Yield 40 cookies Number Of Ingredients 10 Steps:
In a large bowl, cream together 1 cup (225 grams) of softened butter with the white sugar and salt, until light and fluffy. Beat in eggs until fully incorporated. Sieve together the flour, cocoa powder, and baking soda into the mix. Blend well. Add the dry ingredients to the wet ingredients, and mix together until combined. Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour. Preheat oven to 325˚F (160˚C). Remove the dough from the fridge, and for ease of rolling out, divide the dough into 4 (this way the dough stays cool longer and prevents the need of re-chilling later on). To roll out the dough, place a quarter of the dough between two sheets of parchment paper (alternatively the dough can be rolled out on a lightly floured surface - though the parchment is preferred as it prevents any additional flour from altering the color/appearance of the dark cookies). Roll the dough between the two sheets of parchment to ¼-inch (½ cm) thickness. Using a small round cookie cutter (alternatively, we found the rim of a champagne glass to be a perfect size!) cut the dough into individual rounds and place on a large parchment-lined baking sheet, leaving at least ½-inch (1¼ cm) between each cookie. Pack together and re-roll out any scraps to cut additional cookies. Repeat with this process with each remaining ¼ of the dough. Bake in a preheated oven for 15 minutes. If baking multiple trays at the same time, be sure to rotate the pans in the oven halfway through. Remove and transfer cookies to a cooling rack to cool completely. To make the filling, combine ½ cup (115 grams) butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy. Assemble the cookies by spreading a generous scoop of the icing onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides. Serve with a glass of milk. Enjoy!
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.
Time 1h20m Yield 32 cookies Number Of Ingredients 11 Steps:
Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl. Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula. Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days. Using a 2-inch round cutter, cut the dough into 64 circles. (You can reroll the scraps once.) Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees. Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks. Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners’ sugar and vanilla. Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.
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.
More about “oreo cookies recipes”
Time 30m Yield Makes Cookies Number Of Ingredients 0 Steps:
Mix 125g softened butter/margarine and 140g caster sugar in a large bowl with a wooden spoon, then add 1 egg yolk and 2 tsp vanilla extract and briefly beat to combine. Crush the oreo biscuits into small chunks, as fine as you can. Pour them into the bowl and stir. Sift over 300g plain flour and stir until the mixture is well combined - you might need to get your hands in at the end to give everything a really good mix and press the dough together. Roll out the dough and cut into your choice of shape and size. Melt the oreo cream in the microwave (high power for 2 minutes) and pour it over the top of your cookies. This will harden in the oven. Put the cookies in the oven on Gas Mark 4/180C/fan 160C for 15-20 minutes.
