A while back I made some oh-reos on my blog. I thought I’d share them on here. They’re super easy and fast to make.   For the cookies, you’ll need: 1 1/4 cups all-purpose flour 1/2 cup unsweetened cocoa 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 to 1 1/2 cups sugar 1/2 cup room-temperature, unsalted butter 1 egg Preheat the oven to 375 degrees and follow these directions: stir together all of your dry ingredients (flour, cocoa, baking soda, baking powder, salt, and sugar) Then add in butter. Mix with mixer on low until it forms a dough. Then add in the egg and continue mixing until a thick batter is formed. mmmmmmm Roll a rounded teaspoons worth of dough into a ball and place onto a baking sheet that is lined with parchment paper Lightly flatten the dough balls with the palm of your hand, so that they bake more evenly Stick these suckers in the oven for 9 minutes. Transfer them to a tray and let them cool while you make the icing! For the icing, you’ll need: 1/4 cup of vegetable shortening (at room temp) 1/4 cup of unsalted butter (at room temp) 2 cups of powdered sugar 1 tsp of vanilla extract mix butter and shortening together on a low-speed While mixing, slowly add in the sugar and vanilla. Mix until the slew of ingredients turns into a magical delicious frosting! Scoop the icing into a ziplock bag, and cut a little corner at the bottom of the bag to squeeze the icing out of. Or you could use a pastry bag, if you’re the pretentious baker type. Find two cookies that are the same size and follow these photo directions (this is my favorite part!): WOO! I think they’re best eaten at room temp, but if you plan on transporting them then I suggest sticking them in the refrigerator for a while so the icing can stiffen up for a short trip.

A while back I made some oh-reos on my blog. I thought I’d share them on here.

They’re super easy and fast to make.  

For the cookies, you’ll need:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 to 1 1/2 cups sugar
  • 1/2 cup room-temperature, unsalted butter
  • 1 egg

  • Preheat the oven to 375 degrees and follow these directions:

    stir together all of your dry ingredients (flour, cocoa, baking soda, baking powder, salt, and sugar)

    Then add in butter. Mix with mixer on low until it forms a dough.

    Then add in the egg and continue mixing until a thick batter is formed.

    mmmmmmm

    Roll a rounded teaspoons worth of dough into a ball and place onto a baking sheet that is lined with parchment paper

    Lightly flatten the dough balls with the palm of your hand, so that they bake more evenly

    Stick these suckers in the oven for 9 minutes.

    Transfer them to a tray and let them cool while you make the icing!

    For the icing, you’ll need:

    • 1/4 cup of vegetable shortening (at room temp)
    • 1/4 cup of unsalted butter (at room temp)
    • 2 cups of powdered sugar
    • 1 tsp of vanilla extract

    mix butter and shortening together on a low-speed

    While mixing, slowly add in the sugar and vanilla.

    Mix until the slew of ingredients turns into a magical delicious frosting!

    Scoop the icing into a ziplock bag, and cut a little corner at the bottom of the bag to squeeze the icing out of. Or you could use a pastry bag, if you’re the pretentious baker type.

    Find two cookies that are the same size and follow these photo directions (this is my favorite part!):

    WOO!

    I think they’re best eaten at room temp, but if you plan on transporting them then I suggest sticking them in the refrigerator for a while so the icing can stiffen up for a short trip.

Photo tagged as: recipe diy cookie oreos oreo baking bake