Rosie Can Make Mean OREOs!

Youngest Hawthorne has been asking me 

if I could make Oreos™.

Well, I don't know why not!


Do yourself a favor.
Make these this weekend.

You may thank me later.
 

Oreo Cookie Dough

1 1/4 cups King Arthur unbleached all-purpose flour

1/2 cup dark cocoa

pinch Kosher salt

1 tsp baking soda

1 stick unsalted butter, room temperature

1/4 cup light brown sugar

3/4 cup sugar

1 egg, room temperature

1 tsp vanilla

Mix flour, cocoa, baking soda, and salt. Set aside.

Using a mixer with a paddle attachment,

beat butter until creamy, scraping down sides as necessary.

Beat in sugar and brown sugar until well-combined.

Beat in egg and vanilla.

Pour in dry ingredients and beat at low speed until a dough forms.

Form the dough into a ball, then flatten it,

cover in plastic, and refrigerate at least an hour.

Line two baking sheets with parchment paper.

Heat oven to 350°.

When dough is chilled,

 roll out on a lightly floured surface until about 1/8 - 1/4 inch thick.

Using a small biscuit cutter, cut out the cookies

and place on baking sheets.

Bake 10 - 12 minutes.

While the cookies are cooling,

prepare the filling.

Filling

1 stick unsalted butter, room temperature

2 TB cream

1 tsp vanilla

3 cups powdered sugar

Cream butter, then add in cream, vanilla, and sugar.

Transfer mixture to a piping bag

and pipe filling onto smooth (bottom) side of cookie.

Top with smooth side of cookie,

slightly pressing to evenly spread out filling.

Bottom line:

Everybody loved these.

They taste like Oreos ...  only better!

And, you're welcome!