Flour’s Oreo Cookies

A few things for this post…one, I had wanted to make these cookies but it seemed silly since I’ve already made Oreos before. But, it’s less silly when your husband loves Oreos. And all things involving Oreos. I’ve been to the Flour Bakeries (several times) but did not try this cookie there because, again, it seemed silly when I could eat so many other special treats there. I wish my stomach had been bigger…but the baby Fudgelet had taken up residence there. Soooo, then let’s move forward to the end of September when I made these cookies.

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People in my mom group had been talking about Gilmore Girls over and over. I watched it back in the day, and on repeat some later, but we don’t have a streaming Netflix account. I bemoaned my inability to rewatch the series in anticipation of the revival. Then, one of the moms I hadn’t met before offered me one of her guest accounts. It was so sweet and amazing! I offered to bake her anything, and she said she preferred cookies and no nuts because of her son. This recipe seemed like the perfect ticket. I could start making them right away, then let them chill while I waited to see when she was available for a cookie drop-off. Not only were they pretty easy to make, but I liked that you could make them in steps to have super fresh cookies for gifting. And yes, I know we are past the main cookie giving season, but aren’t cookies a gift you can keep giving? Besides, this week marks 9 years I have been with K. 9. Years. Almost an entire decade. Let’s celebrate 9 years, nice moms, cookies, and a new year…because why diet in January when summer is still so far away?

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By the way, if desired, the filling works well for other cookies, too…

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Or stick to Oreos…

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Directions for Flour’s Oreo Cookies

Makes about 2 dozen sandwiches

From Flour

Chocolate Cookies

  • 210 g (1.5 cups) flour
  • 90 g (3/4 cup) Dutch-processed cocoa powder (you can sub some black cocoa powder for part of this as well)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) butter, melted and cooled
  • 150 g (3/4 cup) granulated sugar
  • 1 Tablespoon vanilla extract
  • 1 cup semisweet chocolate, melted and cooled slightly
  • 1 egg, room temperature

In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda.

In a large bowl, whisk together the butter and sugar until well-combined.

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Whisk in the vanilla and melted chocolate, then whisk in the egg until well-combined.

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With a wooden spoon, stir the flour mixture into the butter mixture. At a certain point, the dough might start to feel dry, and you can switch to mixing with your hands. It will be a bit like Play-Doh in consistency. Let the dough sit at room temperature for 1 hour to become a bit firm.

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Place the dough on a large sheet of parchment paper. Shape the dough into a log about 10 inches long and 2.5 inches in diameter (or the size you want your cookies). Roll the parchment around the log and then roll the log into a smoother log, still keeping the same diameter.

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Place the log in a cut-open paper towel roll to help keep one side from getting flat in the refrigerator, and then refrigerate the dough for at least 2 hours (until firm). You can rotate the log as well to help with a flat side, but I found the paper towel roll worked better, and required no rotating.

Now, you can either wrap the log in plastic wrap to store for a week in the refrigerator or a month in the freezer (defrost in the fridge overnight before using first). Preheat the oven to 325 degrees and line a baking sheet. Slice the cookies into 1/4-inch thick slices. Place them a little apart from each other on the baking sheet.

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Bake for 15-20 minutes until the cookies are firm and a bit dry looking. You do NOT want to overbake them or they will burn. Let them cool on the baking sheet before filling them.

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Filling

  • 1/2 cup (1 stick) butter, room temperature
  • 230 g (1 2/3 cup) confectioner’s sugar
  • 1 Tablespoon vanilla extract
  • 1 Tablespoon milk
  • Pinch of kosher salt

With a stand mixer, using the paddle attachment, beat the butter on low for 30 seconds until smooth. Add the sugar and vanilla, beating until smooth.

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Then add the milk and salt, again beating until smooth. It will feel like putty.

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Scoop about 1 Tablespoon of filling for each pair of cookies. Portion out the filling, then go back and make sure all cookies have a decent amount before sandwiching, since once you sandwich the cookies it will be tricky to pull them back apart.

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Directions for Flour’s Oreo Cookies (without pictures)

Makes about 2 dozen sandwiches

From Flour

Chocolate Cookies

  • 210 g (1.5 cups) flour
  • 90 g (3/4 cup) Dutch-processed cocoa powder (you can sub some black cocoa powder for part of this as well)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) butter, melted and cooled
  • 150 g (3/4 cup) granulated sugar
  • 1 Tablespoon vanilla extract
  • 1 cup semisweet chocolate, melted and cooled slightly
  • 1 egg, room temperature

In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda.

In a large bowl, whisk together the butter and sugar until well-combined.  Whisk in the vanilla and melted chocolate, then whisk in the egg until well-combined.

With a wooden spoon, stir the flour mixture into the butter mixture. At a certain point, the dough might start to feel dry, and you can switch to mixing with your hands. It will be a bit like Play-Doh in consistency. Let the dough sit at room temperature for 1 hour to become a bit firm.

Place the dough on a large sheet of parchment paper. Shape the dough into a log about 10 inches long and 2.5 inches in diameter (or the size you want your cookies). Roll the parchment around the log and then roll the log into a smoother log, still keeping the same diameter. Place the log in a cut-open paper towel roll to help keep one side from getting flat in the refrigerator, and then refrigerate the dough for at least 2 hours (until firm). You can rotate the log as well to help with a flat side, but I found the paper towel roll worked better, and required no rotating.

Now, you can either wrap the log in plastic wrap to store for a week in the refrigerator or a month in the freezer (defrost in the fridge overnight before using first). Preheat the oven to 325 degrees and line a baking sheet. Slice the cookies into 1/4-inch thick slices. Place them a little apart from each other on the baking sheet. Bake for 15-20 minutes until the cookies are firm and a bit dry looking. You do NOT want to overbake them or they will burn. Let them cool on the baking sheet before filling them.

Filling

  • 3/4 cup (1.5 sticks) butter, room temperature
  • 345 g confectioner’s sugar
  • 2 Tablespoons vanilla extract
  • 1.5 Tablespoons milk
  • Pinch of kosher salt

With a stand mixer, using the paddle attachment, beat the butter on low for 30 seconds until smooth. Add the sugar and vanilla, beating until smooth. Then add the milk and salt, again beating until smooth. It will feel like putty. Scoop about 1 Tablespoon of filling for each pair of cookies. Portion out the filling, then go back and make sure all cookies have a decent amount before sandwiching, since once you sandwich the cookies it will be tricky to pull them back apart.

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