Nabisco Oreo Cookies (Todd Wilbur)
Recipe: #10745
October 17, 2013
Categories: Desserts, Cookies, Shaped, Baby Shower, Birthday, Christmas, Fathers Day Game/Sports Day, July 4th, Potluck, Oven Bake, Cake Mix, Chocolate, more
"This is from Todd Wilbur, Top Secrets recipes. I made these just as the recipe stated and loved them even better than the real Oreo cookie. All Oreo cookie lovers should try this recipe!"
Ingredients
- COOKIE INGREDIENTS
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- FILLING INGREDIENTS
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Nutritional
- Serving Size: 1 (31.1 g)
- Calories 113.8
- Total Fat - 4.3 g
- Saturated Fat - 1.2 g
- Cholesterol - 4 mg
- Sodium - 41.5 mg
- Total Carbohydrate - 19.2 g
- Dietary Fiber - 0.3 g
- Sugars - 17.2 g
- Protein - 0.5 g
- Calcium - 6.4 mg
- Iron - 0.2 mg
- Vitamin C - 1.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine the cookie ingredients in a large bowl. Add the water a little bit at a time until the dough forms. Cover and chill for 2 hours.
Step 2
Combine the cookie ingredients in a large bowl. Add the water a little bit at a time until the dough forms. Cover and chill for 2 hours.
Step 3
Preheat oven to 350 degrees.
Step 4
On a lightly floured surface roll out a portion of the dough to just under one 16th of an inch thick. If the dough seems too tacky, you can work in as much as 1/4 cup of flour as you pat out and roll the dough. Use just enough flour to make the dough workable, but not tough.
Step 5
To cut, use a lid from a spice container with a 1 1/2-inch diameter (Schilling brand is good). Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating of non-stick spray.
Step 6
Bake for 10 minutes. Remove wafers from the oven and cool completely.
Step 7
As the cookies bake, make the filling by combining the filling ingredients with an electric mixer.
Step 8
When the cookies have cooled, roll a small portion (heaping 1/4 teaspoon) of the filling into a ball (just over 1/4-inch in diameter), and press it between two of the cookies. Repeat with the remaining cookies.
Tips
No special items needed.