Oreo Cookies: a global icon of American baking that has conquered palates all over the world. Their history begins in 1912, when the Nabisco company launched this emblematic cookie made of two chocolate layers with a creamy filling in the center. In Latin America, although they are recognized as "Oreo" in most countries, there are variations and colloquial names for similar cookies, such as "Chocolate cookies with filling" in Mexico or "Cream cookies" in Argentina. This delicious combination is perfect to accompany a hot beverage and evokes nostalgia in many generations. Its origin is directly related to the American tradition of innovating with quick and practical desserts, which have later been locally adapted to tastes and preferences. The popularity of Oreos has led to multiple variants and presentations, but the classic recipe remains the favorite in homes and bakeries.
How to Make Oreo Cookies
Mix all the cookie dough ingredients until you can form a smooth ball of dough.
Let it rest for 20 minutes, lightly covered.
Form marble-sized balls of dough.
Place them 5 cm apart on a greased cookie sheet.
Flatten each one with the smooth bottom of a drinking glass, greased once and dipped in Nestlé Quick powder.
Bake at 200 degrees Celsius for 8 minutes.
Immediately remove the cookies from the baking sheet, place them on absorbent paper, and flatten each cookie with the back of a pancake spatula.
Let them cool for 20 minutes.
Fill with the cookie filling mixture:
Soften the gelatin in cold water.
Place it in a heat-resistant container inside a pot of hot water until the gelatin is clear.
Meanwhile, beat Crisco until fluffy, adding vanilla and sugar little by little.
Incorporate the gelatin mixture when it is completely cold, but not yet "set" or firm.
This is used to give stability to the filling, as well as proteins!
When cold, form 2.5 cm balls with the filling.
Place them between the two cooled cookie bases, pressing gently until the filling has reached the edge of the cookies and has a rounded shape like the originals.
