Oreos are one of my weaknesses (alongside Hob Nobs, pretty much any other kind of cookie or biscuit, and obviously all cakes) – in fact, I used to have people smuggling giant cartons of Oreos back from the States for me – because UK supermarkets simple didn’t have enough.
These were a tricky recipe to get right; too much of one kind sweetener and you can end up with something more like a little cake than a cookie; too much cocoa and each bit tastes like a solid, crunchy shot of espresso (because cocoa is bitter, yo) – it was all about finding a balance between not too sweet and not too overbearing. And I’ll be the first to admit – these don’t taste exactly the same as store-bought Oreos (and it’s also worth noting that American Oreos taste WAY different to European Oreos, which are made in Spain. I guess because of all the freedom?), but they are pretty close, and there’s definitely room to tweak the recipe to your taste.
So with that: let’s GET OUR COOKIE ON.
For the cookies
For the filling
For the cookies
For the filling
And with that, you’re done! Now your only problem is trying not to eat them all at once. To be fair, you might find these a touch more rich and almost savoury, with a much more dark-chocolate flavour than out-and-out sweetness – my original attempt at these used 4 times as much cocoa. They were a challenge to eat.
Let me know how you get on with these, and if there are any improvements you’ve made to the recipe!
Lawrie is a web developer and semi-reluctant fitness enthusiast who wants to have his cake and eat it too. When not baking cakes (or websites), he is endeavouring to find the holy grail: a perfect sweetener for his tea. Follow @indextwo for selfies and bakesies.
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