Delicious Oreo Malt Recipes

Steps:

• Fill a large glass up with vanilla ice cream (4 to 5 big scoops or so).
• Add the malted milk, milk, chocolate syrup, and 3 of the Oreos (or one less of whatever amount you decided on).
• Mix using a malt machine (or stir on your own) until well mixed, however you like it.
• Pour the malt into a large glass and put the last Oreo on top.
• (Mine are always very thick, so I eat them with a spoon).

Steps:

• In a large bowl, cream together 1 cup (225 grams) of softened butter with the white sugar and salt, until light and fluffy.
• Beat in eggs until fully incorporated.
• Sieve together the flour, cocoa powder, and baking soda into the mix. Blend well.
• Add the dry ingredients to the wet ingredients, and mix together until combined.
• Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.
• Preheat oven to 325˚F (160˚C).
• Remove the dough from the fridge, and for ease of rolling out, divide the dough into 4 (this way the dough stays cool longer and prevents the need of re-chilling later on).
• To roll out the dough, place a quarter of the dough between two sheets of parchment paper (alternatively the dough can be rolled out on a lightly floured surface - though the parchment is preferred as it prevents any additional flour from altering the color/appearance of the dark cookies). Roll the dough between the two sheets of parchment to ¼-inch (½ cm) thickness.
• Using a small round cookie cutter (alternatively, we found the rim of a champagne glass to be a perfect size!) cut the dough into individual rounds and place on a large parchment-lined baking sheet, leaving at least ½-inch (1¼ cm) between each cookie.
• Pack together and re-roll out any scraps to cut additional cookies. Repeat with this process with each remaining ¼ of the dough.
• Bake in a preheated oven for 15 minutes. If baking multiple trays at the same time, be sure to rotate the pans in the oven halfway through. Remove and transfer cookies to a cooling rack to cool completely.
• To make the filling, combine ½ cup (115 grams) butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy.
• Assemble the cookies by spreading a generous scoop of the icing onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.
• Serve with a glass of milk.
• Enjoy!

Steps:

• Blend Bisquick, eggs, milk, and 3 tsp oil until smooth.
• Preheat your deep fryer to about 375°F (use a thermometer if you wish to deep fry in a pan).
• Dip the cookies in the batter mixture until totally covered and then place in the hot oil (cookies will float).
• Keep checking and turn over the cookie when bottom side of Oreo is brown.
• Keep a close watch because it only takes a short time to brown.
• Remove cookies and eat warm.