Fake-Out-Eos

As promised, I present to you the Fake-Out-Eo. These are my take on the classic Oreo cookie. My twist (pardon the pun) is that these are stuffed cookies, not sandwich cookies. I use a combination of cream cheese, vanilla, sugar, and ground-up sugar wafer cookies to make the filling. It's seriously good. To quote our doorman and real-life cookie taster Jason, "These are ridiculous they're so good."

As demonstrated by Jon, America's next top hand model, these chocolaty morsels are best when dunked in a glass of ice-cold milk. Just like you did with your Oreos when you were a kid...or still do today.

To achieve the rich, brownie-like texture and deep chocolate flavor, I use a quadruple shot of chocolate. Regular readers are familiar with my MO by now: cocoa powder, microplaned baker's chocolate, microplaned milk chocolate, and (drum roll please) ground-up Cocoa Pebbles cereal. Bake up a batch to share with mom this Sunday...but save a dozen--or two--for yourself. Makes about 4 dozen.

Filling	8 ounces room-temperature cream cheese 1 cup ground-up sugar wafer cookies 1 tablespoon vanilla 3 tablespoons white sugar
Creamables	2 sticks butter 2 cups dark brown sugar 1/4 cup cocoa powder
Wet Ingredients	2 eggs 1 1/2 tablespoons vanilla 2 tablespoons milk
Dry Ingredients	3 1/2 cups roughly ground Cocoa Pebbles cereal 2 1/2 cups oatmeal 1 1/2 flour 1/4 cup cocoa powder 2 1/2 ounces milk chocolate, microplaned 1 ounce unsweetened chocolate, microplaned 1 teaspoon baking soda 1/2 teaspoon salt

1. Add the filling ingredients to a medium bowl and mix well. Set the mixture aside until step 7.
2. Preheat oven to 350º.
3. In your Kitchen Aid or a large mixing bowl, cream together the creamables.
4. In a small bowl, whisk together the wet ingredients and then add to the creamables. Mix together until smooth.
5. In another large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed. Slowly add the dry ingredients to the creamables and wet ingredients. Mix until evenly combined.
6. Shape dough into balls—about 2 tablespoons each.
7. Remove the filling mixture from the refrigerator and stuff each dough ball with 1/2 teaspoon of the mixture. Put the stuffed dough balls in the freezer for five minutes to firm up.
8. Place chilled dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
9. Bake at 350º for 10-12 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.

Comments

[Lorraine]

These cookies look amazingly delicious!! I'd recognize the wonderful hands of your hand model anywhere! They do enhance the appeal of the cookie.

[WF]

These cookies are AWESOME! Everybody must try them. Soooo good :)

[Jackie]

These sound fantastic, thank you!

[Oatmeal Cookie Guy]

Thanks, everyone. These are really good. And I say that as someone who isn't really a huge chocolate fan. These cookies won't stay around long. The stuffing process is easy once you get in a rhythm. The dough can get a little crumbly as time goes by because of all the chocolate. But don't worry...all the cookies turn out extremely moist, chocolaty, and brownie-like. You've really got to try them.

[JC]

OMG, these cookies are so delicious!! Thank you so much for "the list" I am going to try them all.
JC

[Oatmeal Cookie Guy]

Thanks, JC. I hope to start posting recipes and pics from earlier entries in the list.

[Oatmeal Cookie Guy]

Hey JC, I did a cookie from earlier in the list week: the Juliana Skiffle...AKA ginger and lime. I think I might do the dulce de leche next. Stay tuned.