Handel's Oreo Dough
Spread the all-purpose flour on a baking sheet and bake for 8 minutes, stirring once halfway through. Allow heat-treated flour to cool completely before proceeding with the rest of the recipe. In a medium-sized bowl, beat together the butter, white and brown sugars until light and fluffy, about 2 minutes.
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In a large bowl, combine sugar and butter. Beat with a hand mixer until creamy, about 2-3 minutes. Add in milk, vanilla, and salt. Blend until combined. Add flour and mix until combined. Fold in chopped Oreos. Store edible cookie dough in the refrigerator for up to 5 days. Freeze for up to a month.
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Add your flour to a microwave safe bowl. Microwave for 45 seconds to one minute. In a separate bowl, cream the butter and sugars until completely combined and fluffy. Add in the milk and vanilla, mixing well. Add the flour and salt. Mix until the dough forms. Fold in the chopped oreos, white chocolate chips and chopped cookies and cream bar.
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Preheat the oven to 350°F (175°C) and line cookie sheets with parchment paper. Set aside. Working with one disc of dough at at time, unwrap dough and transfer to a clean, lightly floured surface. Lightly sprinkle flour over the dough and use a rolling pin to roll the dough to about ⅛-1/16″ (0.2cm) thickness.
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Step Five: Mix in your dry ingredients until just combined. Pour in the chocolate chips, Oreo crumbs and larger crushed Oreos, and then mix. Step Six: Use a medium cookie scoop or a spoon to scoop out 1.5-2 tablespoons of dough and place on the baking sheet, 3-4 inches apart.
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If you're using raw flour, be sure to cook it per the directions below. If your flour is safe to eat raw, feel free to skip Step 1. Oreos - Use the whole cookie for this recipe. Chop the cookies into small pieces, about 1/4″ to 1/2″ in size. Butter - Butter adds the classic rich, buttery flavor to this cookie dough.
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Preheat oven to 375 degrees. Cover two cookie sheets with parchment paper. In a food processor (or stand mixer) combine flour, cocoa powder, baking soda, baking powder, salt, sugar, butter, and eggs. Blend until the dough comes together and everything is moistened. Take 1 teaspoon of dough at a time and roll into a ball.
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For the Wafers: Adjust oven rack to middle position and preheat to 350°F (180°C). On a cocoa-dusted surface, roll a portion of dough into a 7-inch square. Sprinkle both sides with cocoa and roll until 1/4 inch thick; generously dust with cocoa and continue rolling to 1/8 inch (see note).
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Making. As for making the edible Oreo cookie dough, it is really easy. You are going to need a large mixing bowl, a hand mixer/whisk, and a silicone spatula. If you do not have a spatula, anything blunt and similar in shape will work. It is for folding ingredients together later on so that the texture is not ruined.
Handel's Oreo Dough
The cookie dough is actually really simple to make. In the bowl of a stand mixer, cream the butter and sugar together. Then, add the egg, vanilla, and salt. And finally, add the cocoa powder and flour and mix until just combined. The dough should be stiff but should hold together when pressed.
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Directions. Cream together room-temperature butter, sugar, and vanilla extract until well combined. Add in milk, salt, and flour (half a cup at a time until smooth). Put 10 Oreos into a zipper.
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Prep Instructions. HEAT oven to 350°F. PLACE cookie dough rounds about 2 inches apart on ungreased cookie sheet. BAKE 14 to 16 minutes or until edges are set. COOL 5 minutes; remove from cookie sheet. NOTE: Centers will rise while baking and flatten when cooling. Tip: If baking from frozen dough, add 3 minutes to the bake time.
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How To Make Homemade Oreos Step 1: Make cookie dough. In a small bowl, sift together flour, cocoas, baking powder, and salt. Set aside. With an electric mixer, beat shortening and sugar until fluffy, about 1 minute. Add egg, milk, and vanilla. Beat until blended. Stir in flour mixture.
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Bake for 4 minutes, and then with a spatula stir the flour a bit. Then bake for another 4 minutes. Allow the flour to cool completely. In a medium bowl add your butter, granulated sugar, and brown sugar in a bowl. Use a hand mixer or stand mixer and whip until it is creamy for 2-3 minutes.
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Blend until it is super light and fluffy. Add in the vanilla, egg, and egg yolk. STEP 4: Add in the dry ingredients. Then, add in the Oreo crumbs, pieces, and chocolate chips. STEP 5: Chill the dough. It needs to be chilled, otherwise the cookies will spread a lot in the oven. STEP 6: Bake the cookies.
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Instructions. Make the cookies: Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed until combined and creamed, about 3 minutes.