Monday, November 10, 2014

Homemade Oreos:

When I first saw these, I thought they would be like any other chocolate sandwich cookie. It seems like everyone tends to call those "homemade oreos" but they are nothing short of an ordinary chocolate sandwich cookie. That doesn't make them Oreo's.
These, however, were definitely the exception.
The cookie part was more dense and maybe even a little drier than normal,
and the biggest surprise, is that the filling tastes just like real Oreo cookie filling! Seriously!
It was pretty incredible! And definitely tasty to someone who hasn't had Oreo's in 10 years or so!
I hope you try them out! 


2 & 1/2 cups flour
2 tsp. xanthan gum
1 cup cocoa powder
2 tsp. baking soda
1/4 tsp. salt
1 cup butter, room temperature
1 & 1/2 cups sugar
1/2 cup brown sugar
2 eggs
2 tsp. vanilla

Filling:
1/2 cup butter, room temperature
1/2 cup vegetable shortening, room temperature
2 tsp. vanilla
3 & 1/2 cups powder sugar

In a small bowl, combine the flour, xanthan gum, cocoa powder, baking soda and salt; set aside.

In the bowl of a mixer, beat the butter until light and creamy. Add sugar and brown sugar, and mix until combined. Beat in eggs and vanilla. Add the dry ingredients and mix just until combined. Place in a bowl and cover with plastic wrap or a lid, if the bowl has one. Chill for 30 minutes.

Using a cookie scoop to keep the cookies all the same size, roll dough into balls. Place on greased cookie sheets - 12 cookies to a sheet. With the bottom of a cup or flat spatula, lightly flatten each cookie.

Bake at 350 degrees for 6 minutes. The cookies will look like they aren't totally done, but that's how you want them. Don't over-bake. Allow to cool on cookie sheets for 5 minutes. Remove to a wire rack to cool completely. 

For the filling: beat together butter, shortening and vanilla until smooth. Add powder sugar, and mix until combined. The filling is very stiff, but that's how it's supposed to be. Using the same size cookie scoop that you used for the dough, place one scoop of filling onto half of the cookies. Lightly spread out the filling, and top with the other half of the cookies.
Store in an airtight container at room temperature for up to one week.

Note:
-The original recipe said that these cookies freeze really well. I didn't have any leftover to try it out, but if anyone else does, please leave a comment and let me know how it turns out!





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