How to: Make Homemade Oreo Cookies

I’m a regular crossword puzzle do-er, and am always learning more about the vocab and nuances and well, stock answers, of the medium. There are a few standard clues that tend to come up over and over again, “Peter Fonda 1997 role” (ULEE), “Sewing case” (ETUI), and what’s probably the most occuring crossword fill of all time, ORE and its partner OREO. Look at all those vowels and the wonderful R.

So, of course, I get it, and then I’m craving Oreos for the next three days. (The only thing worse is DONUT.)   But I haven’t given in, since a box (errr…tray?) simply isn’t safe in my house. They’re super tasty, but are also 60% fat and full of trans fats and all kinds of sugar…and, most importantly, I won’t be able to control myself and I’ll eat the whole thing.

But these homemade “Oreos” from Joanna Chang’s famous Flour Bakery in Boston seem like an entirely different conversation all together. They’re certainly still full of fat and sugar, but when you make them yourself you’ll know where that fat and sugar comes from.

I won’t be able to stop eating these either, but they’ll be so much more worth it.

Homemade Oreos (Simply Sweeter)

How do you eat your Oreos? Twist off the top? Creme first? Dunk in milk? Weigh in in the comment section below.