. . . it isn't an Oreo

But, it's an even more delicious alternative!

And you could certainly make it say O R E O if you were so inclined.


Sometimes, flour girls like to try new recipes.

Actually, flour girls like to try 
new recipes all the time.

This is how it happens.

I look through a number of my cookbooks.  I have several.  Dozen.  Several dozen cookbooks.  I find it difficult to pass up a pretty cookbook with lots of pictures.

Anyway, it usually happens that I find a delicious sounding recipe, look up a dozen similar recipes on line.  And make a version based on available ingredients and time.

This is the Oreo knock off I tried this weekend.

Ingredients:

Cookie:
1 cup butter, melted and slightly cooled
3/4 cup (150 grams)
granulated sugar
1 cup semi sweet chocolate chips, melted and slightly cooled
1 egg
1 1/2 cup (210 grams) all purpose flour

3/4 cup (90 grams) Dutch processed cocoa powder
1 teaspoon salt
1/2 teaspoon baking soda

Cream Filling:
1/2 cup butter, softened
1 2/3 cups (230 grams) powdered sugar
1 teaspoon vanilla extract
1 tablespoon milk
1/8 teaspoon salt

This is a nice dark chocolate cookie.  It is intended to be crunchy, and under cooking will not make it chewy.  Just in case you are tempted:)

Another warning.  This is definitely a regular Oreo amount of filling.  If you are a double stuff person, or have a taste tester, or are a taste tester, make double filling!

Because of the melted butter, you can mix the cookie dough by hand, which means you don't have to wash the mixing bowl before making the filling.  Hooray!

Whisk the butter and sugar together until well combined.

Whisk in the vanilla and melted chocolate.

Whisk in the egg.  Be sure everything is well combined.

Whisk the flour, cocoa powder, salt and baking soda together in a separate bowl.

FYI:  many bakers are passionate about Dutch cocoa powder.  It is very dark and rich.  But, if you have Hershey's, use it!  It works fine in my opinion.

Mix dry ingredients into wet.  It will be quite stiff.  Use a wooden spoon or spatula.  Switch to your hands if you want to.

Put mixture on parchment or waxed paper, and roll into a 10 inch long log.

Refrigerate for a couple hours, or freeze for 15 minutes and call it good because you are in a hurry;)

You may want to reshape since it tends to flatten.

Heat oven to 325 F.

Slice into 1/4 inch rounds and bake on parchment luned cookie sheet for about 12 to 15 minutes, or until the cookie us firm.

While cookies cool, mix the filling.

Wonderfully easy.

Put all the ingredients in mixing bowl and mix until smooth.  Be sure your butter is soft.  It will be quite thick.  Like cream filling should be!

Put a tablespoon of filling on the bottom of a cookie.  Put another cookie on top.  Bottoms in, of course.


I got about 14 cookies.

Yum!






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Location:Hull, Mass.