Oreo Cookie Strikes Again

Another Sunday - another batch of cookies - another recipe from Spencer Lawson here on SMALL KITCHEN SWEETS this batch was made by Miss Bee.

Oreo Style Cookies

1 cup vegetable shortening (we tried butter flavor this time)

1 cup brown sugar
1 cup white sugar
2/3 cup Black Cocoa Powder
1/2 cup hot water
2 tsp vanilla extract
3 eggs
2 tsp baking soda
1 tsp kosher salt
4 1/4 cups flour
Cookie crumbs/sprinkles/candy for decoration (optional)

Cream Cheese Frosting
2 sticks unsalted butter (slightly cold)
2 8oz packages cream cheese (slightly cold)
6 cups powdered Sugar
2 tsp vanilla extract
2 tsp kosher salt

Preheat oven to 350 degrees Fahrenheit.

Using a stand mixer fitted with a paddle attachment or a hand mixer, cream shortening and sugars together on medium-high speed for 5-7 minutes. The mixture will be light and fluffy and the sugar should be mostly dissolved. Add black cocoa powder and mix again to combine. Add hot water and extracts. Mix thoroughly.

Add eggs one at a time. Once mixed, add baking soda and salt. Mix thoroughly.

With the mixer off, add all of the flour. Pulse the mixer to incorporate. Then let the mixer run on medium-high speed for about 60-90 seconds to ensure the dough has fully come together. Turn mixer off.

Portion out large scoops of dough (2.5 - 3 oz). Place the balls of dough on a sheet tray and let them chill in the freezer for at least 10 minutes. You will bake them right out of the freezer which helps them stay fluffy and not spread out too much!

Bake for 12-14 minutes. (I usually rotate the pan halfway through baking.) The cookies will look slightly doughy, but don’t worry – they will continue to bake on the hot tray.
Cool for 10 minutes or until firm, then remove cookies to a cooling rack.

For extra flair, use a round cookie cutter to scoot each Oreo cookie into a perfect circle IMMEDIATELY after taking them out of the oven.

*Cream Cheese Frosting - we cheated and used store bought
In the bowl of an electric mixer, fitted with the paddle attachment, add butter and cream cheese. Mix together for about 5 minutes, until light and fluffy.
Add half of the powdered sugar (about 350 g) and mix for 1 minute. Scrape down the sides.
Add remaining powdered sugar, salt, and vanilla extract. Mix for 1 minute.
Switch to the whisk attachment and whip the frosting for 3-4 minutes.
Place bowl of frosting into the fridge for about 20 minutes (it will be quite runny and you need to do this step in order to pipe it on to the cookies)

Transfer frosting to a piping bag fitted with a large round tip. Pipe frosting on to cookie in either a round or zig zag pattern.
Sprinkle cookie crumbs, sprinkles, or other candy on to the top.