HOMEMADE OREO COOKIES
Make and share this Homemade Oreo Cookies recipe from Food.com.
Provided by Leanne
Categories Dessert
Time 25m
Yield 36-48 cookies
Number Of Ingredients 7
Steps:
- Cookies:.
- Mix cake mix, eggs and oil together well.
- Shape into marble size balls.
- Bake at 350°F for 10 minutes. They are done when the tops looked cracked.
- Filling:.
- Mix margarine, cream cheese, icing sugar and vanilla together.
- When cookies are completely cooled, frost the flat side of one cookie and then sandwich with another cookie.
'OREO' COOKIES
Steps:
- Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.
- Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula.
- Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days.
- Using a 2-inch round cutter, cut the dough into 64 circles. (You can reroll the scraps once.) Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees.
- Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.
- Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners' sugar and vanilla.
- Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.
OREO CHEESECAKE
Make and share this Oreo Cheesecake recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Cheesecake
Time 1h30m
Yield 1 cake, 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix Oreos and butter.
- Press them down in a greased 9inch spring form pan.
- In a large bowl, cream together remaining ingredients until well blended.
- Pour into spring-form pan.
- Break up 8 Oreos and drop on top of the batter.
- Bake for 45-60 minutes at 300 Deg F.
- Don't bake till it cracks.
- Cool to room temperature and chill in the refrigerator before removing pan.
Nutrition Facts : Calories 870.3, Fat 61.5, SaturatedFat 33.4, Cholesterol 260.8, Sodium 725.4, Carbohydrate 65.4, Fiber 1, Sugar 54.1, Protein 17.1
OREO® CHEESECAKE COOKIES
Cookies with a cheesecake base and coated in Oreo® crumbles. Store in an airtight container.
Provided by kelster
Categories Drop Cookies
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Place crumbled cookies in a small bowl.
- Beat butter and cream cheese in a mixing bowl with an electric mixer on medium speed until smooth and creamy. Add sugar and vanilla and mix until well-combined. Add flour and mix on low speed until incorporated. Stir in chocolate chips.
- Scoop cookie batter into 1 1/2- to 2-inch balls and roll in the cookie crumbs. (The dough will be soft but don't worry if it doesn't scoop into a well-formed ball, the crumbs will help hold it together.) Place the balls on the prepared baking sheet.
- Bake in the preheated oven until edges are golden and the tops are slightly puffed, 12 to 15 minutes. Cool on the baking sheet for 2 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 261.8 calories, Carbohydrate 34.2 g, Cholesterol 28.1 mg, Fat 13.7 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 8 g, Sodium 55.5 mg, Sugar 23.4 g
HOMEMADE OREOS RECIPE BY TASTY
Here's what you need: unsalted butter, white sugar, salt, large eggs, all-purpose flour, dark cocoa powder, baking soda, butter, powdered sugar, vanilla
Provided by Scott Loitsch
Categories Bakery Goods
Yield 40 cookies
Number Of Ingredients 10
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!
Nutrition Facts : Calories 141 calories, Carbohydrate 17 grams, Fat 7 grams, Fiber 0 grams, Protein 1 gram, Sugar 10 grams
OREO COOKIE COOKIES
Here's a recipe for cookie lovers, basic biscuit dough with added oreo!
Provided by zombiehamsters
Time 30m
Yield Makes Cookies
Number Of Ingredients 0
Steps:
- Mix 125g softened butter/margarine and 140g caster sugar in a large bowl with a wooden spoon, then add 1 egg yolk and 2 tsp vanilla extract and briefly beat to combine. Crush the oreo biscuits into small chunks, as fine as you can. Pour them into the bowl and stir. Sift over 300g plain flour and stir until the mixture is well combined - you might need to get your hands in at the end to give everything a really good mix and press the dough together.
- Roll out the dough and cut into your choice of shape and size.
- Melt the oreo cream in the microwave (high power for 2 minutes) and pour it over the top of your cookies. This will harden in the oven.
- Put the cookies in the oven on Gas Mark 4/180C/fan 160C for 15-20 minutes.
