'Oreo' Cookies

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This was a fun and easy recipe. Although I love real Oreos, these cookies didn't taste like the real thing - they tasted better. They had a lovely homemade, feel good taste to them - plus I know what went into them. I did not have a problem with rolling out the dough between parchment - just added a little more flour (not too much and chilled the rolled out dough very well. I agree witht the last poster - the edges will not turn slightly more brown so err on the safe side and only bake the cookies for 20 minutes. Another tip is to chill the finished cookies as this allows the filling to set a bit.

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I printed this recipe from the website - very excited. The filling is dead ringer for Oreo filling! If I make this recipe again, I will make a few modifications. First - the whole roll out on floured parchment paper and then chill business.....There was not enough flour in the world to keep that dough from sticking - no matter how much I added and I didn't want tough cookies! I chilled for probably 3 hours - they were horrifically stuck to the parchment - there was no peeling possible. I ended up re-rolling anyway and then just working quickly and touching dough as minimally as possible. Secondly, the cook time thing - they DON'T turn brown around the outside edges any more or less than they are already brown! So out of fear I cooked them to just 20 minutes (I have an oven thermometer to gauge actual oven temperature. The cookies themselves are too hard--signifying to me that they were cooked too long but no real indicator of what is too long.... I will have to adjust the time but I'm not sure by how much to get crisp but not hard! Overall, I loved the concept - just need to tweak a few things.

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i made them for my high school basketball team and they are in love with them

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I haven't made these yet...so sorry for leaving a rating. (I gave it a 5 star so I wouldn't drag it down I am just wondering, what's the diff between Dutch processed cocoa and "normal" coca? I have the Hershey's unsweetened cocoa powder here...will that work? It doesn't seem like it will make them taste chocolately enough, since that's the ONLY choco in the recipe? If someone could help me, please share your knowledge!:

M~
michlips0802@aol.com

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This was a fun cookie to make. I made it for my husband for Valentine's day. We both thought the filling was the best part, a dead ringer for the real thing. Thr cookies cooked pretty quick in my oven, unlike most other things that tend to take longer than the recipe calls for. I used "reg" cocoa too and they tasted fine.

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a bit too sweet for me, but i don't really care for oreos (i just enjoy baking fun treats for others. my boyfriends and friends all love them, and we can't get over the novelty of homemade oreos. i would recommend keeping the diameter of the cookie small - they're so packed with sugar that a couple bites is usually enough.

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These cookies were a dead wringer for the Oreo we all know and love. I got the recipe from the Food Network Magazine and made them for a High School fundraiser, what a hit! Keep in mind the size; both in diameter and thickness, to aquire that Oreo cookie we all remember. I was careful to clean the lid to my cinnamon, to avoid the flavor of cinnamon in my cookie, and used the lid to create a perfect 2 inch in diameter, 1/4 inch in thickness cookie. Yes the filling has that "shortening" flavor, but that's a true Oreo. The recipe says a Tablespoon of filing for a reason, much more and the shortening may outway the butter flavor. However, there are always people who crave the "double stuffed" flavor! The cookie itself was a dark, cocoa flavor with the real texture of the Oreo. I have made the recipe twice. My husband loved them hot from the oven, the minute the cookie cools, it is crisp, like the real thing! . A great party pleaser or for special occassion, it's just a novel idea and we loved them. I

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These cookies were very pretty; I used a heart-shaped cookie cutter instead of round. However, they were very disappointing. The creme filling tasted horribly of shortening. The cookie was too hard, and tasted off in a way that I couldn't put my finger on. Not worth the trouble.

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I purchased the Food network magazine and this recipe was featured in it. I made it immediately and boy was my husband glad, he told me they are the best cookies I have ever made and he loves my cookies. I halved the recipe so I wouldn't feel as guilty eating them. Yum I am keeping this recipe.