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Faux-reos

Faux-reos

Kathy

Kathy

Better than the real thing? You decide.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 30.3g
  • 10%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 329 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Combine all ingredients and mix well. Batter will be thick.
  3. Roll dough into balls the size of nickels. Place on greased cookie sheets about 2 inches apart. Bake for 8 to 10 minutes.
  4. When cookies are cool, frost the bottoms of half of the cookies with Faux-reo filling(see footnote) and stick bottom-to-bottom with another unfrosted cookie.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

DEADTOE
37

DEADTOE

11/11/2003

very close to the real thing only better since they have that "homemade" taste. i suggest keeping with kathy's instruction of nickel size or even smaller. if they are bigger, they don't spread out as nice and once you add the filling and another layer it becomes a little awkward to bite. also, the smaller they are the crisper they are. if you want them bigger maybe press them out a bit before putting them in the oven. i've made these for the last couple of years and everyone loves them, especially my oreo-freak dad!!

VJGUNKEL59
31

VJGUNKEL59

11/12/2007

I wouldn't call these a copy of oreos, but they are very good. The ease in which this mixes up, and the great taste and nice presentation makes this cookie a winner. (They look like they were time consuming to make but really weren't.) My kids are asking to make them for their AWANA's club cookie exchange. That's high praise. I mixed marshmallow fluff and creme cheese icing together for the filling as per another suggestion. The tops did slip from the bottoms a bit, probably due to the marshmallow fluff, but it tasted good. This looks like a cookie that can be experimented with different flavored cake mixes and canned frostings for versatility too. A keeper of a recipe. Thanks!

Julie Peterson
23

Julie Peterson

5/22/2007

I have made these about 5 times since I first found the recipe 2 years ago (I can't believe I haven't reviewed it until now!). I love them! Just make sure you take the author's word for it and make them tiny! :D They get unwieldly if you go bigger than that. DEEE-licious!

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