Happy Valentine’s Day! To those in the US, you are five hours behind me AKA if you’ve procrastinated your Valentine’s Day cooking, you have five hours to catch up. I’m currently supposed to be at the Tate museum doing classwork, but it’s colder than the dairy aisle at an American supermarket outside and I couldn’t be bothered to move… so I made these instead to bring to dinner tonight. Still vaguely productive, right?
My entire Instagram feed has recently been red velvet desserts, which also happens to be my favourite type of cake, so I decided to try and make that into some kind of a cookie. Despite my best efforts and entire bottle of red food dye (that ended up more on my sweater than in the cookie batter, because I am the epitome of grace), these cookies came out looking more brown than I would have liked but it doesn’t matter. It’s the thought that counts. Also, I haven’t had an Oreo in MONTHS, so I knew I had to do something about that. The result is an Oreo creation that’s still festive AF.
RED VELVET COVERED OREO COOKIES
(makes around 3 dozen cookies depending on your willpower at not eating the cookie dough)
-50g granulated sugar
-115g butter, room temperature
-135g light brown sugar
-2 T. cocoa powder
-1 t. baking powder
-200g yoghurt (none of that low-fat bullshit, live a little and get the good stuff)
-80g dark chocolate, melted
-heaps of red food colouring. I tried to measure it but ended up pouring the entire 40ml bottle in and it still wasn’t red enough, so use your judgment
Preheat oven to 190C. Put parchment paper over a cookie sheet and set aside. In a mixing bowl, blend the sugars and butter until fluffy, then add your egg and mix well. Add the yoghurt, food colouring (may the odds be ever in your favour), and melted chocolate. Make sure the chocolate is completely cooled, otherwise you may end up with bits of cooked egg in your cookies and let me tell you, there is nothing romantic about discovering unexpected poultry products in your baked goods. After all that is combined, add in the flour, baking powder, and cocoa powder.
This is where it gets a little complicated, but that’s ok. Love is complicated. These cookies are a metaphor. The end goal here is to completely coat your cookies in the batter, but due to the fact that these are more cake-like/brownie-like cookies than normal ones, the batter is thinner and therefore not easy to pack around the Oreo. I ended up spooning each Oreo into the batter, and placing the end product onto the baking sheet, leaving enough room between each one. It’s helpful if you spoon more on top and don’t leave a lot around the edges, because these will spread. Bake for 8-10 minutes (these are bomb when they’re slightly undercooked, so I only do 8), and enjoy!