Some people are definite Oreo cookie fans while others lean towards vanilla wafers for their fav. Which are you? Being a person who loves cookies in general, of course, I knew that either cookie would satisfy my cookie cravings. Num, num, num. I thought I’d make both and get the opinions of friends and family. Wow, what a divided group!
So here’s the scoop – about half liked the chocolate fake oreos and half liked the vanilla wafers. Me? I couldn’t decide. I kept taste testing and taste testing and well, I just couldn’t determine which one I liked better. So if I was to be the deciding vote to sway one cookie flavor over the other, I failed. I liked them both equally. Really!
Let’s start with the Vanilla Wafers. Truth be told they didn’t taste exactly like vanilla wafers which I didn’t really expect. They had a slightly similar flavor and that’s okay.
I thought the top of the cookie once cooked looked a little rough, not smooth like the real vanilla wafers.
These just didn’t have the same “look” as the real vanilla wafers. I’m not sure getting the same smooth surface and look of the commercial brand vanilla wafer is obtainable in a non-commercial kitchen. Optional toppings – drizzle with limoncello (mixed with powdered sugar), or spread melted chocolate and sprinkle with chopped hazelnuts. Oh, so many ways to jazz up these cookies!
And now for the fake Oreo cookies! Are you ready?
I always interpret and express what is happening in my life through food. I made these cookies during the “Black Lives Matter” riots and demonstrations that were occurring around the country. So how fitting to have chocolate and vanilla/white together in one cookie!
Hubby could eat an entire sleeve of the store-bought brand-name Oreo cookies and if he is feeling generous, he may offer me one (I’ve never counted how many are in a sleeve but it may be 10?). So for hubby, I made these cookies which I thought he would enjoy.
This cookie did get the most comments from taste testers too!
The chocolate cookie dough is easy enough to mix together. Rolling it out was a little more challenging. Even after chilling the dough, it was sticky. I tried rolling it between two sheets of parchment paper, but what worked best (at least for me) was to roll it between two sheets of plastic wrap. It was still slightly sticky but when I dipped the glass I was using for a cookie-cutter into cocoa, it worked better.
While the cookies were baking, I made the cream filling. It seemed like it made a lot of filling, but there was nothing leftover after I filled the cookies.
I could have taken a little more time to clean up the edges of the filling and make them truly look like Oreos, but I had an audience watching me by this time, so I had to fill and plate them quickly for taste testing.
This recipe makes 40-50 cookies depending on the size cookie-cutter you are using. You will need an even amount of cookies because you will be sandwiching them together. I warned hubby that if he decided to snack on the cookies cooling before I had a chance to add the filling and sandwich them not to just grab a handful. He would need to eat an even amount, otherwise, the cookies wouldn’t come out exact. What a dilemma that created for him.
- 1 cup butter, softened
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 2 eggs
- 2 cups all-purpose flour
- 1 ¼ cups cocoa powder, dark if possible
- ½ teaspoon baking soda
- CREAM FILLING
- ½ cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon water (as needed)
- PREP: preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Cream together 1 cup softened butter with the granulated sugar and salt, until light and fluffy. Beat in eggs.
- In a separate bowl, whisk together the flour, cocoa powder, and baking soda. Add to wet ingredients and blend well.
- 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.
- Remove the dough from the fridge, and 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 between two sheets of plastic wrap which I found to be easier). Roll the dough to about a ¼-inch thickness.
- Using a small round cookie cutter (I ended up using an aperitif glass similar in size to a shot glass as the rim seemed to be a perfect size.) I dipped the glass into cocoa powder to keep the rim powdered. It was easier to disengage the glass from the dough as it can be sticky. Cut into individual rounds and place on the baking sheet, leaving at least ½-inch between each cookie. (They don’t spread too much.)
- Re-roll out any scraps to cut additional cookies. Repeat with this process with remaining dough.
- Bake 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.
- CREME FILLING: combine ½ cup butter, powdered sugar, and vanilla in a medium mixing bowl. Mixture may be dry so add a little water to moisten if needed. Beat together until light and fluffy.
- Assemble the cookies by spreading a generous scoop of the icing onto one of the cooled cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to even out the sides.
*Next time I make these cookies, I would roll the dough into a log before placing it into the fridge to chill. Then when I want to make the cookies, I can just slice pieces off the log – much easier I think. I guess I’ll have to make them again to try out this theory.
Now you have both recipes to try so you can decide which you like best or maybe it will be a tie decision between them?