I made cookies. Knowing me, this is nothing out of the ordinary.
I made a mess in my kitchen. Also, nothing new. (Although, this time I took a page out of the Joy the Baker stylebook and documented it. Next time I should get up on a chair.)
However, this crumbly, chocolatey dough was meant for something slightly different than my usual fare.
Check that action out! Homemade Oreo cookies courtesy of Baking Bites‘s recipe. Dan and I have been known to cause some destruction on some Oreos (And has anyone noticed that the serving size for Oreos is only two cookies? Two? 2? You can’t know that and then still think that the world is a fair and just place. You just can’t…), and this week was Oreo’s 100th Birthday, as I found out from Cakespy’s extremely informative post. It seemed only fitting to give it a try.
Let’s look past the fact that these cookies are not quite round. They are more oblong-ish, like swedish butter cookies that you find in tins during the holidays, which has no effect on their taste, because I am incapable of forming a round log of dough.
The taste…I had mixed feelings about. The filling was spot on. Eerily so. It even leaves that not-terribly-unpleasant-but-still-strange-when-you-consider-it-came-out-of-my-KitchenAid-mixer oily feeling on your tongue after you enjoy it.
The chocolate cookie part…I think that my cocoa is somehow not cocoa-y enough. The texture was great, especially when dissolving in a glass of cold milk, but it seemed like things just needed to be a lot darker and richer. These taste like Oreos in the same way that Hydrox tastes like Oreos. As in, sort of. (We totally had Hydrox in our house on occasion when I was a kid, but really, it’s just no comparision now. Oreo owns our hearts.)
They did start to verge on Oreo-y goodness when you shoved the entire thing in your mouth and just went to town on it without milk or without thinking about it too hard.
Not to say we didn’t enjoy them, of course. They’re just as good the day after, by the by. And there’s plenty more dough in the freezer to make more when the spirit hits.
So what’s the advice from the fellow bakers out there? How do we get a more chocolatey Oreo flavor here? Do I find a better cocoa instead of taking the easier and cheaper way out? Do we employ some type of chocolate shavings, pieces, or syrup? Inquiring minds need to know!