Disclaimer: These Cookies are NOT from Scratch! But, they are really really good! When my husband sits down to eat store-bought oreos with a tall glass of milk, he usually manages to eat 12 or 13 before he stops himself (or I stop him…). He came home between jobs today, saw what I was making for a family reunion we have this weekend and declared “Those are MINE! They are all for ME!” However, after filling himself up with just one, he reluctantly agreed to share them with his family. These “oreos” are huge and filling.
Oreo Cookies to Die for (from a family friend)
- 2 pkgs devil’s food cake mix (I did warn you…)
- 2/3 cup of oil
- 4 eggs
Combine all the ingredients with a wooden spoon (I tried to use a whisk at first, but the batter was so thick it was impossible). Roll into 1-inch balls and place on a baking sheet. Leave lots of space between the balls because they flatten and spread out quite a bit. Bake for 10 min at 350. Cool on wire racks.
- 1 oz pkg cream cheese (or neufchatel cheese, which is cheaper and has less fat)
- 1/4 cup butter or margarine
- 3 1/2 cups of confectioner’s sugar
- 1 tsp vanilla
Cream together in a medium bowl. Spread a thick layer of icing on one cookie and top it with another cookie, making a sandwich. I like these best frozen, like ice-cream sandwiches. (makes 24 cookies)
I thought, as I was assembling these cookies, that it would be very easy to make them with mint or peppermint extract instead of the vanilla for Christmas, or pumpkin flavouring (as my husband suggested) for Hallowe’en. You could also easily substitute a white cake for the chocolate.
Yesterday, I gleefully pulled Harry Potter #2 AND #5 off the shelf at my local library. I was so excited to find these two books available. Don’t worry that #1, 3 or 4 weren’t available. I have read the series so many times now it doesn’t matter which book I jump into (it probably wouldn’t matter which chapter either…) How many times is it okay to read the same book? Your favourite book? Seven?
Anyways, the whole situation got me thinking about my cooking philosophy. I often scour cookbooks in search of new recipes to try and new things to make. When I find something that the husband and I love, I tend to file the recipe away the same as I do for the mediocre ones I come across. To me, food isn’t like books. I really struggle to re-make things! I think it’s a disease, really.
I made the BEST ranger cookies ever a few days ago. I need to remember to treat this recipe like one of my favourite books. I need to make it again. These cookies were gooey in the middle and crispy around the edges. The brown sugar and butter gave them a caramel flavour. And, unlike the last Ranger Cookie recipe I failed with, they were FLAT! Maybe you don’t like your cookies flat, but that’s how mum’s always were and that’s how I think they should be. (If you don’t want flat cookie – the horror – refrigerate your batter between uses and avoid putting your batter on hot cookie sheets.)
Ranger Cookies (Makes 4 dozen… don’t worry, they are THAT good. You’ll eat them all)
- ¾ cup butter
- ¾ cup sugar
- ¾ cup brown sugar
- 2 small eggs
- 2 tsp vanilla
- 1 ½ cup flour
- ¾ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 1 ½ cups rolled oats
- 1 cup raisins
- ½ cup shredded coconut
- ½ chopped walnuts
*Instead of the raisins, coconut and nuts, feel free to put in whatever you like.
Cream the butter. Add the sugars and cream. Add the eggs and vanilla. Mix. Stir in the flour, baking powder, baking soda and salt. Combine. Stir in the remaining ingredients. Drop batter onto ungreased baking sheets. Cook for 8-10 minutes at 375F. Let sit for 1 minute, then remove them to cooling racks.
I took my out of the oven when the middles were still uncooked. They firmed up on the cooling racks.