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Nabisco Reduced-Fat Oreo Cookies

By Todd Wilbur


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There is no consensus on the origin of the name "Oreo." But one of the most interesting explanations I've heard is that the two o's from the word chocolate were placed on both sides of re from the word creme. This way the name seems to mimic the construction of the famed sandwich cookie.

That may or may not not be true, but I know this for sure: Nabisco introduced a reduced-fat version of its popular cookie in 1994. With only half the fat, it manages to taste just as good as the original version invented way back in 1912. We cut back on the fat for our clone here by re-creating the creme filling without any of the shortening you'd find in the original full-fat version. We do this with a special technique developed in the secret underground Top Secret Recipes test kitchen that allows you to create a delicious, fat-free filling in your microwave. If you want the cookies as dark as the original, include the optional brown paste food coloring in your recipe.

Nutrition Facts
Serving size–3 cookies
Total servings–18
Calories per serving–150
Fat per serving–3.5g

Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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Cookies
  • 1 18 1/4-ounce package reduced-fat devil's food cake mix
  • 1/4 cup shortening, melted
  • 1/2 cup all-purpose flour, measured then sifted
  • 1/4 cup egg substitute
  • 3 tablespoons brown paste food coloring (2 1-ounce containers)*
  • 3 tablespoons water
  • *Food coloring is an optional step to help re-create the color of the Oreo.
Filling
  • 1 cup granulated sugar
  • 1/4 cup hot water
  • 1/2 teaspoon vanilla extract
  • Pinch salt
  • 1 1/3 cups powdered sugar
  • Do This
    • Restaurant/Brand
      Nabisco
    • Instructions

      1. Combine the cookie ingredients in a large bowl. Add the water a bit at a time until the dough forms. (You may need as much as 1/4 cup of water to create a dough ball that is pliable and easy to roll but not sticky.) Cover and chill for 2 hours.

      2. Preheat oven to 350 degrees F.

      3. On a floured surface, roll out a portion of the dough to just under 1/16 inch thick. To cut, use a cutter or lid from a spice container with a 1 1/2-inch diameter (Schilling brand is good for this). Arrange the cut dough on a cookie sheet that is sprayed with a light coating of nonstick spray. Bake for 10 minutes. Remove the chocolate wafers from the oven and cool completely.

      4. As the wafers bake, make the filling by combining the granulated sugar, hot water, vanilla and salt in a medium bowl. Stir mixture for about 30 seconds to begin dissolving the sugar.

      5. Cover the bowl with plastic wrap and microwave on 50% power for 2 minutes. Remove the bowl from the microwave. Stir very gently to help dissolve the sugar crystals around the sides and bottom of the bowl. Cover bowl again and microwave at full power for 2 more minutes. Remove the bowl from the microwave, and poke holes in the plastic wrap to let the steam escape. Let the mixture cool for 15 minutes. Do not let the mixture stand for longer than this or sugar crystals may begin to form.

      6. After the mixture has cooled for 15 minutes, stir it very gently once again to dissolve any additional crystals that may have formed, then add the 1 1/3 cups of powdered sugar. Stir gently to incorporate the sugar, until mixture is smooth. Cover mixture again until it can be handled.

      7. When the cookies have cooled, roll a small portion (rounded 1/4 teaspoon) of the filling into a ball (just over 1/4 inch in diameter), and press it between two of the cookies. Repeat with the remaining cookies.

      Makes 54 sandwich cookies.

      Tidbits: If the dough for the wafers seems too sticky, you can work in as much as 1/4 cup of additional flour as you pat out and roll the dough. Use just enough flour to make the dough workable but not tough.

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