I've been pining to make homemade oreos for awhile now, for no good reason other than my brain latches onto strange things. Which is probably how I ended up with two certifiably insane chinchillas.
One reason I put off making oreos until now was because I didn't think I could achieve the black color oreo cookies have that make them seriously off putting to those with braces. And because I am crazy, I did not want to make them if they were not the appropriate color. But then I did some shopping at the baking store King Arthur with a gift certificate I had (thanks Elrita!) and picked up some of this:
... black cocoa! The stuff is intense, you supplement regular cocoa with this stuff and it makes baked goods extra dark and extra chocolately. Let the oreo party commence.I used this recipe for the cookies and it worked fine. Because I'm lazy and hate to roll out cookie dough, I rolled the cookie dough into a log, chilled it, and cut off rounds instead. Way easier. For the centers, I used my favorite buttercream recipe and flavored part with vanilla and part with raspberry jam. The only downside of this frosting is that it melts really easily, since it is essentially 99% butter (and 100% delicious because of it). So I kept the cookies refrigerated and would probably consider making a different filling if I were to do it again. But they did taste delicious! The consensus of deliciousness went to the cookies with vanilla filling -- people like tradition.
See? Melty. Whatever, people liked them. I brought them to a bar to share with friends, though it took me about 10 minutes to find them in my purse. My purse is a black hole and recently I lost my phone for an entire week in the depths of it. I wish I was kidding.
