Saturday, February 9, 2013
Oreo's with Sophistication
Hiding away from slushy banks of snow...and I couldn't be happier. Normally, I develop cabin fever. I feel like there's something I should do outside, that I need to experience fresh air. But this Friday, I holed myself up with three good friends and made a day of reading, napping and of course, baking cookies.
Who knew the weather would have such a big impact on my baking? I added ingredients in a wave of chocolate craving inspiration. One by one they snowballed into the mixer (and yes, I finally have one of them too, but more about that in another post) forming a mound of cookie dough magic.
Cookies baked, I realize the flavor needed a little tartness to round it out. What about greek yogurt? FROZEN GREEK YOGURT. Voila. The Oreo matured into a much more engaging (gluten free) dessert.
1/2 cup butter
1/2 cup shortening
1 1/2 cups sugar
1/2 cup light brown sugar
1 tsp vanilla
1/2 cup dark cocoa powder
1 cup gluten free flour
1 tsp baking soda
1 tsp xanthum gum
1 tsp kosher salt (or more, see instructions)
1/2 cup chocolate chips
1/2 cup white chocolate chips
3/4 cup coconut flakes
1 container Plain or Vanilla Greek Yogurt (Fage brand I find is best)
1. Preheat the oven to 350 F.
2. In the bowl of an electric mixer, add softened butter, shortening and sugars and mix on medium setting until creamed.
3. On low speed, add eggs one at a time followed by the teaspoon of vanilla.
4. In a separate bowl, whisk the dry ingredients together. (I added extra salt to balance out the sweetness, about 4 teaspoons).
5. Slowly pour dry ingredients into the slowly churning butter. And beat until well combined.
6. Add chocolate, white chocolate and coconut.
7. Drop tablespoon servings onto an ungreased cookies sheet or parchment paper and bake for 10-13 minutes.
8. Let cool and devour!
9. When cookies are fully cooled (I prepared them two hours later), spread a hefty dollop of plain or vanilla greek yogurt on the bottom face of a cookie.
10. Close the sandwich with a second cookie and freeze for 20 minutes.