How many cookies are given their own holiday? I guess they’ve got to be famous, tasty and here to stay.
Most of us are familiar with Oreo cookies* — the celebrated chocolate sandwich cookies filled with white cream. They’ve caused great disputes as to the best way to eat them; just biting into the cookies and cream all at once or twisting off one side and eating the middle first. Besides eating them plain, there are recipes galore on how to use Oreos in cakes, ice cream, and additional desserts. Oreos and their strictly kosher counterparts — Bloomeos and Creameos — have become part of the American culture and have become the best-selling cookie in the U.S.
In 1912, Nabisco had a new idea for a cookie — two chocolate disks with a creme filling in between. The first Oreo cookie looked very similar to the Oreo cookie of today, with only a slight difference in the design on the chocolate disks.
So how did the Oreo get its name? Some believe that the cookie’s name was taken from the French word for gold, “or” (the main color on early Oreo packages). Others claim the name is a combination of taking the “re” from “cream” and placing it between the two “o”s in “chocolate” — making “o-re-o.” And still others believe that the cookie was named Oreo because it was short and easy to pronounce.
Interestingly, Oreos were not the first cookie with this design — just the most successful. Before the Oreo came to market the Sunshine cookie company put out a cookie called the “Hydrox Cookie.” Its name came from the two elements that make up air — hydrogen and oxygen. Their marketing strategy was to make you believe this cookie was as important to you as breathing! But despite their ideas, the Oreo has long surpassed it in popularity.
There are vanilla, lemon, chocolate-covered and mini varieties of this famous sandwich cookie, but the chocolate version filled with white cream continues to be the best-seller with over 362 billion sold since March 6, 1912.
As we’ve mentioned, there are many recipes that put this favorite treat to good use. There is even a cake pan to bake a sandwich cake that looks like a giant Oreo cookie. Whether they use the cookie whole, chopped up or opened, scraped and crumbled, these recipes are widely circulated and well-loved by children and adults. You’ll want to try our Oreo Cheesecake or add some crushed cookies to a trifle made of your favorite homemade ice cream.
This ever-popular recipe is both tasty and pleasing to the eye!
For the crust:
- 20 chocolate sandwich cookies, crushed
- 1 stick of butter
For the cake:
- 1 1/2 pounds cream cheese, softened to room temperature
- 1 cup heavy cream
- 1 1/2cups sugar
- 4 eggs
- 2 tsp. vanilla extract
- 15 chocolate sandwich cookies, broken into 3 or 4 pieces
- 16 oz. sour cream
- 3 Tbs. sugar
- Heavy cream, whipped and more cookies for garnish (optional)
Preheat oven to 325°F. Remove one rack from your oven and position the remaining rack at the center of the oven. Wrap the exterior of a 9” springform pan in heavy-duty aluminum foil.
Combine the crushed cookies and butter in a small bowl until well combined. Press into the bottom of prepared springform pan. Place pan in freezer while preparing filling. In a mixer bowl, blend cream cheese, sugar and heavy cream until smooth. Scrape down sides of the bowl to incorporate all the sugar. Add eggs and vanilla; blend well.
Remove springform pan from freezer. Spoon half of the batter into the pan. Sprinkle broken cookies over batter. Top with remaining batter.
Position a large roaster pan in the center of your oven. Place springform pan in the center of the roaster pan. Carefully, fill roaster with boiling water until halfway up the side of the springform pan. Bake for 50 to 60 minutes or until the center is still jiggly but the sides are set. Remove from water bath. Carefully remove roaster from oven.
Stir together sour cream and sugar. Carefully spread over cheesecake and return to the oven for 10 minutes. Remove from oven and let cool to room temperature. Garnish with rosettes of heavy cream and crushed cookies, if you like.
Chill cheesecake at least 6 hours or overnight before serving.
(* Oreo cookies are not Chalav Yisrael.)
You are familiar with “cake balls,” so let’s take it a step further and create “cookie balls”!
- 1 8-oz. package cream cheese, softened
- 36 sandwich cookies, finely crushed (about 3 cups)
- 1 lb. baking or coating chocolate
Mix cream cheese and cookie crumbs until well blended.
Line a pan with parchment or waxed paper. Using a ¾” scoop, shape mixture into 48 balls. Freeze for 10 minutes. Melt chocolate and dip balls in melted chocolate; place in paper-lined pan.
Refrigerate 1 hour or until firm before serving.
Using chocolate sandwich cookies together with store-bought ice cream is a great way to make an instant dessert for unexpected guests.
- 20 chocolate sandwich cookies, chopped (about 2 cups)
- 3 Tbs. canola oil
- 4 cups vanilla or caramel ice cream, softened (pareve or dairy)
- 1/2 cup caramel topping, pareve or dairy
- 1 cup thawed whipped topping
- 1/3 cup peanuts, chopped
Line a 9” square brownie pan with parchment paper or heavy-duty foil.
Combine cookie pieces and oil until well blended. Press onto bottom of lined pan.
Spread ice cream carefully over crust; drizzle with caramel topping. Place in the freezer for 20 minutes. Whip up the topping until stiff. Remove pan from freezer and pipe or spread topping over the caramel. Sprinkle with chopped peanuts or more crushed sandwich cookies.
Freeze 3 hours or until firm. Cut into bars and serve.