Homemade Oreos

I was going through some college papers as I was packing up some items and found a list of recipes from the college days. I thought I would include some of them here on the blog. Since I haven't posted on it in a very long time (over two years, YIKES!).

Homemade Oreo Cookies

Ingredients:

2 Devil's food cake mixes

1-1/2 cup shortening

4 eggs

1 tsp vanilla

Icing: 8 oz cream cheese

1 stick of butter

2 C powdered sugar

1 tsp vanilla

Directions: 

Mix cake mixes, shortening, eggs, and vanilla together. Roll into balls and smash with a cup. Bake for 10 minutes at 350 degrees. Mix together the icing. Place in the center of two cooled cookies and enjoy. 

Variations: You could use different cake mixes if you didn't want chocolate oreos. Also, adding mint to the icing and some green food coloring to dye it green. Also, you could substitute butter for the shortening.

 

Notes:  I haven't actually made this for a while, but I should. 

 

Servings: 24 cookies

Estimated Cost: $6.00

 

Source: College recipe from a friend

Nutrition Facts per serving: 230 cal., 20.7 g total fat (8.6 g sat. fat), 66mg sodium, 10.3 carbo., 1.7 g pro. Daily Values: 6% vit. A, 0% vit. C, 1% calcium, 1% iron

Ranger Cookies

Start to Finish: 35 minutes

Ingredients:
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1 teaspoon vanilla
1-1/4 cups all-purpose flour
1 cup quick-cooking rolled oats
1 cup coconut
1 cup raisins, dried cherries, dried cranberries, or mixed dried fruit bits

Directions:
1) Preheat oven to 375 degrees F. In a large mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir i9n any remaining flour. Stir in rolled oats, coconut, and raisins.
2) Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are light brown and centers are set. Cool on cookie sheet 1 minute. Transfer to a wire rack and let cool.

Servings: 48 cookies

Notes: We make cookies with Katie often and while looking for something besides sugar cookies we came across this recipe and had all of the ingredients. Of course we used dried cranberries since they are so good. Everyone loved the cookies and we will definitely make these again. Yummy! The cookbook says that "these energy packed cookies are ideal for a late-afternoon snack. Take them on long hikes and car trips to keep the munchies at bay." Sounds good to me!

Variations: Big Ranger Cookies- Prepare as above, except use a 1/3-cup measure or scoop to drop mounds of dough 2 inches apart on an ungreased cookie sheet. Press into 3-inch circles. Bake in a 375 degree F oven for 10-12 minutes or until edges are light brown and centers are set. Cool on cookie sheet for a minute and then transfer to wore rack to cool. Makes about ten cookies.

Estimated Price: $6.00

Cookbook: Better Homes and Gardens New Cookbook
Nutrition Facts per serving: 355 cal., 15 g total fat (9 g sat. fat), 47 mg chol., 162 mg sodium, 53 g carbo., 3 g fiber, 5 g pro. Daily Values: 6% vit. A, 1% vit. C, 3% calcium, 9% iron