This is our Homemade Oreo Cookie recipe.  The only difference might be in the amount of cookies it makes.  I used a 1 tablespoon cookie scoop and the medium size candy eyes and attached the eyes with frosting, I found them at walmart.

Homemade Oreo Cookies

*2 and 1/2 cups All-purpose Flour
*1 cup Hershey’s Special Dark Chocolate Cocoa Powder
*2 teaspoons Baking Soda
*1/4 teaspoons Salt
*1 cup Butter, room temperature
*1 and 1/2 cups Granulated Sugar
*1/2 cup light Brown Sugar
*2 Eggs, room temperature
*2 teaspoons Vanilla Extract

In a stand mixer cream together butter, granulated sugar and brown sugar. Then add eggs and vanilla and mix just until combined.

Whisk together or Sift: Flour, chocolate powder, soda, salt and slowly add to the above creamed mixture until it forms a soft dough ball, cover cookie dough ball in plastic wrap and refrigerate at least 30 minutes.

Remove from fridge and using a cookie scoop (size of your choice or about 1 tablespoon per dough ball ) scoop cookie dough out onto Silpat covered 1/2 baking sheet, 12 cookie balls per sheet, pressing each dough ball slightly flat. Keep cookie dough cold in the fridge while each batch bakes. (For best results use a cool baking sheet for each batch of cookies.)

In a pre-heated oven bake 350* F. for 6-8 minutes. Allow to cool on baking sheet for 5 minutes before removing cookies to cooling rack. (Careful not to over bake)

Makes about 25 sandwich cookies (1 tablespoon dough ball per cookie)

Chocolate cookie recipe adapted from Sally’s Baking Addiction

Small Batch Cream Cheese Frosting  (for 15 Oreo cookie centers)

*1 and 3/4 cups Confectioners’ Sugar, add more as needed, until desired consistency

*2 teaspoon Meringue Powder, helps keep the frosting shape when piping

*2 and 1/2 tablespoons Salted Butter, softened

*1 and 1/4 teaspoons Vanilla, clear if desired

*4 ounce packages Cream Cheese, room temperature

(Whisk together in bowl Confectioners’ Sugar and meringue powder.)

Mix in a stand mixer with paddle attachment on medium speed, cream together butter, cream cheese and vanilla.

Slowly add confectioners’ sugar and meringue powder mixture to creamed mixture.

Mix on medium speed until well combined and desired texture, scraping sides every so often. Frost or pipe the frosting filling onto one cookie bottom and top with another cookie making a sandwich cookie, repeat and enjoy.

Large Batch Cream Cheese Frosting (Enough for 30  Oreo cookie centers)

*3 and 1/2 cups Confectioners’ Sugar, add more as needed

*2 teaspoon Meringue Powder, helps keep the frosting shape when piping

*5 tablespoons Salted Butter, softened

*2 and 1/2 teaspoons Vanilla, clear if desired

*1 (8 ounce) package Cream Cheese, room temperature Whisk together in bowl Confectioners’ Sugar and meringue powder.

Mix in a stand mixer with paddle attachment on medium speed, cream together butter, cream cheese and vanilla.

Slowly add confectioners’ sugar and meringue powder mixture to creamed mixture.

Mix on medium speed until well combined and desired texture, scraping sides every so often. Frost or pipe the frosting filling onto one side of the cookie bottom (flat side) and then top with another cookie making a sandwich cookie, repeat and enjoy.

Note: Refrigerate frosted cookies if not eaten right away or any unused frosting.

Makes about 15 sandwich cookies.

Also see Rose Sugar Cookie Frosting recipe

Enjoy!

Lindy

Fudge Brownies

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Recipe Source Cafe Delites

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Supplies:

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*8″ x 8″ square baking pan

*Parchment Paper

*4 Metal Baking Clips, optional see picture below

*Cooking Spray

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Ingredients:

*1/2 cup Butter, melted

*1 tablespoon Extra Light Olive Oil

*1 and 1/8 cups Superfine Sugar (can sub granulated sugar)

*2 teaspoons Vanilla Extract

*2 Eggs

*1/2 cup All-purpose Flour

*1/2 cup Cocoa Powder

*1/4 teaspoon Sea Salt

Instructions:

Wet Ingredients:

Combine in a mixing bowl whisk together the melted butter, olive oil, sugar and vanilla extract.  Then add 1 egg at a time beating with a hand mixer on medium speed for 2 minutes.

Dry Ingredients:

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Sift into a medium bowl the flour, cocoa powder and sea salt. Slowly add to the wet ingredients, stirring in 1/3 of the dry ingredients at a time just until completely combined. Mixing to much after adding the dry ingredients will make them cake like and this is a “fudgy” brownie recipe.

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In a 8 inch square baking pan, add a cut piece of parchment paper and spray with cooking spray. Pour mixed brownie batter into lined parchment lined pan.

Bake In a pre-heated 350*F. oven, placing the oven rack at the top of the oven for slower cooking to make the fudge type brownies, mine took 28 minutes to cook but check on them after baking 22 minutes. They will be gooey when checked with a tooth pick. If you over bake the brownies they you will lose the “fudgy” type brownie texture. When baked remove pan of brownies from the oven and allow to cool completely in pan.

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After cooling, remove/lift brownies from pan and cut into 9 brownies.

*Hocus Pocus Brownie

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*2 cups Ghirardelli Chocolate Melting/Dipping Wafers, melted and drizzled over each brownie as desired.

*Large Candy Eyes, I found them at Walmart

 

Options:

*Black Food Coloring, added to 1/4 cup of melted chocolate wafers (For adding decorative black stitches, snakes and lining the eye etc…) Optional

*Black food Marker, for adding eyelashes to eye, optional

 

See:  Halloween Bone Dinner Party

Enjoy!

Lindy