Fall is here and for me that means more time baking in the kitchen. That also means gradual weight gain but that is an entirely different (and depressing) post. Sigh. I hate you comfort food weight gain.
Even with the thought of weight gain in the back of my mind, I still couldn’t resist making these cookies. Who can resist oreos, I ask you?! Me. I can resist oreos (it’s all that junk in them that I detest) but I am totally addicted to a version of oreos called “Country Choice Sandwich Cremes”. Holy crap, these babies are gooood! Whilst flicking through the Martha Stewart “Cookies” book I found this recipe and I so desperately wanted these cookies to be identical to the Country Choice cookies. After making them, I discovered that, no, they were not identical. Not really even close but that’s not to say it was a bad thing. These were just softer, moist cookies rather than the crunchy, drier cookies you’d expect from the oreo family. I’m not sure if that was because my cookies were bigger than regular oreo cookies or if they were always going to turn out soft. Next time I make these, I will make them smaller and thinner so that they get that “crunch” that I am after.
Tips: this is one of those times in life where size really does matter – make sure you use a large egg (not just any old egg) or your cookie dough will be dry. Oh, and don’t deviate from the vanilla cream frosting recipe that Martha provides. I found another one online that didn’t contain vegetable shortening but it ended up being too grainy. I got over my hesitation and made the vegetable shortening option and it ended up being really fluffy and it tasted amazing. In fact, it tasted so good that I had to pour water over the bowl of leftover frosting so I wouldn’t eat it all and go into a diabetic coma.
Martha Stewart’s Cream Filled Chocolate Sandwiches – Makes about 2 ½ dozen
1 ¼ cups all-purpose flour
¾ cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 ½ cups sugar, plus more for flattening cookies (optional)
10 tablespoons (1 ¼ sticks) unsalted butter, room temperature
1 large egg, room temperature
Preheat oven to 375F. Into a bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter until light and fluffy, about 2 minutes. Add egg; beat to combine. With mixer on low speed, gradually add flour mixture; continue beating until dough is well combined.
Using a 1 ¼ inch ice-cream scoop, drop dough onto parchment-lined baking sheets about 2 inches apart. Dip bottom of a glass in sugar; press to flatten cookies to about 1/8 inch thick *After chilling the dough for 30 minutes in the fridge, I actually just rolled my dough out thin using a rolling pin and I didn’t add the extra sugar.*
Place cream filling in a pastry bag fitted with a coupler, and pipe about 1 tablespoon of filling onto the flat side of half of the cookies. Place remaining cookies on top, and gently press on each to squeeze filling to edges. Filled cookies can be stored in airtight containers at room temperature for up to 2 days.
Vanilla Cream Filling
½ cup (1 stick) unsalted butter, room temperature
½ cup solid vegetable shortening
3 ½ cups confectioners’ sugar
1 tablespoon pure vanilla extract
With an electric mixer, cream butter and shortening until well combined. On low speed, gradually add confectioners’ sugar and continue beating until light and fluffy, about 2 minutes. Add vanilla and beat to combine. Set aside at room temperature until ready to use.
This recipe is from Martha Stewart’s “Cookies” cookbook.