You know when you get back to work Monday morning, feeling like absolute hell? And everyone around you is chipper, practically glowing from 2 days full of rest and relaxation? Because they are 30 years old. And actually have their lives together. They then ask, "what did you do this weekend?" And at first it takes you a couple minutes to even remember what in the hell you did. It then takes a couple more minutes to come up with a lie, because the only thing you actually did do is participate in complete debauchery, spend entirely too much money at the bar, and eat Thai food on the couch in last night's makeup while suffering from a massive headache. Feel free to judge me at any point.
Cue homemade oreos.
People so easily get distracted by these little guys because they instantly get struck by nostalgia. They also get weirdly impressed. It's great. I'm like, "Yeah! I just spend my free time making good 'ol Oreos, people. I'm super wholesome and domestic like that."
I found this recipe on Smitten Kitchen. As the original recipe states, this is a sweeet cookie. But as we all know, the wafers in actual Oreos are pretty un-sweet to contrast the super sweetness of the middle. If you want your cookie to be closer to the original, take out a half-cup of the sugar in the chocolate wafer. Be aware if you do this, I will think you are a total pansy. Just sayin'.
OH and don't forget to eat these with a huge glass of milk. Because, obviously.
Adapted from Smitten Kitchen
Makes 25 to 30 sandwich cookies
For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons room temperate, unsalted butter
1 large egg
For the filling:
1/4 cup (1/2 stick) room temperate, unsalted butter
1/4 cup vegetables shortening
2 cups sifted confectioners' sugar
2 teaspoons vanilla extract
Set two racks in the middle of the oven. Preheat to 375F.
1. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda, baking powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
2. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
3. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
4. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. This is where it's totally chill for your inner fat kid to surface. Can anyone say Double Stuff?! Place another cookie, equal in size to the first, on top of the cream. Lightly press to work the filling evenly to the outsides of the cookie. Continue the process until all of the cookies have been sandwiched with cream.