Our homemade version puts fake cream-filled store-bought cookies to shame.
By Cook's Country | March 14, 2012
<< Back to Article: Shaping Up Chocolate Sandwich Cookies
This looks like a great recipe, but the article missed one huge draw to manufactured Oreos: They’re vegan!
Low blow, ATK! Thomas Keller’s territory is not to be encroached upon… :0
Hi Emily –
I was wondering how this recipe was similar to Thomas Keller’s Oreo recipe? I just compared the two and they are pretty different. I’m a big fan of both ATK and Thomas Keller.
I know the article states that shortening made the centers “tasteless and unremarkable” but I’m having a hard time imagining the filling without any fat to give you that wonderfully smooth mouthfeel. This seems more like an icing to glue the cookies together instead of the traditional filling sandwiched in between. I trust the test kitchen for all its worth but I’m tempted still to try these out with the (small) addition of high ratio shortening. I’m sure Crisco would not produce good results but I know high ratio shortening makes the world of difference in my buttercreams. I’m going to give it a try and see…
I made these last night and they came together faster than I thought. I froze the logs of dough for 30 minutes to cut down on time. I baked on 300 degrees using my convection feature for about 9 minutes. The cookies set up as they should but I think I’d prefer them crunchy like an Oreo. Next time I might bake longer.
I also adjusted the filling recipe… Started with 1 cup high-ratio shortening creamed in the mixer; then added the 16oz of powdered sugar and pinch of salt; substituted 1 teaspoon of peppermint extract (instead of vanilla); about 3-4 tablespoons of water until the filling was soft like buttercream; and finished with 1/2 cup of Andes Peppermint Crunch candies (crushed). I filled a piping bag with a large round tip (candy pieces will clog) and piped the centers onto one side then sandwiched another cookie on top. This version is great for my Christmas cookie collection.
You must be logged in to post a comment.
We wanted a cookie so packed with peanut flavor that it needed no crosshatch to identify it.
Announcing the Launch of our New Recipe Websites
Things You Should Know About Baking Spices [VIDEO]
Field Guide to Essential Pork Cuts
How to Make Eggnog
We'll introduce you to the amazing bloggers who have baked from and written about our Cook's Illustrated Baking Book (complete with beautiful pictures of their creations).
America's Test Kitchen will not sell, rent, or disclose your e-mail address to third parties unless otherwise notified. Your email address is required to identify you for free access to content on the site. You will also receive Notes from the Test Kitchen, our free newsletter, along with notification of America's Test Kitchen specials.
Only registered users can comment and browse past recipes. Don't have an account? You can register for free.