Professional Baker Teaches You How To Make OREOS!
Chef Anna Olson bakes her delicious cookies which are great for both kids and adults.
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Ingredients
1/2 cup (115 g) + 2 Tbsp (30 g) unsalted butter at room temperature
½ cup (100 g) sugar
1 large egg yolk
1 tsp (5 mL) vanilla extract
1 ¼ (175 g) cup all-purpose flour
¼ cup (30 g) cocoa powder
¼ tsp (1 g) baking powder
¼ tsp (1 g) salt
6 oz (170 g) rolling fondant icing
Directions
1. Beat the butter and sugar until light and fluffy. Beat in the egg yolk and then beat in the vanilla.
2. In a separate bowl, sift the flour, cocoa powder, baking powder and salt. Add this to the butter and stir just until blended. Divide this into 2 discs, wrap and chill until firm, at least an hour.
3. Preheat the oven to 350°F (180°C) and line 2 baking trays with parchment paper. Give the dough one or two kneads on a floured work surface to soften it (this will prevent the dough from cracking when rolling) and then roll it out to just less than ¼-inch (0.6 cm) thick. Cut out cookies using a 2-inch (5 cm) cookie cutter and lift onto the baking trays. Any scraps can be re-rolled, and if the dough gets too soft when rolling, simply chill it for 15 minutes before rolling again.
4. Bake the cookies for about 8 minutes, until they loose any shine to them. Allow the cookies to cool on the tray before removing to fill.
5. Roll out the fondant, using icing sugar for rolling (not flour) to just over 1/8-inch (0.3 cm) thickness and cut 2-inch (5 cm) circles using the same cookie cutter as for the cookies. Brush one side of the fondant with a little water and press this onto the bottom of one cookie. Brush the other side of the fondant with a little water and place the bottom of a second cookie, pressing gently to secure the sandwich. Repeat with the remaining cookies, re-rolling the fondant if needed.
6. Store the cookies in an airtight container for up to 3 days.
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The BEST Cookies and Cream Cookies Recipe | Preppy Kitchen
Soft and chewy, these delightful Cookies and Cream Cookies are perfect for any occasion. Packed with white chocolate chips and chunks of Oreo cookies, it’s a cookie within a cookie! These sweet treats are super easy to make and are the perfect mid-day snack.
RECIPE:
If you’re a fan of cookies and cream, then you’ll love these cookies. They’re loaded with chunks of chocolate cookies from the Oreos with pockets of creamy vanilla throughout. They are so easy to make, and you won’t believe how deliciously dreamy they are! And yes they do have a cheesecake vibe thankes to the cream cheese in the batter, you might even call them Oreo Cheesecake Cookies!
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HOMEMADE OREOS I would choose over store-bought any day
Homemade Oreos
Today I'm going to show you how to make homemade oreo cookies.
I made these cookies gluten free using just oats, and they're made without any oil or white sugar.
This recipe is my way of making healthy oreos that can be enjoyed every day.
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This is why you'll love these gluten free oreo cookies:
They're great alternative for store-bought oreos!
They're crisp, not soft and chewy!
They're delicious and rich in chocolate flavor!
They're super easy to make!
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HOMEMADE OREOS RECIPE
(makes 25 cookies)
Ingredients:
Cookies:
1 cup ground oats or oat flour (100g)
2 tbsp cornstarch or tapioca starch
1/2 cup cocoa powder (50g)
1/4 tsp baking soda
1/2 tsp salt
2.5 tbsp maple syrup
2 tbsp melted butter
1 egg
2 tbsp unsweetened applesauce
Filling:
1/2 cup cream cheese (110g)
2 tbsp butter or coconut butter
1 tbsp honey
1.5 tsp tapioca starch
NUTRITIONAL INFO (per cookie):
48 calories, fat 2.5g, carb 6.4g, protein 1g
Preparation:
In a bowl, add the oats, cornstarch, cocoa powder, baking soda and salt, mix to combine.
In another bowl, add the maple syrup, melted butter, egg and applesauce, and whisk it all up.
Incorporate the dry ingredients with wet ingredients, and gently mix it in, until the dough starts to form.
Knead just a couple of times, cover and let it chill in the fridge for 30 minutes.
Place the dough on a piece of parchement paper, cover with another piece of paper and roll it out thin, about 1/4 inch thick.
Using a cookie cutter or small glass cut out the cookies and layer on a lined baking tray.
Bake at 350F (180C) for about 12 minutes.
Let it cool in a tray for 5 minutes, then transfer to a wire rack to cool completely.
For filling, in a small bowl mix together cream cheese, butter (coconut butter), honey and tapioca starch, and put it in the fridge to firm up.
Using a butter knife or small spoon spread the filling on one cookie, top with another cookie and press gently.
Serve your homemade oreos with cup of cold milk or coffee.
Enjoy!