WALMART OREO RECIPES

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HOMEMADE OREOS RECIPE BY TASTY



Homemade Oreos Recipe by Tasty image

Here's what you need: unsalted butter, white sugar, salt, large eggs, all-purpose flour, dark cocoa powder, baking soda, butter, powdered sugar, vanilla

Provided by Scott Loitsch

Yield 40 cookies

Number Of Ingredients 10

1 cup unsalted butter, softened
1 cup white sugar
2 teaspoons salt
2 large eggs
2 cups all-purpose flour
1 ¼ cups dark cocoa powder
½ teaspoon baking soda
½ cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla

Steps:

  • In a large bowl, cream together 1 cup (225 grams) of softened butter with the white sugar and salt, until light and fluffy.
  • Beat in eggs until fully incorporated.
  • Sieve together the flour, cocoa powder, and baking soda into the mix. Blend well.
  • Add the dry ingredients to the wet ingredients, and mix together until combined.
  • Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.
  • Preheat oven to 325°F (160°C).
  • Remove the dough from the fridge, and for ease of rolling out, divide the dough into 4 (this way the dough stays cool longer and prevents the need of re-chilling later on).
  • To roll out the dough, place a quarter of the dough between two sheets of parchment paper (alternatively the dough can be rolled out on a lightly floured surface - though the parchment is preferred as it prevents any additional flour from altering the color/appearance of the dark cookies). Roll the dough between the two sheets of parchment to ¼-inch (½ cm) thickness.
  • Using a small round cookie cutter (alternatively, we found the rim of a champagne glass to be a perfect size!) cut the dough into individual rounds and place on a large parchment-lined baking sheet, leaving at least ½-inch (1¼ cm) between each cookie.
  • Pack together and re-roll out any scraps to cut additional cookies. Repeat with this process with each remaining ¼ of the dough.
  • Bake in a preheated oven for 15 minutes. If baking multiple trays at the same time, be sure to rotate the pans in the oven halfway through. Remove and transfer cookies to a cooling rack to cool completely.
  • To make the filling, combine ½ cup (115 grams) butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy.
  • Assemble the cookies by spreading a generous scoop of the icing onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.
  • Serve with a glass of milk.
  • Enjoy!

Nutrition Facts : Calories 141 calories, CarbohydrateContent 17 grams, FatContent 7 grams, FiberContent 0 grams, ProteinContent 1 gram, SugarContent 10 grams

COOKIE TRUFFLES | BETTER HOMES & GARDENS



Cookie Truffles | Better Homes & Gardens image

You only need three ingredients to make these white chocolate treats. They're great for parties or to give as gifts.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 2 hours 45 minutes

Prep Time 45 minutes

Number Of Ingredients 3

1 11.9 ounce package chocolate sandwich cookies with white filling (30 cookies), finely crushed
1 8 ounce package cream cheese, softened
1 pound white baking chocolate, coarsely chopped

Steps:

  • Line a large baking sheet with parchment, waxed paper or foil; set aside. In a large bowl combine crushed cookies and cream cheese. Beat with an electric mixer on low speed until well mixed. Shape mixture into 1-inch balls. Chill or freeze until firm.
  • In a large saucepan cook and stir white chocolate over low heat until melted; cool slightly.
  • Dip each ball into melted white chocolate; let excess drip back into pan. Place dipped truffles on the prepared baking sheet. Chill truffles about 1 hour or until firm. Store, covered, in the refrigerator up to 1 week or freeze up to 1 month.

Nutrition Facts : Calories 115 calories, CarbohydrateContent 13 g, CholesterolContent 7 mg, FatContent 7 g, ProteinContent 2 g, SaturatedFatContent 3 g

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