This is my second attempt making oreos with this recipe
. They are delicious!
This time, instead of rolling out a 2 1/2 inch log like they suggested, I chilled the dough, then rolled it out on the table on waxed paper with a sprinkling of powdered sugar. I made them thinner (about 3/16 inch) Then I used a small biscuit cutter for the cookies. They took the same amount of time to cook, but made twice as many!
(I also used whole-wheat flour in these -- I was out of white flour. They are still wonderful, and might actually taste a bit more like the store-bought variety than with white flour.)
For a bit of fun, I changed up the filling: I thought the plain white frosting was a little under-flavored the first time, so I added cream cheese.
And my husband suggested that mint might be nice.
And these are so much better than store bought.
Now the possibilities are endless. Peanut butter oreos? Raspberry? Carmel/cream cheese? Mocha? Mmmmm.
What flavor of oreo would you like?