Hi Bold Bakers, in front of me I have America's most favorite cookies,
and this week I'm going to show you how to make a homemade version of each one.
So the first cookie we're going to start out with is the classic Oreo.
And I don't think they’ve ever improved on the Oreo since it came out in 1912.
It's been around a long time.
So into a food processor, you can also do this by hand
but for best results, I would say use a food processor.
We're going to add in our flour, our white sugar,
baking powder,
baking soda,
salt.
Our last dry ingredient I want to talk about is our cocoa powder.
Now, for this recipe, we're not using regular cocoa powder.
I want you to use Dutch process or black cocoa powder.
We need something really rich and dark.
Oreos have a very unique flavor, and that comes from a rich, dark cocoa powder.
I’m gonna give those a little bit of a mixy mix.
Into this, we are going to add in our cold butter.
Now, this is the reason that we're doing
it in the food processor is because the butter has to be cold
and the food processor will just like
whip it up really fast and get it into really small bits.
So put on your hat
and we're just going to blitz this up for a few seconds until it resembles
fine breadcrumbs and you get like little lumps of butter everywhere.
There you go, super fine and a few lumps of butter.
You don't want to go too far or the butter will start to get soft
and it will start to cream together.
And we don't wants that.
Into this we're going to crack our egg
and again, we're just going to blitz it up until it comes together
and forms a dough.
Now I have my baking pan here ready to go and I have a tablespoon scoop
and all we want to do is do one level tablespoon scoop of dough,
give it a bit of a smush on the tray and keep on scooping.
The beauty of this dough is that it
doesn't have to go into the fridge before you can use it.
It's actually ready to go.
So this dough will yield you around 40 to 48 cookies, something like that.
So once you sandwich them together you’ll get around 20 to 24 finished Oreos.
So this does make lots of cookies but I'm just going to bake off two trays today
just to show you.
Okay, lovely. These are looking good.
We don't have to wait. Let's get them into the oven.
So you want to bake these cookies, fan assist, which means convection
because we want to put multiple trays in at the one time, at 325
degrees Fahrenheit and bake them for around 8 to 10 minutes or so.
They don't take that long.
While our Oreos are baking, We're going to take this time
to make our buttercream frosting that goes in the middle of these lovely cookies.
So here I have my stand mixer. Into this I'm going to add
in my room temperature butter, which is nice and soft.
We're going to cream that on high speed
just for a few minutes until it gets nice and light and fluffy.
At this point, we can start to add in our powdered sugar
slowly, a spoonful at a time.
This will take a few minutes,
but it makes our frosting lovely and light and fluffy.
Once all your sugar is in there, add a little bit of a vanilla extract for flavor
and then we're also going to loosen or lighten up our frosting
with a little splash of milk in there.
Now what I'm going to do is let this beat on high
for a few minutes until it gets just really lovely and light.
That's it.
As you can see, this is a lovely fluffy frosting.
This is perfect. And our timer just went off.
So let's go check on our Oreos.
Our Oreos smell amazing.
But while they're still hot out of the oven, we're going to a quick pan bang.
And what that does is give us lovely crinkles on top.
I'm super happy with those. Gosh, they smell amazing.
So our cookies have cooled, I’ve got my buttercream
frosting in my piping bag with a round nozzle.
We're going to flip a cookie over,
do a smoodge,
a smidge, a smudge of frosting, sandwich
and you have a gorgeous homemade Oreo.
So fun fact about the name Oreo.
Nabisco never really explained where it came from.
A lot of people think that the O’s on
the end are actually the cookies, so O's, and then the RE in
the middle is actually for the cream, C r e a m in the middle.
So it actually makes a lot of sense.
So I think it's a pretty cool name.
I think it's well fitting, so sounds good to me.
These look fantastic and they smell amazing.
But at the end of the video we're going to compare them
to the real thing and see how they stack up.
For right now,
we're going to move on to our next cookie, which is a homemade Nilla wafer.
So this is a really simple cookie done by the creaming method.
It's a little bit cakey, but ends up being crisp at the end.
So into our stand mixer here, you can also do this
using an electric hand mixer or you can do it by hand with a lot of elbow grease.
We have room temperature butter, which is very important.
We want it to be nice and soft.
You're going to cream this on a high speed for around 2 minutes
or so, until it’s nice and light and fluffy.
So a Nilla wafer, originally known as a vanilla wafer, was created
in 1898 by Nabisco, which is so crazy.
And it wasn't until the fourties that Nabisco had a really smart idea
to put a recipe for banana pudding on the box of the Nilla Wafers,
and that's how they became this classic cookie to make a banana pudding with.
I have a recipe on my website how you can make it completely from scratch.
For those of you who have never had banana pudding before.
It's absolutely delicious, it's rich, it's creamy and has these lovely
Nilla wafers in the middle.
It is a classic American dessert.
So once your butter is really lovely
and creamed like this, I’m going to add in my powdered sugar and just like before,
we're going to cream this on high until it's lovely and light and fluffy.
So this is the texture that you want your butter and sugar.
It needs to be really light and fluffy
just like this before we add in our other ingredients.
Back on high speed, we're going to add in our egg.
Let that cream in before we slowly start to add in our egg whites.
A little bit at a time until it all comes together.
After the egg whites, add in your vanilla extract.
