I’ve worked really hard all year to start making everything from scratch whether it be laundry detergent to brownies. I’m trying to make small tweaks to my diet that will make a big difference in the long run. This past weekend, I was craving something sweet. Oreos and milk were two things that I couldn’t get out of my mind. So guess what I did? I found a recipe and made my own!
To make things even sweeter, I drank my oreo cookies with Silk Cashew Milk. This milk has only 60 calories per serving in Original; 25% fewer calories than skim milk. Not only was I getting to eat healthier Oreo cookies but I got to drink milk that didn’t have all the calories.
Homemade Oreo Cookies
- 1 1/4 cups butter, at room temperature
- 2 cups powdered sugar
- 1 cup dark cocoa powder
- 1/2 tsp. salt
- 1 tsp. vanilla
- 1 1/2 to 1 3/4 cups flour
- 4 cups powdered sugar
- 1/2 cup butter, melted and cooled
- 1 T. vanilla extract
- In a stand mixer, with a cookie paddle attached, cream the butter and sugar together on medium speed until the mixture is light and fluffy, about 2 minutes.
- Add the cocoa powder, salt, and vanilla and mix until incorporated.
- Add half of the flour and mix.
- Add the remaining flour. You want the dough to be a bit dry.
- Divide the dough into 3 balls and pat them together to form a disk.
- Cover the disks in plastic wrap and refrigerate for about 15 minutes.
- Let the dough rest at room temperature for 15 minutes.
- Preheat your oven to 350 degrees.
- Remove plastic from one disk and roll your dough out on a lightly floured surface.
- Roll the dough thin.
- Use a 2 inch circle cutter to cut out the cookies. (A shot glass also works – no joke!)
- Place on a cookie sheet and bake for 7 minutes.
- While the dough is chilling, mix up the cream filling.
- Using a stand mixer with a cookie paddle attachment, mix the powdered sugar, melted butter, and vanilla extract together.
- If needed, Add 1 teaspoon of water at a time until the mixture resembles a thick dough that is about the constancy of play dough.
- Let the filling chill in the fridge while the cookies are baking.
- Remove the filling from the plastic wrap.
- Let the filling rest at room temperature or put it in the microwave for about 30 seconds to soften.
- Now fill the cookies with as much cream filling as you want!
This looks like a lot of directions, but it didn’t take any time to make these cookies. I enjoyed my cookies with Silk Cashew Milk to satisfy my sweet tooth. The Silk Cashew Milk was the perfect compliment to my chocolate cookies. If you’re not familiar with Silk Milk, it’s time to check it out. Some things that I love about Silk milk is that it’s Lactose-free, Dairy-free, Cholesterol-free, has No high-fructose corn syrup, No artificial colors, flavors or preservatives. Do I need to go on? Made with the special creaminess of cashews, NEW Silk Cashewmilk brings an irresistibly creamy taste that is perfect over cereal, in recipes or straight from the carton. When drinking their flavors like the cashew, you don’t even realize you’re drinking milk!
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This conversation is sponsored by Silk. The opinions and text are all mine.