Now y'all know I love to make things from scratch, but there are just some things I haven't tried because the truth is I'm too afraid the homemade version will so pale in comparison to the original that the whole experience will be a huge downer and make me never want to try to imitate an iconic treat ever again!
But after making homemade goldfish (or "whole wheat cheddar crackers") with a recipe from one of my go-to food blogs, I started gaining steam and decided this week to try the holy grail of store-bought American cookies:
Don't you just love 'em? I know I do, thoroughly saturated--not just dunked--in a glass of cold milk... but I don't so much love some of the ingredients in the store-bought variety.
So this week I tried a recipe for homemade Oreos and sent a batch to work with my husband to share. Later he told me that after trying one himself, he almost pulled a Gollum and kept them in his bag so he wouldn't have to share! They disappeared almost immediately after he set them out at the office, and one coworker said they were even better than the real thing. Probably just well-intentioned flattery, but it made me happy nonetheless.
Are you ready to blow everyone's made-from-scratch mind? Here goes...
Homemade Whole Wheat Oreos adapted from here
For the chocolate wafers:
1 1/4 cups (155 grams) all-purpose flour (I used 1 cup whole wheat and 1/4 cup all-purpose)
1/2 cup (45 grams) unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup (200 to 300 grams) sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks or 140 grams) room-temperature, unsalted butter
1 large egg
For the cream filling:
1/4 cup (1/2 stick or 55 grams) unsalted butter, room-temperature
1/4 cup (50 grams) vegetable shortening
2 cups (240 grams) sifted confectioners’ sugar
2 teaspoons (10 ml) vanilla extract
2. Line 2 baking sheets with parchment paper and set aside.
3. In a stand mixer or food processor (or even with your hands), thoroughly mix the dry ingredients: the flour, cocoa, baking soda, baking powder, salt, and sugar. On a low speed or while pulsing, add the butter, and then add the egg. Continue processing or mixing until the dough comes together in a big clump.
#1. Roll large teaspoonfuls of the dough into balls and place them about 2 inches apart on your parchment-lined baking sheet. Slightly flatten each dough ball until they're about the size of a store-bought Oreo. -or-
#2. Roll the dough out on a floured or cocoa-powdered surface and use cookie cutters. Remember, if your cookie cutter shapes are larger or smaller than a generous teaspoonful of dough, this may affect the total number of cookie sandwiches.
To assemble the cookies, you'll need a pastry bag with a round 1/2 inch tip or--if you're fancy like me--a Ziploc bag with one corner snipped off. I set my bag inside a tall cup for easier filling.
Also, something I just noticed...
See that little hand in the lower left corner? Looks like there was a tiny sugar thief--a.k.a. Son#1--in my kitchen today!
I don't have to tell you to enjoy, because there's no possible way you won't. You're welcome! :)