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Prep Time: 30 Minutes Cook Time: 17 Minutes |
Ready In: 47 Minutes Servings: 24 |
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Got this from a girlfriend who had just made them and loved them. As written, this recipe makes rather large cookies as they spread to about 2 1/2 inches. If you try to make traditional size Oreos, cut the baking time back significantly. At 12 minutes, my smaller cookies were burnt, so next time I'm going to check them at 5-7 minutes. My dad and DH, both huge Oreo fans, said they didn't taste just like the store-bought version, but they tasted better. :) They are best chilled. Ingredients:
2 1/2 cups flour |
1 teaspoon baking soda |
12 tablespoons butter (room temp) |
1 cup sugar, plus |
2 tablespoons sugar |
2 eggs |
2 tablespoons water |
12 ounces chocolate chips, melted |
8 tablespoons butter (room temp) |
2 cups confectioners' sugar |
2 tablespoons light cream, plus |
2 teaspoons light cream |
Directions:
1. Cookies: Cream butter& sugar together.
2. Add eggs and water, beat together.
3. Add melted chocolate until combined.
4. Add flour& baking soda, beat.
5. Line cookie sheet with parchment paper or grease lightly.
6. Scoop rounded teaspoon onto sheet.
7. Press each cookie with bottom of a glass until it forms a round 1 1/2 in diameter.
8. Bake 17 minutes at 375°F, cool completely on rack.
9. Filling: Combine all ingredients and beat until smooth.
10. Fill cookies and allow to set for 2- 3 hours (or refrigerate for 1 hour).
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