Whenever I plan a visit to my niece and nephews, I look forward to sharing in the many small, childhood routines that make being little so delightful. Of course, I also crave adult time with my sister. Spending the day together, we will visit sophisticated stores and dine at delightful cafes where salads and sandwiches are plated on white cermaic and washed down with San Pallagrino water. We will laugh as we talk about our husbands and our family, and then we'll share the more deeper, sometimes painful realities of being an adult.
But then the kids will come home from school, and the world will be transformed. I might find myself lying on the floor, coloring colorful squids with Ben, or I'll be in Hallie's bedroom, listening to her play her petite violin while dressing her doll in a bright red snowsuit. There is laughter and noise and more energy than I've seen in months. At some point, we'll end up in the kitchen, looking in the pantry for an afternoon snack, and Hallie or Ben will of course be drawn to those childhood treats we all have fondness for...goldfish crackers, pop tarts, little Debbie cakes, fruit snacks, Oreos (my brother-in-laws personal favorite).
We'll pour ourselves glasses of orange juice or soy milk, sit down at their small, child-size table, and share an afternoon snack. Two children and one adult steeped in nostalgia. And could any snack be more perfect on a Spring afternoon than a pair of Oreo cookies and a tall glass of milk? Don't we all love twisting those two wafers apart and licking the bright white frosting before taking our first crunchy bite? I don't get to see Hallie, Ben and baby Ryan for another month. And how I wish I had my sweet niece and nephews beside me today! But in their honor, I decided to bake a cookie that spoke to some of the joys of childhood.
But then the kids will come home from school, and the world will be transformed. I might find myself lying on the floor, coloring colorful squids with Ben, or I'll be in Hallie's bedroom, listening to her play her petite violin while dressing her doll in a bright red snowsuit. There is laughter and noise and more energy than I've seen in months. At some point, we'll end up in the kitchen, looking in the pantry for an afternoon snack, and Hallie or Ben will of course be drawn to those childhood treats we all have fondness for...goldfish crackers, pop tarts, little Debbie cakes, fruit snacks, Oreos (my brother-in-laws personal favorite).
We'll pour ourselves glasses of orange juice or soy milk, sit down at their small, child-size table, and share an afternoon snack. Two children and one adult steeped in nostalgia. And could any snack be more perfect on a Spring afternoon than a pair of Oreo cookies and a tall glass of milk? Don't we all love twisting those two wafers apart and licking the bright white frosting before taking our first crunchy bite? I don't get to see Hallie, Ben and baby Ryan for another month. And how I wish I had my sweet niece and nephews beside me today! But in their honor, I decided to bake a cookie that spoke to some of the joys of childhood.
These Oreo cookies far surpass their processed counterparts. The chocolate wafers are much softer and chewier, but they still have that slightly salty crunch that we've all come to love. I could easily eat the wafer by themselves, and after frosting a batch, I was happy to dunk a leftover wafer into a tall glass of milk. Not only are these cookies delicious, but they are a joy to make. There is something thrilling about reproducing a baked item that you love. I kept on giggling as I spread white icing in between two wafers and saying to myself, "This is unbelievable! I'm making Oreos!"
I couldn't wait until Ryan walked in the door because, like me, he also has a heavy dose of nostalgia bubbling within. The joy that spread across his face when he saw the piles of cookie sandwiches was unmistakable. He asked if he could try one, and when I nodded, I saw that same little boy look that Ben or baby Ryan so readily display. These cookies have a way of bringing out the child in all of us, and considering the state of the world today, I feel like that is a very good thing.
I couldn't wait until Ryan walked in the door because, like me, he also has a heavy dose of nostalgia bubbling within. The joy that spread across his face when he saw the piles of cookie sandwiches was unmistakable. He asked if he could try one, and when I nodded, I saw that same little boy look that Ben or baby Ryan so readily display. These cookies have a way of bringing out the child in all of us, and considering the state of the world today, I feel like that is a very good thing.
A few words of advice/caution. The frosting for these cookies is very thick, and it can be difficult to spread with a knife or a spatula. After washing my hands thoroughly (of course!) I found that spreading the frosting with my fingers was the best way to go about filling my cookies. It might also be worthwhile to let the frosting warm up a bit more. Also...don't be afraid if your cookies seem a bit "underdone". You want them to be soft and chewy, not hard and crunchy...trust me on this. Lastly, please pour yourself a cup of milk when you sit down with one of these delicious treats. Take a few sips, dunk your cookie a couple of times, and travel back to those days of afternoon naps and Saturday morning cartoons.
Homemade Oreos
*From Smitten Kitchen
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa (regular cocoa works fine too)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
1. Preheat your oven to 375°F.
2. In the bowl of your stand mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While on low speed, add the butter and then the egg. Continue mixing until your dough comes together in a rough ball.
3. Take rounded TBSP of batter and place on an ungreased baking sheet approximately two inches apart. With a moistened fork, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually add in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
5. To assemble the cookies, place one TBSP of cream in the center of one wafer and carefully spread with spatula or fingers. Place another cookie on top of the cream and lightly press, to work the filling to the edge. Continue this process until all the cookies have been sandwiched with cream. Please enjoy with a glass of milk.
*From Smitten Kitchen
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa (regular cocoa works fine too)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
1. Preheat your oven to 375°F.
2. In the bowl of your stand mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While on low speed, add the butter and then the egg. Continue mixing until your dough comes together in a rough ball.
3. Take rounded TBSP of batter and place on an ungreased baking sheet approximately two inches apart. With a moistened fork, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually add in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
5. To assemble the cookies, place one TBSP of cream in the center of one wafer and carefully spread with spatula or fingers. Place another cookie on top of the cream and lightly press, to work the filling to the edge. Continue this process until all the cookies have been sandwiched with cream. Please enjoy with a glass of milk.
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