I’m all but certain that the moment you opened your lunch box as a kid and found a couple of Oreos carefully wrapped and tucked inside by Mom, meant that it was the best day like, E.V.E.R. Or maybe that was just me. But Oreos are the one cookie, besides chocolate chip cookies, that define a childhood. Or at least mine. I’m not alone in this one am I?
My method of devourment? Well that depends on the Oreo. Obvi. If it’s Double Stuff – I take two, remove one side of the cookie from each and smash them together in true fat kid fashion to make a QUADRUPLE stuff. Hark, angels singing!
But if it’s a standard filled Oreo – my favorite is to go Chip and Dip style with an Oreo into a jar of Peanut butter and scoop out as much PB as the Oreo could handle before crumbling to dust. Yes, I did follow Lindsay Lohan down the dark path after she enlightened me on this Oreo Devourment method with her Parent Trap rehash back in what…’99?? Oh Lindsay…how far you’ve fallen.
FOOD BLOG COOKIE SWAP:
But that’s neither here nor there. With the Food Blogger Cookie Swap in full swing I had to spread my childhood love of this sammich cookie and bake up 3 dozen cookies all for a great cause – Cookies for Kids’ Cancer. There are hundreds of food bloggers, companies and generous people baking it up all for a good cause. This week is also COOKIE WEEK, where the usual suspects (Comfortably Domestic, Bakeaholic Mama, Inside Nana Bread’s Head, Decadent Philistines, Tenaciously Yours and all the rest) and I are cooking up additional treats to help raise even more funds. That’s how we roll…cookies that is.
I sent three dozen of these beauties to Stacy of Treats for Tatas, Renee of Retro Grannie Cooks, and a local lass, Ms. Nicole of Le Petite Baker! In return I received (and totally didn’t photograph because I was unhinging my jaw like a snake to devour all of the cookies as soon as I recieved them…classy) wonderfully fantastic cookies from Anne Nelson of Have a Cookie, Erin Heflin of Whip it Good, and Caramel Chocolate Cookies from Amy of Cake Star. Heaven, all of them.
Since the Oreos are more wafer like cookies, they were in definite need of rolling and lots of room to do it. A few weeks ago when Thanksgiving was in full swing and I was honing my pie making skillz, I shared with you my favorite way to roll out my pie crusts – using a SilPat and then inverting it over a pie plate and peeling the SilPat away so the pie crust falls so effortlessly into the pie tin. A baking sheet size SilPat was good – but I needed bigger. The ROUL’Pat is where it’s at.
The Large Size Roul’Pat is a whopping 23″ by 31″ – big enough to cover your whole counter with a non-skid backing that will ensure you can roll your crusts and cookies instead of chasing them all over the counter tops. And since it’s a non-stick silicone mat, you don’t have to worry about covering your kitchen, your hair and your floors in copious amounts of flour dust. Everything rolls with minimal flour and releases like a dream.
*GIVEAWAY IS NOW CLOSED*
WINNER IS: LEAH!!
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The classic cookie, done at home.
Prep Time: 15 Minutes + 20 Minutes Rest Time
Cook Time: 12 Minutes
Total Time: 1 Hour
½ cup Butter, room temperature
½ cup Sugar
1 cup + 2 Tbsp Cocoa Powder
1/2 cup + 2 Tbsp Flour
½ cup Butter, room temperature
1 2/3 cup Powdered Sugar
½ tsp Vanilla Extract
½ tsp Peppermint Extract
Pinch of Salt
1-2 tsp Milk
Green Food coloring
In stand mixer, beat together butter and sugar until creamy. Add in egg and beat until incorporated. Scrape down sides of bowl. With mixer set to low, slowly add in cocoa powder and flour. Mix until thoroughly incorporated and mix is even. Split dough into two and wrap each ball of dough in plastic wrap. Flatten dough into disk and fridge and cool for at least 20 minutes.
Preheat oven to 350 degrees. On a floured surface, roll out dough one disk at a time – to 1/8” thickness. Using a 1 ½” circle cookie cutter, cut out cookies and place on a parchment lined baking sheet. Reroll dough if necessary to use all dough. Bake for 12 minutes. Let cookies remain on baking sheet for a couple of minutes and then remove to finish cooling on wire rack.
In stand mixer, beat together butter, vanilla and peppermint extract. Add in salt. With mixer set to low, add in powdered sugar. Add in one teaspoon of milk and slightly thin frosting. Mix in green food color. Spread frosting onto cookie and sandwich together. Enjoy!
Inspired by Martha Stewart Wafer Cookies
*Fine Print* I was given a Roul’Pat to try out and review by SilPat. All opinions are my own. I have a small SilPat and use the daylights out of it. This work-station Roul’Pat is amazing! Really, really. The giveaway will end 12/19/12. *giveaway is for US residents only. Sorry international friends* Winner will be chosen randomly and will have 48 hours to respond or forfeit prize and another winner wil be chosen. Over and out.