In the April issue of Everyday Food, Martha has a recipe for what is called Chocolate ‘n’ Cream Sandwich Cookies. AKA Oreos. A recipe that lets you make Oreos at home? Oh yes! I was in.
First you make the chocolate dough. Martha directs that you roll it out in two pieces to 1/4 of an inch thick. The recipe says to put the dough between two pieces of parchment paper to roll it out. The problem is, you then cannot roll it since it slides all over your counter. It actually takes two people – one to hold it in place and one to roll. There was much grumbling during this step of the process, I must admit! The next step is to refrigerate (of course – is there a Martha cookie recipe that doesn’t require refrigeration?). I don’t have a round cookie cutter so I used a tiny glass measuring cup. The pieces came out easily, but there was LOTS leftover (we’ll get to that in a second) and the recipe does not say to roll it all out again.
I popped the cookies in the oven and baked them until they were “firm and fragrant” as the recipe directed (which seemed sort of a weird description, but I went with it). While they cooled, I made the cream filling. You beat butter until it is fluffy then gradually add in the sugar. I did as directed and started to panic! All it looked like was a bowl of sand. It was not becoming creamy in any way. Eeek. I ditched the mixer and went at it with a spoon. Finally I found that if I smushed it against the sides, it would come together. Whew.
Mini-Martha (my 11 yr old son) and I filled the cookies and put them together. They looked pretty good, if not completely professional. How did they taste? You’re not going to believe this, but they really tasted like Oreos! The cookie is crunchy and sweet and the cream has the right flavor. It was pretty amazing. Total thumbs up. A true Good Thing.
Now for my complaints, if you will bear with me. First of all, the recipe says it makes 15 cookies. 15??? Who is going to do all this work for a mere 15 cookies? That’s pretty ridiculous. After cutting out the cookies, there was a
lot of dough leftover, and as I mentioned earlier, the recipe does not say you should roll it out again, which seems very wasteful to me. Mini-Martha in particular was distressed at the thought of letting this go to waste. So, in typical 11 yr old fashion, he suggested we make the world’s largest Oreo. Together we rolled the dough out into two big pieces and baked it. He filled it with the remaining cream. The result was pretty huge and quite full – like a double
stuff Oreo. He was pleased with the result though.
If you heard me on Morning Living Live this morning on Sirius, Martha Stewart Living Radio, would you drop them a note saying you enjoyed it?
Hi! Saw your comment on the website and wanted to check out the blog. I’m so glad to know they taste like Oreos..I’ve been looking for a recipe that the kids will have fun making. Just a note though – it does say to chill and reroll the scraps to cut out even more cookies. Not sure if you have magazine or just the website, but it’s towards the bottom of the page, not part of the actual recipe and I saw it on the webpage but can’t remember where. 🙂 Hope that helps!
Hi Katie – you’re right! I didn’t see that at the far bottom of the page! I don’t know why you wouldn’t include it in the directions! I did end up with 15 cookies though, not counting the giant one my son made.
I saw the recipe too, it’s actually much more effective to take the dough and break off little pieces and roll it into balls then flatten them. This way you don’t have this HUGE oreo.
Hi Katie – I heard you on Morning Living and you sounded great. I do not blog, but love to read them. I think what you are doing is really amazing…I have baked several of the cookies in the Martha Cookie cookbook. Some I have liked and some not, but this is helpful to read your comments. Keep blogging so we can learn from you!
Hi Christi! Thanks for stopping by and for listening this morning. My name is actually Brette. I love sharing what I’m doing with others and I’m glad you’re enjoying it. Your comments are always welcome.
I was pleasantly surprised to hear you on the radio today. I love your blog!
I think I would have just made the filling!
The filling by itself did not taste so great actually. It was sort of grainy. When you ate it inside the cookies though you did not notice the graininess.
What if you used powdered sugar instead?
The recipe calls for almost all powdered sugar with a small amount of regular sugar. The cream tastes exactly like Oreo cream to me when you eat it in the cookie. When you sample it alone, it tastes a bit grainy. I suppose you could eliminate the regular sugar – it’s only 1/4 cup I think.
thanks for posting on martha’s website, you saved my cookies from a major disaster. i thought there was an error, and quickly went to my laptop (hands covered in dough). and the creamy center, well i had the same scare, so thanks for blogging about it!
I’m glad it helped! I was totally freaking out too (I always think these are things the recipe ought to mention).
I just wanted to give you a hint for any future baking projects you may have regarding parchment paper….wipe your counter down with a wet..well more like a damp cloth this helps the paper to adhere to the counter.. personally I never roll out with parchment I like to use it for lining my pans with I use saran warp to roll out with…it’s much much cheaper…anyways good luck with your baking adventures.
Thanks! Great tip!
I get the cookie of the day emails and found you through the comment you left on Martha’s site – do you think the filling would still be grainy if you used baker’s sugar?
Hi Jennifer. The filling did not taste grainy when you eat it in the cookies. In the cookies it takes exactly like an Oreo. If graininess is something you’re worried about you could use baker’s sugar.