Becca's Homemade Oreos
I use a smaller cookie scoop, so I reduce the baking time. I like them to be about a 2-3 bite cookie.
I use a smaller cookie scoop, so I reduce the baking time. I like them to be about a 2-3 bite cookie.
- Carbohydrate 0.9625 g
- Cholesterol 541.5062571143 mg
- Fat 35.20403056125 g
- Fiber 0 g
- Protein 15.725 g
- Saturated Fat 13.0536993161837 g
- Serving Size 1 1 Serving (148g)
- Sodium 175 mg
- Sugar 0.9625 g
- Trans Fat 3.086027344695 g
- Calories 384 calories
Step-by-step
- Mix well and form into balls.
- Bake at 350 degrees for 11 minutes or until set.
- Frost bottom of one cookie and sandwich with another.
Operating on a strict ingredient budget requires utilizing shelf-stable bases like commercial cake mix to bypass measuring individual flour and leavening agents. Shortening replaces butter in this dough to provide structural stability and prevent excessive spreading at high oven temperatures. Portioning the dough with a small cookie scoop ensures uniform sizing, which directly dictates whether the batch achieves the desired two-to-three-bite proportion.
Achieving the Ideal Texture
Baking at 350 degrees Fahrenheit for exactly eleven minutes produces a set yet tender interior crumb. Monitoring the edges is critical; remove the trays the moment the surfaces lose their glossy sheen to prevent over-drying. Cool the baked rounds completely on wire racks before applying any filling to stop the frosting from melting into the crumb.
- Ensure shortening is at room temperature to achieve a uniform emulsion with the eggs.
- Check doneness by pressing a finger lightly against the top; the cookie should spring back without leaving an indentation.
- Store assembled cookies in an airtight container at room temperature for up to five days.
