March 17, 2011 § Leave a comment
From now on—for the rest of my life—whenever I say the word “oreo,” I am exclusively referring to the oreo as envisioned and interpreted into chocolate cookie and filling by Joanne Chang of Flour Bakery. Have one bite of the Flour Oreo and you will agree. That other … cookie … it’s a dime-a-dozen cookie. Flour’s oreo is a treat.
If there is one negative I have to nail onto Flour’s oreo, it’s that the chunk of dark chocolately heaven is too big. Is it possible? Slightly. That’s why I had the idea to make them smaller.
Last December I promised I would bring homemade oreos to a holiday party. The recipe – which is a slice-cookies-from-a-dough-log type of cookie – makes about 18 cookies. Definitely not enough for a holiday party. “Minis!” I thought. And why not add some peppermint flavoring for that added holiday pizzazz.
They were the hit of the party.
Well, Erin Go Bragh, it’s now St. Patrick’s Day. For St. Patty’s Day, you’ve got to do something green. Well, let’s add green food coloring to the oreo filling. And if the filling is going to be green, the eater of the cookie is expecting mint. Right?
Green Mint Oreos for St. Patrick’s Day. And minis, too.
Adjustments to Oreo cookie recipe ala Flour cookbook:
Dough log: After leaving dough to firm up for 1 hour, divide dough into 4 equal batches. Roll it into a 1-in. log on parchment paper, as opposed to the instructed 2.5-in log.
Mint: Add 1/2 tsp. peppermint extract. That’s enough! Seriously. All you need.
Green: Add 3-5 drops green food coloring. You can’t tell from the photo, but it’s a nice medium green.
The one thing that I would adjust next time … because the mixer really needs to beat in the food coloring, it makes the filling a bit softer than I’d like. I may decrease the addition of milk from 1 tbs to 1/2 tbs next time.