Confession number one: 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).
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. During 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. 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 cookies are a pretty close representation in terms of taste and texture. The cookie recipe is fairly simple, and the cream is actually a sugar paste.
Do you think that Nabisco’s version of ‘double stuffed’ are in fact, double stuffed? When you make your own oreos you have the right to take on that myth. I’ve come to the conclusion that the store bought ones are a mind game and you can put as much cream as your heart desires.
As a side note, I used whole wheat flour (all I had) which contributed to the texture of the cookies. Gotta love the specks, right?