Cookies & Snack Copycat recipes

[Shawn]

Cookie:

1 18.25-ounce pkg. Betty Crocker chocolate fudge cake mix
3 tablespoons shortening, melted
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
2 tablespoons brown paste food coloring (optional)*

Filling:

3-1/2 cups powdered sugar
1/2 tbl. sugar
1/2 tsp. vanilla extract
1/2 cup shortening
3 tb. hot water

Preheat oven to 350 degrees.

Combine the cookie ingredients in a large bowl. Add the water a little bit at a time until the dough forms. Cover and chill for 2 hours. On a lightly floured surface roll out a portion of the dough to just under one 16th of an inch thick. To cut, use a lid from a spice container with a 1 1/2-inch diameter (Schilling brand is good). Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating of non-stick spray. Bake for 10 minutes. Remove wafers from the oven and cool completely.

As the cookies cool, combine the filling with a mixer. When the cookies have cooled, roll a small portion (heaping 1/4 teaspoon) of the filling into a ball (just over 1/4-inch in diameter), and press it between two of the cookies. Repeat with the remaining cookies.

NOTE: Use twice the filling for a double stuffed oreo.

*This is an optional step to help recreate the color of the original cookie. If you do not use the paste food coloring be sure to change the amount of water added to the wafer cookies from 3 tablespoons to 1/4 cup. The food coloring gives the cookies the dark brown, almost black color. The coloring can be found with cake decorating supplies at art supply and craft stores.

Tidbits
If the dough seems too tacky, you can work in as much as 1/4 cup of flour as you pat out and roll the dough. Use just enough flour to make the dough workable, but not tough.

[Lissa]

I found this recipe at recipegoldmine.com and I thought I'd share. My fiance LOVES these cookies!

P.F.'s Sausalito Cookies

1 lb butter, softened
2 eggs
2 tsp vanilla
1 1/2 c sugar
1 tsp baking powder
1 1/2 c brown sugar
1 1/2 tsp baking soda
1 tsp salt
5 c flour
12 oz semi-sweet chocolate chips or chunks
3 c roughly chopped macadamia nuts

Preheat oven to 375*F. Grease two cookie sheets. Cream the wet ingredients. Sift the dry ingredients and mix well with the wet ingredients. Fold in the chips/chunks and nuts. Shape into 1-inch balls and place 2-inches apart on cookie sheets. Bake for 10 minutes.

[rosmith]

[4moms]

Hi!

Was just cruising around on different threads,seen the copy cat recipes,thi=ought I'd check it out!Wow!I seen this thread about the pepperidge farm sausalito cookies,and thought hey I love those cookies,so just had to write down the recipe,thanks for posting it,sounds so good,they can tend to be on the expensive side at the stores!I will try the recipe!Oh shoot,just thought of it my 7 year ol daughter ate the bag of choc. chips the other day,you see she 's a choc-o-aolic- like her mom,& we were having a choc. fit???!!! and there was no choc. in the house just the choc.chips, so we downed the whole bag!Have to go buy more at store next week!I do have 1 question though,can you use margarine or does it have to be butter!

4moms

[theirmom]

Little Debbie Oatmeal Crème Pies

Archived at : http://www.cdkitchen.com
Cookies:
1 cup margarine
3/4 cup dark brown sugar
1/2 cup sugar
1 tablespoon molasses
1 teaspoon vanilla
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cinnamon
1 1/2 cups 1-minute Quaker Oats

Crème Filling:
2 teaspoons very hot water
1/4 teaspoon salt
2 cups marshmallow crème (1 7-ounce jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla

1. Preheat oven to 350 degrees.

2. In a large bowl, cream together margarine, sugars, molasses, vanilla and
eggs.

3. In a separate bowl combine the flour, salt, baking soda and cinnamon.

4. Combine the dry ingredients with the wet ingredients. Mix in the oats.

5. Drop dough by tablespoonfuls onto an ungreased baking sheet. Bake for
10-12 minutes, or until cookies are just starting to darken around the
edges. They will still appear moist in the center. Be careful not to
overcook -- when cooled, the cookies should be soft and chewy.

6. While the cookies bake, prepare the filling. Use a small bowl to dissolve
the salt in 2 teaspoons of very hot water. Set this solution aside to cool.

7. Combine the marshmallow crème, shortening, powdered sugar, and vanilla in
a medium bowl and mix well with an electric mixer on high speed until
fluffy. Add the cooled salt solution to the filling mixture and combine with
the mixer.

8. Assemble each crème pie by spreading the filling over one side of a
cookie (the flat side) and press another cookie on top, making a sandwich.
Repeat for the remaining cookies and filling.

Makes 2 dozen crème pies.

[Stacy]

My mouth is watering. I am definitely copying this recipe. I love those. Thanks for sharing.

[ajrsmom]

I LOVE these too!! I cant start eating them because I cant stop at just one...or two ....or.......

[theirmom]

You are so welcome, my son just loves them so we decided to try and find a recipe. He likes these even better than the store bought ones.

[bar_bar]

thanks for the receipes I loved these cookies. and so does the gbabies.

[bar_bar]

-NEIMAN-MARCUS COOKIES


1 cup butter

2 cups flour

1 tsp. baking soda

1 cup sugar

2 1/2 cups blended oatmeal

12oz. bag chocolate chips

1 cup brown sugar

1/2 tsp. salt

1/2 of an 8oz. Hershey bar

2 eggs

1 tsp. baking powder

1 tsp. vanilla

1 1/2 cups chopped nuts (your choice)


Blend oatmeal in blender to a fine powder

Cream the butter & both sugars

Add eggs & vanilla; stir

Mix together with flour, oatmeal, salt, baking powder, and baking soda

Add chocolate chips, Hershey Bar, & nuts

Roll into balls and place two inches apart on a cookie sheet

Bake for 10 minutes @ 375*

Makes approximately 56 cookies