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Giant Oreo Sandwiches

This is my second (the first were my blueberry muffins) entry for the Betty Crocker’s Bakers Challenge: Gluten Free Recipe Contest. I know it’s a long shot that I will win the grand prize of $5000, but hey, ya gotta try!


This means that for the rest of the month I’ll be spitting out tons (hopefully) of recipes using Betty Crocker’s yellow cake mix, devil’s food cake, cookies, brownies, and bisquick. If you have any ideas for me please leave a comment below.


If you look to the bottom right of my page to the section called Recipe’s By Type I have added a new tag called “quick and easy” where you will be able to find all of my super easy Betty Crocker Recipes among others.


OK, so here’s what you’re really wanting… my Oreo recipe. It is unbelievable how much they taste like real Oreo’s!


Cookies:


1 Box Betty Crocker’s Gluten Free Devil’s Food Cake Mix


2 Eggs


1/2 C Earth Balance Butter, softened


Filling: (this is my fluffy frosting recipe, click link to see step-by-step pictures)


1 C agave nectar


2 egg whites


1/4 tsp. cream of tartar


1 tsp. vanilla


pinch of salt


1. Preheat the oven to 350 degrees.

2. In a large bowl, mix together the devil’s food cake mix, butter, and eggs. Then, beat on medium for 2 minutes.


3. Line a baking sheet with parchment paper and spray with gluten free cooking spray.

4. With greased hands, roll the dough in just smaller than golf ball sized balls (does that size make since… it does right?) and place on cookie sheet 2 inches apart. Then, slightly flatten with the palm of your hand. (You can certainly make them a bit smaller if you’d like, b/c they really are giant! If you make them a lot smaller you may need to reduce the baking time.)


5. Bake for 12-15 minutes, or until they feel firm to the touch. It’s OK if they’re a bit crispy, just not burned.


6. Cool completely.

7. In a saucepan, mix together the agave nectar and cream of tartar.


8. Bring to boil, stirring constantly.


9. Then, reduce heat to low and let simmer. Stir occasionally.

10. While that’s simmering, beat the egg whites and vanilla (some people prefer almond extract) until foamy.


11. Add a pinch of salt and continue beating until it forms hard peaks. This takes from 3 to 5 minutes.

12. Turn the speed to low on your mixer and pour in the agave mixture.


13. Beat on medium high until the frosting is glossy and well combined, 2 to 3 minutes.


14. Slather the filling between 2 cookies (about 2-3 Tbsp) and devour!!!! MMMM…. Oreos!


makes 6-7 Oreo cookies
 
this post is part of Slightly Indulgent Tuesdays


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Comments

  1. Best of luck on the challenge!! These look wonderful!

  2. You’ll do fantastic!

  3. Yum!! I haven’t had an Oreo in years. Your recipe looks delish!

    Thanks for linking up to Slightly Indulgent Tuesday!

    Hugs!
    Amy

  4. Wow! these were so good–we all really enjoyed them.

  5. Thanks, I’m so glad you liked them!!!

  6. It’s good that you love comments because I know the comments that will be commented in this post will definitely prove that they like it. Another home-made oreos but this one looks much more yummier and softer. Something like a brownie soft, soft. Anyway great post!

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Love, Cassidy