Oreo cookies, the favorite little cream-filled cookie. Delicious and wonderful with milk.
For years to actually taste these morsels you would have to find them at your local supermarket.
And you were limited by only 2 sizes, medium and small.
Here is an easy and quick recipe for making your own oreo cookies, and as a plus they are vegan!
Step 1: Ingredients
The ingredients are pretty simple for this:
The cookies consist of
1 box of duncan hines dark chocolate fudge cake mix
1/2 c. water
2 tbsp Shortening (Try to find something better than Crisco)
The cream filling consisted of:
3 3/4 c. powered sugar
1/2 tsp vanilla
1/2 c. shortening
3 tbsp hot water
Step 2: Mix the Cookie Batter
First preheat your oven to 325 degrees
The mix your shortening, cake mix and water in a bowl. Use a power mixer if you have one or just your hands.
The dough should be nice and firm when done with minimal lumps.
Step 3: Put Cookies Onto Cookie Sheet
Get out your cookies sheet and laydown a piece of wax paper.
Then make small 1/2″ balls and press them out onto the cookie sheet
when done, bake for about 10-15 minutes or until cookies are getting crisp,
lastly take out of the oven and let cool, the cookies should get crisp pretty quickly, if they are more gooey, put them back in for another 4 minutes.
Step 4: Mix Filling
To mix the filling just combine powdered sugar, shortening, hot water and vanilla.
I left mine on the stove a bit while the cookies were baking to soften up the shortening even more and get out some lumps
Step 5: Make Oreos!
Once you have crisp cookies and gooey filling, its time to combine
Just put a bit of filling between two similarly sized cookies and presto! you have mouth magic!
These cookies turned out to be equivalent to 3 regular sized oreos, so beware.
They were also throughly approved by everyone in the office, especially Rachel.
Some easy improvements to this recipe would be different flavored fillings like mint, or vanilla cookies instead of chocolate
Hope you enjoy!