Homemade Oreos

A young man in my ward is leaving to go on a mission this Wednesday.  He is truly a remarkable kid and we’ve enjoyed watching him grow up for the past six years.  Back then I was still taller than him.  I think he’s a good foot taller than I am now.  That is NOT an exaggeration. 

His mom and dad held an open house for him at their home today for anyone that would like to come and wish him well.  We were happy to do so.  After all, it will be another two years before we see him again. 

I offered to bring something to the open house and I decided that Homemade Oreos would be PERFECT for the occasion.  Why?  Well, no particular reason really.  I just know that I love them and it’s been almost a year since we’ve made them.  Plus, Anthony was really in the mood to frost some of the evil little treats.  How do I know?  When you’ve been married for 11 years, you just know…  I could see it in his eyes.  Because he really is the master froster.  I try to frost them and make a mess all over myself and the filling ends up oozing out of the cookies.  It’s just a much cleaner process if I make the chocolate cookie part and let him handle the filling.  Teamwork!

This recipe comes from Christmas with Paula Deen.  She calls them “Chocolate Sandwich Cookies” but I still like Oreos!

You’ll love them.  Give ‘em a try!

Homemade Oreos

Two pkgs. chocolate cake mix (I’ve used Devil’s Food, Chocolate Fudge and plain Chocolate… they all work great!)

4 eggs

2/3 cup cooking oil

Preheat oven to 350*

Mix all ingredients together in a large mixing bowl using an electric mixer.  The batter is very thick and stiff.  Pinch off pieces and roll into 1-inch balls.  Bake on cookie sheet lined with parchment paper for 8-10 minutes.  {This makes a lot of cookies – great for parties - , you could half this recipe if needed.}

**8 minutes is always perfect for my oven.**

FROSTING:

one 8 oz. pkg. cream cheese, softened

1/2 c. (1 stick) of butter

3 c. powdered sugar

1/2 tsp. vanilla

Mix cream cheese and butter together.  Gradually add powdered sugar, one cup at a time.  Stir in vanilla. 

Once all the cookies are cooled, frost half the cookies and top with the other half to form ‘sandwiches’. 

Store cookies in the refrigerator in airtight container.

We usually only end up using half of the frosting.  The other half goes on our cinnamon rolls that I am forced to make in an effort to not be wasteful.  We wouldn’t want to have to throw that extra frosting away…  Cinnamon rolls, here I come!

**Anthony’s little tidbit… He frosts the cookies in a unique way.  He uses a spoon to dollop the right amount of frosting on each cookie in a heap and ‘spreads’ it by taking the other cookie, setting it on top of the frosting and twists it with gentle pressure until the frosting has come almost to the edges but not quite.  This technique works well for him.**

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