How do you eat an Oreo?
Do you chomp it fully intact, or do you pull it apart and eat it layer by layer? Do you dunk it in milk, or not?
There really is no wrong way to eat an Oreo, but I personally like to fully submerged them a glass of cold milk.
I don’t know anyone that doesn’t love milk’s favorite cookie. The crispy chocolate wafer cookies, and the overly sweet creme disk are way too tasty. I can’t help but to love them.
If you find yourself craving these little sugar bombs, you should try making your own!
It’s hard to beat the classic, but making your own is much more fun. And you can cut out some of the preservatives.
On the original recipe, she mentions the chocolate cookies and how they are not very sweet. If you want the traditional crispy cookie, leave out the sugar. If you want to make the cookies by themselves, or have a sweet cookie use the sugar. I went with a much less sweet cookie and only used 1/2 cup sugar.
Recipe from Smitten Kitchen
- 1 1/4 cups organic all purpose flour
- 1/2 cup organic unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 – 1 1/2 cups organic sugar
- 1/2 cup + 2 tbsp softened organic unsalted butter
- 1 large egg
- 1/4 cup softened organic unsalted butter
- 1/4 cup vegetable shortening
- 2 cups sifted powdered sugar
- 2 tsp vanilla
- Pre-heat the oven to 375º F.
- In a large bowl, mix together the flour, cocoa, baking soda, baking powder, salt, and sugar.
- Mix in the butter, then the egg.
- Continue to mix until it starts to form a doughy mixture.
- Scoop tablespoons of the mixture on to your lined cookie sheets. Slightly flatten the cookies.
- Bake for 9-10 minutes, rotating the pans halfway through baking.
- To make the filling, cream together the butter and shortening. Slowly mix in the powdered sugar until smooth and fully incorporated. Mix in the vanilla. Beat until light and fluffy.
- Once the cookies have cooled, frost one cookie, and sandwich with another similar sized cookie.