The Oreo, which is the world's best-selling cookie, sold in more than 100 countries, turned 101 in 2013. The cookie, which was born in Hoboken, New Jersey, was first sold by weight, 30 cents a pound.
I can't remember the first time I ate an Oreo cookie. But I do remember that as a child it was my favorite store-bought cookie and still is.
Nearly two weeks ago, after seeing this post on Cupcakes and Cashmere, I decided to make Vanilla Oreos. I tweaked the frosting slightly because frosting dominated by cream cheese did not seem to resemble the Oreo frosting. I made them, in the shape of a star because that is the only cookie cutter shape I have, and while it was a pretty cookie and one of my co-workers thought they were "the best thing I've ever made," it did not resemble a vanilla Oreo. If we are just rating it as a sugar cookie with frosting then I would agree that it's a good cookie.
Since the vanilla Oreo didn't turn out as I had hoped I decided to make the original.
Before you begin mixing the ingredients, there is one ingredient that needs to be addressed. If you think of what the actual Oreo cookie tastes like, it is much like a wafer, a semi-sweet wafer, maybe a touch salty. If you want this cookie to be the closest to the original, just use about 1 cup of sugar. I started out with 1 cup of sugar, and once everything was mixed I slowly added more sugar to taste.
First mix flour, sugar, salt, baking soda and powder, and cocoa. Then, while the mixer is on low speed, add the butter and then the egg. Continue pulsing until all ingredients are thoroughly mixed.
After rubbing a baking sheet with butter, use about a teaspoon size to place the dough on the sheet and bake for 6 - 10 minutes at 375 degrees. Set the cookies on a baking rack while you prepare the frosting.
Mix the butter and shortening together and then add in the vanilla and sugar. Turn the mixer on high and beat for 2- 3 minutes until it is light and fluffy. If you have a pastry bag, you can make your cookies look sharp and slide the frosting in between cookies. If not, using a spatula, fluff frosting on each cookie marrying it with another.
They say the way you eat an Oreo says something about your personality. I am a twister and apparently that means I am sensitive, trendy and artistic. But whether you're a dunker, a twister, or a biter, there is no right way to eat an Oreo.
This was such a fun cookie to make and although it didn't taste exactly like an Oreo, it came pretty close...
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar
1/2 cup plus 2 tablespoons room-temperature, unsalted butter
1 large egg
1/4 cup room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
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