Confession time: I love Oreos.
I don’t always admit to myself that processed wafers stuffed with an ambiguous cream make me happy. And really, to be properly enjoyed, an Oreo must have a good slather of peanut butter. (The most sugary, unnatural kind. This is dessert you know).
Even I don’t understand how a chocolate and cream fanatic can enjoy this extremely basic treat. But here I am?
Confession number two: The other night I somehow ended up watching Oreo taste tests on YouTube.
It’s summer, okay? I’m allowed to watch strangers on the Internet enjoy caramel apple and birthday cake flavored cookies.
In this web excursion, I knew I wasn’t going to survive the week without recreating this cookie. So I did.
This is what happens when you come home from college for the summer. The freedom gets to you. Oh, you want to make Oreos right now? You can!
[Cut to a later scene of me rolling out the last of the dough, as well as my patience.]
These are pretty close representations in terms of taste and texture. The cookie recipe is pretty simple, and the cream is actually a sugar paste.
When you make your own Oreos you have the freedom to take on the cream myth. Nabisco, are you really going to argue that “double stuffed” are in fact, double stuffed? I’ve come to the conclusion that this is a mind game because those “double stuffed” cookies look single stuffed to me.
Despite this process being a bit tedious, it’s quite pleasing to see your efforts come together in a neat cookie (or a million, which is how many I made).
(And you should eat this many, because think of all the chemicals you’re not ingesting that normally inhabit Oreos! #cleaneating #notreallythough #fitfam?)
I hope you all had a lovely long weekend! Enjoy this amazing weather!
Also…sidenote. I used whole wheat flour (all I had) which contributed to the texture of the cookies. Gotta love the specks, right?