There are not many things I do in this life that I honestly feel I’m better than other people at. However, one thing I do feel like I have natural talent for is making homemade oreo cookies. I have tried many others at ward gatherings, socials, etc, and honestly feel like mine are the best, even though most of us use the same exact recipe. I attribute that to four specific details:
1. Size – they cannot be too big or too small. You have to find the right size ball or else they are too hard or too soft or burn or whatever.
2. Press slightly – you cannot leave them as balls, but you cannot smoosh them all the way down. It has to be a slight press down, just enough to make them not move on the pan.
3. Trust the timer – they don’t look done when they come out of the oven. HOWEVER, they don’t burn like normal cookies, either. You have to just set the timer and pull them out at exactly 10 minutes no matter what. They do the rest on their own. If they are too soft, they fall apart. If they are overcooked, they stay soft, but they will have a slight burn taste and be a little dryer.
4. Frosting – this is a two part issue. First, you have to use the right frosting. It must be homemade cream cheese frosting, and it has to be the right consistency. It has to be thin, but not too thin. You still want to microwave it to soften enough to almost pour onto your cookies. Second, you can’t use too much frosting. Normally I’m a “the more the merrier” type with the frosting (i love costco cakes for this reason) but with these cookies there cannot be too much or it ruins the cookie.
I had gathered the ingredients for these cookies a few weeks ago, but never got around to making them. So after an entire afternoon of Shey bugging me to make some cookies, I agreed and we made homemade oreos last night.
As you can see, I’m very particular with all my details to make the perfect cookie. I was already concerned because my oven cooks weird and these are not a “look to see if they’re done” type of cookie. I let Shey pour the ingredients and help roll the balls, and I was a very good, patient mother (which doesn’t happen often, I assure you). I let her smoosh them down and everything. She was very pleased with herself and enjoyed working in the kitchen with me, which, I think, is the most important part. And then like any OCD psycho, I fixed all her cookies when she wasn’t looking!
Needless to say, they came out nicely (and she was proud as punch)!
2 boxes devils food cake mix
1 cup oil
1/2 cup flour
Mix all ingredients, roll into balls approx 1 to 1 1/2 inches in diameter, and smoosh slightly on ungreased baking sheet. Put in 350 degree oven for 10 minutes. Remove from oven, let sit 2 minutes before transferring to paper towels. Let cool completely.
4 oz. cream cheese
1 tsp vanilla
1 Tbsp butter
2 cups powdered sugar (+/-)
Melt first three ingredients in microwave for 30 seconds to soften. Mix together, then add powdered sugar. Frosting should be too thick to pour, but not thick enough to keep shape. Put back in microwave for 20 seconds to soften enough to pour. Spoon frosting on bottom of one cookie, and add another cookie to sandwich the frosting. There should be enough to see the frosting, but not a thick layer. No matter the size of your cookies, this should be enough frosting to fill all sandwiches.