homemade oreos

The picture is really missing a tall glass of milk.

This recipe isn’t original or new, but it is a really good one for Sunday afternoons.

Or Tuesday mornings.

Or Thursday nights.

They also disappear quickly whenever I take them somewhere.

A few hints: Make the cookie dough about the size of a shooter marble.

The cookies will be crisp right after they bake, but they soften up after a day and become like oreo cakesters.

Don’t use canned frosting. It’s not half as yummy.

These keep well in the freezer and last longer (out of sight). They also taste really good right out of the freezer too; like a little ice cream sandwich.

Homemade Oreos

Cookies:

1 box Devil’s food Cake Mix

3/4 cup oil (I don’t use all the oil-probably 2/3 cup)

2 eggs

Mix well. Roll into balls. Place on greased baking sheets. Bake 350 for 8-10 minutes. Cool.

 

Filling:

1 (8 ounce) package cream cheese, softened

1/2 cup butter

1 tblsp vanilla

2 cups powdered sugar

Beat cream cheese and butter together with vanilla. Add powdered sugar and mix well.

Spread filling between cookies and sadwhich together.

Enjoy.

Work out harder the next day.