OREO® COOKIE CAKE
Steps:
- Crush cookies into bite size pieces. Reserve 1 cup for top. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes.
- Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.
- Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies. Keep cake refrigerated.
Nutrition Facts : Calories 311.8 calories, Carbohydrate 31.2 g, Cholesterol 32.3 mg, Fat 20 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 11.7 g, Sodium 267.1 mg, Sugar 22.7 g
OREO COOKIE DESSERT
Make and share this Oreo Cookie Dessert recipe from Food.com.
Provided by Kathy Strickland
Categories Dessert
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Pour crushed cookies in 9x13 glass dish.
- Melt butter, pour over cookies.
- Mix 1/2 of the cool whip, cream cheese and powdered sugar, spread on top.
- Mix pudding with milk and sweetened condensed milk; beat until thick, spread on top.
- Spread on other 8 oz Cool Whip.
- Sprinkle with leftover cookies.
- Refrigerate over night.
OREO COOKIE CAKE
I am not a big fan of eating Oreo Cookies, but this cake is TO DIE FOR. I served this for dessert at night to a bunch of overnight guests who requested it again for breakfast! I strongly recommend preparing this at least 24 hours before you want to serve it. It firms up and tastes much better that way! Prep time below does not include chilling time.
Provided by jackieblue
Categories Dessert
Time 15m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Mix butter and crushed cookies. Press into the bottom a 9"x13" pan using parchment or waxed paper.
- Mix cream cheese and confectioner's sugar well. Fold in 8 oz Cool Whip. Spread mixture on crust.
- Mix both pudding mixes together with milk. Spread on cream cheese mixture.
- Top with remaining 8 oz Cool Whip and sprinkle with cookie crumbs.
- Chill at least a day. The longer you chiil it, the firmer it gets.
Nutrition Facts : Calories 445.8, Fat 24.7, SaturatedFat 15, Cholesterol 37.2, Sodium 411.9, Carbohydrate 53.7, Fiber 1, Sugar 40.6, Protein 4.5
OREO CHEESECAKE COOKIES
Make and share this Oreo Cheesecake Cookies recipe from Food.com.
Provided by jenbuko
Categories Drop Cookies
Time 25m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 6
Steps:
- 1.Preheat oven to 375.
- 2.Line a baking sheet with parchment paper, I highly recommend using parchment paper when baking these cookies.
- 3.In the bowl of a stand mixer with a paddle attachment cream together butter and cream cheese until well combined.
- 4.Add in sugar and vanilla and mix well.
- 5.Add in flour one cup at a time, with the mixer on low, until it is just combined.
- 6.Stir in 1 cup of Oreo crumbles into the cookie mix.
- 7.Pour remaining Oreo crumbles into a bowl.
- 8.Roll cookie dough into 1.5" balls then roll into the cookie crumbles, making sure to coat each ball thoroughly (this will help hold the cookie together as it cooks).
- 9.Place cookies 1-2" apart on baking sheet.
- 10.Bake on center rack for 14-15 minutes or until the bottom just starts to brown.
- 11.Allow to cool on the baking sheet for a few minutes before removing to a rack to cool completely.
Nutrition Facts : Calories 101.8, Fat 5.5, SaturatedFat 3.4, Cholesterol 15.4, Sodium 49.2, Carbohydrate 12.5, Fiber 0.1, Sugar 8.5, Protein 0.9
OREO COOKIE BALLS
Can't decide between cookies and confections? You don't have to! These chocolate-covered cookie balls feature a filling of cream cheese and crushed cookies.
Provided by Oreo
Categories Trusted Brands: Recipes and Tips OREO®
Time 1h45m
Yield 48
Number Of Ingredients 3
Steps:
- Mix cream cheese and cookie crumbs until well blended.
- Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.
- Refrigerate 1 hour or until firm.
OREO CHOCOLATE CHIP COOKIES
Oreo cookies stuffed in a chocolate chip cookie dough
Provided by nbeard
Time 30m
Yield Makes Cookies
Number Of Ingredients 0
Steps:
- Preheat oven to 350 degrees F.
- In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.
- In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined.
- Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie. Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough.
- Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack.
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