Tuesday, March 6, 2012

Happy 100th Birthday Oreo Cookie!

We love Oreos!  I never thought I'd be the mom that always had Oreos on hand in the pantry but I do.  My little one, Sidney (who's not so little anymore - she just turned 2 years old!), has a dairy, egg and nut allergy.  Needless to say, there are very few treats that she can eat.  Oreos, surprisingly enough, are okay (what is the cream filling made of???) and she LOVES them.  

Back story on why we love Oreos so much:
Sidney had some growth problems about a year ago - she wasn't gaining enough weight - and landed in the hospital for "failure to thrive".  She'd go through these cycles where she'd get sick, stop eating and lose weight.  She also had some feeding issue and food texture issues that caused more problems getting healthy food in her.  We did everything we could to put weight on her.  Oreos definitely helped!  We let her eat Oreos after lunch and dinner every day.  At 2 years old and 10 months after the "failure to thrive" incident at Children's Hospital, Sidney is still a little peanut weighing in at just 19 pounds (while wearing clothes and shoes), but she's doing great and eating lots of healthy foods to compensate for her Oreo addiction!

In honor of Sidney's 2nd birthday and Oreo's 100th birthday, I am sharing my FAVORITE, MOST DELICIOUS, MELT IN YOUR MOUTH, SIDNEY-FRIENDLY, Oreo Chocolate Chip Cookie recipe.  Enjoy!

*** I adapted this recipe from For the Love of Cooking.  The picture just above is from this website also.

Sidney-Friendly Oreo Chocolate Chip Cookies

  • 1 stick dairy-free butter, softened (I use Earth Balance Vegan Buttery Sticks)
  • ¼ cup + 2 Tbsp sugar 
  • ¼ cup + 2 Tbsp brown sugar 
  • 1½ tsp Ener-G Egg Replacer + 2 Tbsp warm water, combined thoroughly before adding to the mix (if you would rather use eggs, add 1 egg)
  • ½ tsp vanilla 
  • 1¼ cups flour 
  • ½ tsp baking soda 
  • ½ tsp salt 
  • 8 Oreo cookies, broken into pieces 
  • ½ cup dairy-free chocolate chips (I use Enjoy Life Mini Chips)
You can find all the dairy and egg free products at Whole Foods.

  1. Adjust oven rack to the middle position.  Preheat the oven to 350 degrees F. 
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, beat together butter, white sugar, brown sugar, egg replacer and vanilla until creamy.
  4. In a separate bowl combine flour, baking soda and salt in large bowl and mix thoroughly. 
  5. Slowly add dry ingredients to wet and mix. 
  6. Add chocolate chips and crushed Oreos, stir until just combined.
  7. Drop by the spoonful onto the cookie sheet. 
  8. Bake for 7–9 minutes, or until golden brown, but still soft. 
  9. Let cool on baking sheet 3 minutes before transferring to cookie rack.
This is BY FAR my favorite cookie!  The Oreos help keep the cooking staying fresh and chewy.  Enjoy!

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