Last night for dessert I made Homemade Oreo Cookies which I heard about from Cupcake Project. I used my 1 tbsp scoop and made 36 cookies. The cookies were fantastic and tasted like Oreos which had already been dipped in milk. They were soft instead of crunchy, but I prefer my cookies that way.
1 1/4 C all-purpose flour
1/2 C unsweetened cocoa
1 t baking soda
1/4 t baking powder
1/4 t salt
1 C sugar
1/2 C plus 2 T butter, room temperature
1 large egg
Cream together butter and sugar until fluffy. In a separate bowl, mix the flour, cocoa, baking soda and powder, and salt. Add egg to sugar mixture. Slowly add flour mixture. Continue mixing until dough comes together in a mass. Using cookie scoop rounded scoops of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 8 minutes at 375 F. Set on a rack to cool.
Filling
1/4 cup room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted powdered sugar
2 teaspoons vanilla bean paste
Place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy. To make a cookie, pipe teaspoon-sized blobs of cream into the center of a cookie using a pastry bag with a 1/2 inch round tip. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.