You know when you get back to work Monday morning, feeling like absolute hell? And everyone around you is chipper, practically glowing from 2 full days of rest and relaxation? Because they are adults. And they actually have their lives together. Then they ask, what did you do this weekend? And at first it takes you a couple minutes to remember what in the hell you did. It then takes a couple more minutes to come up with a lie, because the only think you actually did do is participate in complete debauchery, spend entirely too much money at the bar, and eat Thai food on the couch in last night's makeup while suffering from a massive headache.
Cue homemade Oreos.
People so easily get distracted by these little guys because they instantly get struck by nostalgia. They also get weirdly impressed, it's great. I'm like, Yeah! I just spend my free time making good ol' Oreos, people. I'm super wholesome and domestic like that.
I found this recipe on Smitten Kitchen. As the original recipe states, this is a sweeet cookie. But as we all know, the wafers in real Oreos are pretty un-sweet to contrast the super sweetness of the middle. If you want your cookie to be closer to the original, remove a half-cup of sugar in the chocolate wafer. Be aware if you do this, I will think you're a total pansy. Just sayin'.
From Smitten Kitchen
Makes 25 to 30 sandwich cookies
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons room temperate, unsalted butter
1 large egg
1/4 cup (1/2 stick) room temperate, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners' sugar
2 teaspoons vanilla extract
1. Set two racks in the middle of the oven. Preheat to 375F.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda, baking powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. Slightly flatten the dough with moistened hands.
4. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
Place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
In a pastry bag with a 1/2 inch round tip, pipe teaspoon-size blobs of cream into the center of one cookie. This is where it's totally chill for your inner fat kid to surface. Can anyone say Double Stuff?! Place another cookie, equal in size to the first, on top of the cream. Lightly press to work the filling evenly to the outsides of the cookie. Continue the process until all of the cookies have been sandwiched with cream.