i promised you curries and pasta this week. and i’m giving you oreos. such is the world. the husband and i made these on wednesday, for school on thursday*. the demands for the recipe have been high amongst those who have tasted them and higher still amongst those of you who haven’t. suffice to say, i had one out of this batch, so i will be making them again, and again, and again.
there are two oreo recipes that we have played around with in the past. one, from smitten kitchen (quelle surprise), which marysol was gifted at christmas, and which have made their appearance on a regular basis since we discovered them.**
but then the husband got me that damned flour cookbook for christmas. the one that has been cause for jayne eating banana bread and for the most delightful of scones. and the one from we will be baking brioche this weekend. and the author, joanne chang, has an oreo recipe as well.
the differences between the two are striking: deb’s oreos are crunchier and the filling is exactly like the traditional nabisco stuffing. joanne’s are softer and the filling soaks into the cookies nicely and it’s milky and sweet. the husband prefers joanne’s, while i like deb’s. so, we flip flop.
this recipe is for the ones i brought yesterday, from flour. if you don’t own this book yet, i would so highly recommend it. it’s such a great compendium of all sweet things. things that we need most when we’re busy, really.
adapted from flour.
1 cup (2 sticks) unsalted butter, melted
3/4 cup sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips, melted
1 1/2 cups flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 teaspoon salt
in a medium bowl, whisk the melted butter and the sugar until combined. whisk in the vanilla and melted chocolate. add the egg and stir until well blended.
in another bowl, combine flour, cocoa powder, baking soda, and salt. using a wooden spoon, stir the flour mixture into the chocolate mixture. the finished dough should feel like Play-Doh. place the dough on a long sheet of parchment paper. use your hands to shape it into a rough log, about 10 inches long and 2 1/2 inches in diameter.
place the log at the edge of the parchment. roll the parchment around the log completely.
refrigerate the dough for at least 2 hours, or until it is firm enough to slice without crumbling.
set the oven at 325 degrees.
line 2 baking sheets with parchment paper.
remove the dough from the paper. cut the log into slices, each a quarter-inch. set them on the baking sheets 1 inch apart.
bake the cookies for ~20 minutes, or until they are firm when touched in the center.
remove from the oven and allow them to cool slightly, but not completely.
1/2 cup (1 stick) unsalted butter, at room temperature
1 teaspoon vanilla extract
1 2/3 cup confectioners’ sugar, sifted
1 tablespoon milk
in the bowl of an electric mixer, beat the butter on low speed for half a minute. add the vanilla and confectioners sugar and beat until smooth. beat in the milk and salt.
on half of the cookies, place 1 tablespoon of filling on the flat side. gently press the remaining 16 cookies on the filling, flat sides against the cream, to evenly distribute the filling.
eat. alternatively, store in an airtight container until your cravings can’t take it any longer.