Name Brand Recipes
Oreo Cookies
Yield: 48 servings
Ingredients
Cookie Dough
- 1 (18.25 ounce) box devil's food cake mix*
- 2 eggs
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 1/2 cup bitter cocoa powder
Cookie Filling
- 1 envelope unflavored gelatine
- 1/4 cup cold water
- 1 cup Crisco
- 1 teaspoon vanilla extract
- 1 pound + 1 cup confectioners' sugar
Instructions
Cookie Dough
- Blend all ingredients together until the dough can be shaped into a smooth ball. Let it stand 20 minutes, loosely covered.
- Form dough into marble-size balls. Place 2 inches apart on greased cookie sheet. Flatten each with smooth bottom of a drinking glass greased once and dipped into Nestles' Quick Powder (or use sweetened chocolate drink powder). Bake at 400 degrees F for 8 minutes. Remove cookies at once from baking sheet, to paper toweling and immediately flatten each cookie with back of pancake turner. Let cool 20 minutes.
- Fill with Cookie Filling mixture.
Cookie Filling
- Soften gelatine in cold water. Place in heatproof cup in pan of hot water until gelatine is transparent.
- Meanwhile beat Crisco until fluffy, adding vanilla extract and sugar a little at a time. Beat in gelatine mixture when it is completely cooled, but not yet "set" or firm.
- When cooled, shape filling into 1 inch balls. Place between the two bottom sides of the cooled cookies, pressing gently until filling has spread to edge of cookies and rounded out like the originals.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.