimate control over the ingredients.

Here’s a taste of what Nabisco puts into Oreo Cookies.

Ingredients

SUGAR, UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1}, RIBOFLAVIN {VITAMIN B2}, FOLIC ACID), HIGH OLEIC CANOLA AND/OR PALM AND/OR CANOLA AND/OR SOYBEAN OIL, COCOA (PROCESSED WITH ALKALI), HIGH FRUCTOSE CORN SYRUP, CORNSTARCH, LEAVENING (BAKING SODA AND/OR CALCIUM PHOSPHATE), SALT, SOY LECITHIN, VANILLIN–AN ARTIFICIAL FLAVOR, CHOCOLATE.

Lots of unhealthy, suspicious and GMO-laden ingredients.

Instead – try this recipe that hubby forwarded to me and then I doctored a bit.

OREOS

  • 1  1/4 cups whole wheat pastry flour
  • 1/2 cup unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup unsalted organic butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 1/8 cup light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract

CREAM FILLING

  • 3T unsalted organic butter, softened to room temperature
  • 2T coconut oil, room temperature
  • 1 and 3/4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1T + milk

Directions:

Make the cookies: Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

Mix butter and sugars until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a dough is formed. Wrap and chill for 30 minutes, minimum.

Preheat oven to 350F degrees. Remove the cookie dough from the refrigerator. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Roll the dough to 1/4″ thickness and use a 1 1/2 ” diameter circle biscuit cutter to cut out the cookies. Bake each batch for 6-8 minutes. These cookies are small and bake very quickly. They will appear soft when done. Remove from the oven and allow to cool for at least 5 minutes on the baking sheet before transferring to a wire rack to cool completely. They crisp as they cool.  I made 48 cookies, for 24 sandwiches.

While the cookies are cooling, make the cream filling: Beat the butter and coconut oil together on high speed until creamy and combined, about 1 minute. Turn the mixer off and add the confectioners’ sugar and vanilla. Beat on low for 1 minute and slowly add milk until smooth.  Then switch to high and beat for 1 more minute until creamy and combined. The cream filling is thick.

Spread cream filling between two cooled chocolate cookies. Repeat with the rest. Cookies stay fresh covered at room temperature for up to 1 week. Cookies freeze well, up to 2 months. Cream filling may be made ahead of time (up to 2 days in advance). Cover and chill when storing. Allow to come to room temperature before using.

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