This cookie was born about a month ago when we had extra Oreos that no one wanted to eat. So, naturally, I baked them into something! Since then, everyone who's tried them has pestered me constantly to make them again, and again, and again. These are especially good with mint Oreos.
Equipment: Oven, bowl, spoon, measuring devices, pan.
Ingredients:
1/2 c vegan butter (Earth Balance; or an equal amount of canola oil)
1 1/2 c sugar
1/2 tsp vanilla extract
1/2 tsp chocolate extract (optional; throw in some mint extract if baking with mint Oreos)
1/4 c potato starch mixed with 1 c water (equivalent of 8 eggs)
3/4 c cocoa powder (I always use Hershey's special dark)
2 tsp baking soda (or 3 tsp baking powder)
2 c flour
8 double stuf Oreos (the minimum requirement, of course)
Directions:
Preheat the oven to 350 degrees F. Melt the butter in a large bowl. Mix in the sugar and extracts. Rigorously mix the potato starch and water with a fork in a separate bowl, then add to the butter mixture. Add the cocoa powder and baking soda. Finally add the flour and mix until a dough consistency is achieved. Crush up the Oreos; quarter-sized pieces are perfect. Knead them into the dough. Grease a cookie sheet. Form 2 tbsp of dough into a ball, then squash a little. Bake the cookies for 8-10 minutes; it's hard to tell when the cookies are done, so I'd suggest trying one after 10 minutes to make sure it's been cooked all the way through. Feel free to share these, but be aware that you may gain a few stalkers if you do.
No comments:
Post a Comment