Homemade Oreo Cookies
These cookies are so yummy and rich. They are so easy and are always a crowd pleaser.
These cookies are incredible. I have been making them my entire adult life. They are so easy and require very few ingredients! They are rich but oh so yummy! Hands down one of my kids favorite desserts.
Homemade Oreo Cookies with a Cream Cheese Filling
24 Sandwich Cookies
CREAM CHEESE FILLING:
8 oz Cream Cheese
1/2 cup butter
3 Cups Powder Sugar
1 teaspoon vaniilla
For the cookies:
2 Devils Food cake mixes (I like Betty Crocker)
1 Cup shortening
4 eggs
Instructions
For the cookies:
Tip: You can play with the size of the cookies. You can make them bigger or smaller. They are very rich so I would caution you making them too big.
1. 1. Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.
2. In the bowl of a stand mixer with the paddle attachment beat together the cake mixes, eggs and shortening until well combined.
3. Using a medium cookie scoop roll the dough into balls and place on cookie sheet.
4. Bake for 10-12 minutes. Once baked transfer to cooling rack and until completely cooled.
Tip: These are even better the next day. The cookie is crispier and the frosting has had time to set up!
For the cream cheese filling:
Combine the cream cheese and butter and mix well. Slowly as the powder sugar. Then add the vanilla. If the frosting is too thick you can add a teaspoon of milk until desired consistency. To thicken add more powder sugar.
ASSEMBLY
1. Once cookies are completely cooled, spoon desired amount of frosting between 2 cookies to make the sandwich. Easy, peasy!!!!
The BEST Sugar Cookies
These sugar cookies will make you question every other sugar cookie you have ever tried. They are that good and I promise you will thank me for bringing this recipe into your life.
This is, without a doubt, my favorite baked good of all time. I can’t make them too often because I will just eat these all day long. They are very popular wherever I take them. Let me be very clear about these cookies; the icing is a huge reason these cookies are so good. It is NOT a royal icing. Royal icing gets hard and makes cookies so incredibly beautiful. Some people do the most amazing job decorating them, making them look like art. I personally think royal icing is gross and I am far more interested in taste. Therefore, be prepared to give these cookies some time to set up after you ice them. I promise if you try these cookies you will feel like you just won the lottery.
The BEST Sugar Cookie
Yield: 2 doz cookies
ICING:
2 cups of SIFTED powder sugar
1 tsp vanilla
1 Tablespoon of melted butter
1 Tablespoon of Light karo syrup
Milk
For the cookies:
1 cup butter (2 sticks) unsalted-room temp
1 cup granulated sugar
1 ½ tsp vanilla
1 egg
1 tsp water
3 cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
Instructions
For the cookies:
Tip: You can keep the dough in the fridge for a couple of days if you want. When you pull the dough out to roll it out it will be hard at first but once you start breaking down the dough it softens very quickly. Don’t skip the chill step though. This helps the cutouts keep their shape when they bake.
1. Preheat oven to 375 degrees F. Line cookie sheets with parchment paper.
2 In the mixer bowl with the paddle attachment cream the butter, sugar and vanilla.
3. Add the egg and water and beat until light and fluffy.
4. In a separate bowl combine flour, baking powder and salt and sift together.
5. Add to the butter mixture and mix well.
6. Divide dough in half and wrap each ball in plastic wrap and chill for 1 hour.
7. Roll dough out and cut out whatever shape you like. Bake for 6-8 minutes. Watch them carefully and take them out of the oven before the edges turn brown. I usually bake them for 7 minutes.
*You can keep the dough in the fridge for a couple of days if you want. When you pull the dough out to roll it out it will be hard at first but once you start breaking down the dough it softens very quickly. Don’t skip the chill step though. This helps the cutouts keep their shape when they bake.
Tip: Are you a scooper? Everyone that scoops the measuring cup in the flour are adding too much flour. Spoon your flour into your measuring cup and scrape the excess off.
For the icing:
Mix all the ingredients in a bowl and slowly add the milk (1 Tablespoon at a time) until the desired consistency is reached. I like it a little runny but not too runny.
This is icing…not frosting. This will set up and harden some with time. The karo syrup helps harden the icing and give it a shine. Mix all the ingredients in a bowl and slowly add the milk (1 Tablespoon at a time) until the desired consistency is reached. I like it a little runny but not too runny.
Magnolia (Copycat) Cookies
If oatmeal cookies and chocolate chip cookies had a baby…
When my sisters came to visit me last month we took a little trip to Waco, TX. I have been many times but never really cared about waiting in line for the bakery (plus I’m a dessert snob and it takes A LOT to impress me). This time, I decided to wait, and I got several things to try and this particular cookie was really yummy. I decided that I was going to try and copy this cookie. The very day I was going devote to re-creating this cookie a fellow baker had done just that. Courtney Rich literally saved me so much time. The only thing I changed was the chocolate chips. I definitely prefer milk chocolate. I made both kinds and had my testing crew (AKA my husband and 5 children) try both recipes. They each said the milk chocolate was their favorite.
MAGNOLIA (COPYCAT) COOKIES
Yield: 2-3 dz cookies
For the cookies:
1 cup butter (2 sticks) unsalted-chilled
1 ¼ cups packed brown sugar
2 lg eggs
1 2/3 cups all purpose flour
3 cups rolled oats (not instant)
1 tsp baking soda
½ teaspoon baking powder
1/2 teaspoon salt
1 tsp cinnamon
1 cup Reeses’s peanut butter chips
1 cup chocolate chips (I used Milk but semi-sweet is good too)
Instructions
For the cookies:
Tip: You can form cookie balls and put them in a freezer safe container and freeze them. Then you can just pull them out of the freezer next time and bake them.
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
2. In a medium bowl combine flour, oats, baking soda, baking powder, salt and cinnamon and whisk.
3. In the mixer bowl with the paddle attachment cream the butter and brown sugar until fluffy ) about 2 minutes.
4. Add eggs one at a time and mix well after each one. Scrape down the sides of the bowl.
5. With the mixer on low add the flour mixture and mix until incorporated.
6. Add the chocolate chips and mix just until incorporated.
7. With a large cookie scoop drop on cookie sheet and bake for 10 minutes.
Tip: Using a cookie scoop helps keep every cookie the exact same size. For my cookies I used a large cookie scoop that has a “24” on the inside of the scoop.
