 | Interestingly enough, the most views my site ever receives come after posts like this. So, in an effort to please my readers, I'm working on another post similar to this previous one. However, in the meantime, I want to hold you over with Oreos. :) *I don't have a new picture of the Oreos. We ate them too fast. So instead, here is a picture of me after a very cold run (so I totally deserved lots of yummy Oreos). And, this is how big my eyes get when I see all of the delicious Oreos I just made and get to devour. |
I originally posted this recipe back in 2012, but never got around to updating the quantities (which were mostly stated as weights). Well, karma caught up with me. I decided to make these husband-favorites for date night on Friday and my lovely scale decided it needed to take a break (i.e. it needs new batteries and I failed to have any in the house). So…. I was faced with a difficult decision: make something else (no way!), or do some serious math using my lovely dietetic foodservice text and convert my weights to volumes. Yea, I chose the latter, because who doesn't like to do some math on a Friday night? Anyway, my struggles are your gain because I now have an updated, weight-free version of the Oreos recipe to share! So good. Not really at all difficult. Even has some added benefits like iron, B vitamins, and some antioxidants from the lovely cocoa powder and molasses. :)
Oreos, updated
yield will depend on how thin you roll your dough and what shape you cut your cookies into; I got about 2 dozen or more roughly 1"x1" squares
Cookie
4 tsp honey
2 scant tsp molasses
3 Tbs sugar (I use cane sugar; white will probably work, but brown would be better; don't pack if using brown)
2 Tbs butter, at room temperature
sprinkling of salt
1/2 tsp vanilla
1/4 scant tsp baking powder (don't fill the 1/4 tsp all the way)
1 egg yolk
1/2 cup whole wheat or sprouted wheat flour
1/2 scant cup cocoa powder, raw preferred (I used half black cocoa powder)
Preheat your oven to 325*F. In a mixer, cream together the honey, molasses, sugar, butter, salt, vanilla, and baking powder. When well mixed, add the egg yolk and mix to combine. Stop the mixer. Add the flour and cocoa powder. On low, begin mixing the dry ingredients into the wet batter. Mix until combined into a fairly dry, but cohesive, dough.
Place dough ball on piece of parchment paper on the counter to roll it out. Place a piece of plastic wrap over top for super easy rolling. Roll the dough out, rolling on top of the plastic wrap so that the dough is between the parchment paper and the plastic wrap until the dough is about 1/8" thick. Cut into desired shapes, re-rolling dough and repeating until all the dough has been used. I like to simply use a pizza cutter and cut nice little squares, but you can certainly find a circular cookie cutter for a more authentic Oreo. :) Place the cut-outs on a parchment-lined baking sheet. Bake for about 8 minutes, until cookies are fairly firm, but definitely not browning at all. You do NOT want these to start to burn; they will get very bitter. Remove from oven and let cool on pan.
Pro Tip: If the cookies aren't as firm as you'd like once cool (I like mine to be super crispy, like a real Oreo cookie), just put them back in the oven to bake a bit more until as firm/dry as you like.
Cream
Makes enough for the batch of cookies above, IF you're not like me and you don't use like a Tbs of cream for one half of a cookie…
2 Tbs butter, room temperature
2 Tbs non-hydrogenated shortening (I like this one)
1 cup powdered sugar
1/2 tsp vanilla
In a mixer, combine all the ingredients and mix on high until they come together into a cream. It will seem too dry at first, you will think I'm crazy and that an ingredient must surely be missing. Have no fear, just let it keep mixing and it will magically turn into the best Oreo cream you've ever had.
Feel free to eat these babies "open-faced" or sandwich style. Deliciousness.
Oreos, updated
yield will depend on how thin you roll your dough and what shape you cut your cookies into; I got about 2 dozen or more roughly 1"x1" squares
Cookie
4 tsp honey
2 scant tsp molasses
3 Tbs sugar (I use cane sugar; white will probably work, but brown would be better; don't pack if using brown)
2 Tbs butter, at room temperature
sprinkling of salt
1/2 tsp vanilla
1/4 scant tsp baking powder (don't fill the 1/4 tsp all the way)
1 egg yolk
1/2 cup whole wheat or sprouted wheat flour
1/2 scant cup cocoa powder, raw preferred (I used half black cocoa powder)
Preheat your oven to 325*F. In a mixer, cream together the honey, molasses, sugar, butter, salt, vanilla, and baking powder. When well mixed, add the egg yolk and mix to combine. Stop the mixer. Add the flour and cocoa powder. On low, begin mixing the dry ingredients into the wet batter. Mix until combined into a fairly dry, but cohesive, dough.
Place dough ball on piece of parchment paper on the counter to roll it out. Place a piece of plastic wrap over top for super easy rolling. Roll the dough out, rolling on top of the plastic wrap so that the dough is between the parchment paper and the plastic wrap until the dough is about 1/8" thick. Cut into desired shapes, re-rolling dough and repeating until all the dough has been used. I like to simply use a pizza cutter and cut nice little squares, but you can certainly find a circular cookie cutter for a more authentic Oreo. :) Place the cut-outs on a parchment-lined baking sheet. Bake for about 8 minutes, until cookies are fairly firm, but definitely not browning at all. You do NOT want these to start to burn; they will get very bitter. Remove from oven and let cool on pan.
Pro Tip: If the cookies aren't as firm as you'd like once cool (I like mine to be super crispy, like a real Oreo cookie), just put them back in the oven to bake a bit more until as firm/dry as you like.
Cream
Makes enough for the batch of cookies above, IF you're not like me and you don't use like a Tbs of cream for one half of a cookie…
2 Tbs butter, room temperature
2 Tbs non-hydrogenated shortening (I like this one)
1 cup powdered sugar
1/2 tsp vanilla
In a mixer, combine all the ingredients and mix on high until they come together into a cream. It will seem too dry at first, you will think I'm crazy and that an ingredient must surely be missing. Have no fear, just let it keep mixing and it will magically turn into the best Oreo cream you've ever had.
Feel free to eat these babies "open-faced" or sandwich style. Deliciousness.