Lastly, we're going to add our dry ingredients, which is our plain flour,
all purpose flour and our salt.
And just let that dough come together.
At the end your batter should look like this.
Really creamy and thick and well combined.
So I have transferred my wafers into a piping bag with a round nozzle.
This is like a1a just any kind of medium sized round nozzle.
You really want to do this with a piping bag and nozzle.
You can't really do it by hand, otherwise they'll be all weird shaped.
It just keeps them uniform.
I’ve got two baking trays here and I'm going to pipe on, just straight down,
almost something that resembles a Hershey's Kiss.
We're just piping straight down, pulling up,
piping straight down, pulling up, piping straight down, pulling up.
Okeydokey, these are all done.
I'm going to bake off two trays right now, but the batter does make a lot more.
Let's get these little guys into the oven.
Bake your Nilla Wafers off at 325 degrees Fahrenheit, 170 degrees Celsius fan
assist for roughly around 10 to 12 minutes
until they're golden brown around the edges.
Tada!
Look at these.
They look gorgeous.
They're lovely and round, they're crisp.
Once they cool they'll get even crisper.
They smell just like a Nilla Wafer, which is vanilla.
We're going to set these over to the side and we're going to
move on to our next cookie, which is a Chips Ahoy.
An absolute classic.
So Chips Ahoy is a classic American chocolate chip cookie
created quite later than the others, in 1963 by Nabisco.
So I have all my ingredients here.
The first thing I'm going to do is into my all purpose flour i’m
going to add in my salt and my baking soda.
Some of my most favorite chocolate chip cookies are just baking soda
and no baking powder because it gives you that crinkle on top.
Okay, I've got my stand mixer here.
Now I'm going to add in my room temperature butter,
and then we're going to add in our brown sugar.
I like to use dark brown sugar for that extra flavor.
It gives it kind of almost caramel tones.
And then our granulated sugar.
Now we're just going to cream these up together
on high speed until they're nice and fluffy.
So this has been creaming for two or 3 minutes. It looks really good.
Nice and fluffy.
I’m going to add in my vanilla extract
and I'm going to slow it down here.
Then I'm going to turn it off
and add in my flour.
Turn back on the machine on like medium low.
Be careful, not too high.
And then just let that combine in there.
Next, we're going to add in our water.
This gives you kind of like a gooey cookie, but also makes it crisp.
And then we're going to add lastly, our chocolate chips.
So I just want to point out that I do have somewhat of a controversial
baking TikTok out there where I say do not use chocolate chips in cookies.
However, this is an iconic, classic cookie and I’m
going to do it the way that Chips Ahoy did it.
So I'm using chocolate chips for this one.
So my trays are ready, they're lined.
I have my cookie scoop and just like the Oreos, a level tablespoon.
We're going to flatten it out a little bit,
get these guys kind of roundy just like that, like a little cookie.
Onto the tray.
So the selling point of this cookie was Nabisco said that with every bite
of the cookie, you're guaranteed to get chocolate chips in every single bite.
I think it's true.
I do think when you get,
you know, a store bought Chips Ahoy cookie, you do get one in every bite.
Let's just see if you get one in every bite of my cookies.
Okay.
These little guys are lovely.
Let's get them into the oven.
So baking, same temperature as before, 325 degrees
Fahrenheit, 170 degrees Celsius on fan assist.
And you're going to bake these cookies for around 10 to 12 minutes.
Oh, look at these guys.
These look incredible.
And I have to say, there's a lot of chocolate chip chunkidge
going on in there.
Okay. So hang tight, because now is the moment of truth.
I'm going to get our homemade cookies
and I'm going to get our store bought cookies,
and we're going to see how they stack up against each other.
I brought in Kevin to do a taste test with me
because I thought it wasn't fair if I just do it by myself.
Gem, it looks like you brought the cookie aisle home. Isn't that crazy?
I always love these.
They have a brownie vibe to them.
Yeah. Buttercream is amazing.
The original Oreos?
The buttercream is store bought buttercream.
They’re crispy.
I love that Oreo flavor, so much so that it inspired me to make these.
Yeah.
So a classic, but I can get down with the homemade from scratch version.
Also yours is about two and a half times bigger
so we're talking about bigger is better, right?
Nilla Wafers look the most closest to the original don't they?
Yours are ovely.
Nice and sweet. Crunchy.
They look the exact same.
They really are the exact same.
Storebought are a little bit drier.
But mine are flour, eggs, sugar.
These are...look at all that.
I'm going to have another oreo.
You have to save room for these guys.
Chips Ahoy.
Good crunchy chocolate chip cookie.
I like your chocolate chip to cookie ratio here.
I hadn't had Chips Ahoy in a long time, but that's exactly what I thought
they would be, is pretty dry. Yeah.
Never been a chips of hoy fan, but I like yours better.
Like they're just they're a good crisp chocolate chip cookie.
Which is your favorite?
Always the Oreo.
I think like, again they may not be exactly the crisp Oreo
you have, but these are a really good cookie.
If you haven't seen it yet, make sure to check out Gemma's
homemade versions of your favorite store bought crackers as well.
Yeah. Cheez-Its, Ritz, Wheat Thins.
Also, I've got loads
more videos of my favorite store bought homemade versions of store bought.
And let us know what store bought brands you want to see us make homemade as well.
Okay. Thank you. I'll see you soon.
See you next week.