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.
HOMEMADE OREO COOKIES
The homemade Oreo cookies were just like the ones from the store - they even had that same, familiar smell. The only difference was that they were better.
Provided by Seejayo
Categories Dessert
Time 40m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 12
Steps:
- For the wafers:.
- 1.In a medium-sized bowl, mix the flour, cocoa, baking soda and powder, salt, and sugar.
- 2.Beat in the butter and the egg. Continue mixing until dough comes together in a mass.
- 3.Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. (I found that while the dough wasn't sticky enough to roll, I could press it flat with my hands like the recipe said and then use cookie cutters to cut perfect circles. If you just care about the taste, then there is no need for the cookie cutters. Also, remember this is a chance to get creative and use all kinds of cookie cutters.).
- 4.Bake for 9 minutes at 375°F Set on a rack to cool.
- For the filling:.
- 1.Place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla.
- 2.Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
- 3.To make a cookie, pipe teaspoon-sized blobs of cream into the center of a cookie using a pastry bag with a 1/2 inch round tip. (If you don't have a pastry bag, you could easily just spread the filling with a knife or use a Ziplock with the corner cut off as a pastry bag. I had a pastry bag, but I only had a star tip. The tip doesn't matter much.).
- 4.Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. (If you do this really fast, it will look like you are spinning records. See above.).
- 5.Eat the cookies using whatever method you prefer. I like the take apart, lick the cream, then eat the cookie method. Be sure to save some to make oreo cupcakes!
Nutrition Facts : Calories 138.2, Fat 6.7, SaturatedFat 3.6, Cholesterol 18.4, Sodium 94.6, Carbohydrate 19.5, Fiber 0.6, Sugar 14.6, Protein 1.1
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.
ULTIMATE HOMEMADE OREOS
Do you know exactly how to eat an Oreo? Well, to do it, you unscrew it, very fast! 'Cause a kid'll eat the middle of an Oreo first! And save the chocolate cookie outside, for last!
Provided by Mirj2338
Categories Dessert
Time 23m
Yield 60 Oreos
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F.
- Blend all the cooking ingredients with an electric mixer.
- Then, knead it with your hands until it reaches the consistency of dough.
- Form the dough into balls about 3/4 of an inch in diameter and press them flat, 1/2 inch apart, onto a greased cookie sheet.
- Bake for 6-8 minutes or until the cookies are crunchy.
- Let the cookies cool on the sheets.
- As the cookies cool you can start making the filling.
- Combine all the filling ingredients and mix well with an electric mixer.
- With your hands form the filling into little balls about 1/2 to 3/4 of an inch in diameter.
- Place a filling ball in the center of the flat side of one of the cooled cookies and press down with another cookie, flat side down, until the filling spreads out to the edge.
- You can double the recipe for Double-Stuff Oreos, but why stop there, go for Triple-Stuff, or even Quadruple-Stuff, you are the master of your Oreo!
Nutrition Facts : Calories 85.5, Fat 3.5, SaturatedFat 0.8, Sodium 71.3, Carbohydrate 13.9, Fiber 0.2, Sugar 10.8, Protein 0.5
OREO COOKIES AND CREAM CUPCAKES
These little delights are so yummy and easy to make! (A real hit with cookie lovers of course.) I found this beaut on a cupcake blog some time ago, though I can't quite remember the site. I modified it slightly and totally recommend using a Betty Crocker's Super Moist cake mix. Try using chocolate cake mix and mint Oreos or special edition Oreos for a seasonal twist!
Provided by Hydra
Categories Dessert
Time 35m
Yield 22-24 cupcakes, 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F Line 24 cupcake cups with paper liners. Set pans aside.
- Use 12 Oreos and split them in twos, place cookie halves in the bottom of each paper liner, cream side up. Toss the extra Oreos in a closed zipper-lock bag and crush them by easing a rolling pin over the bag. Set these aside.
- Blend sour cream, oil, eggs, and vanilla in a large mixing bowl and fold in cake mix. Use box directions for blending tips. Then measure out 1 1/2 cups of the crushed Oreos and fold these into the batter until well distributed. Set aside the remaining crushed Oreos for the frosting and or garnish. Spoon or scoop batter until each paper liner is 3/4 full. Place the pans in the oven.
- Bake the cupcakes until they are lightly golden for 18 to 20 minutes. Remove the pans and let them cool for 5 minutes before removing liners. After 5 minutes, remove the individual cupcakes and place them on a wire rack to cool for 15 minutes before frosting.
- For the frosting use a packaged 16oz can (Vanilla) or your own favorite recipe. Soften and fold in remaining Oreo crumbles to your liking and put some aside to garnish as well.
- **Keep well sealed at room temp(lasts about 3 days) or refrigerate (up to a week), to your liking.
Nutrition Facts : Calories 274.4, Fat 14.2, SaturatedFat 3.3, Cholesterol 31.1, Sodium 270.5, Carbohydrate 34.4, Fiber 0.9, Sugar 19.1, Protein 3.3
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