Nabisco Oreo Cookies (Todd Wilbur)

2h
Prep Time
10m
Cook Time
2h 10m
Ready In


"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!"

Original is 54-58 servings
  • COOKIE INGREDIENTS
  • FILLING INGREDIENTS

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.

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