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Oreo Cookies

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kstreeter, I am still trying to find out what cake mixes would be considered ""safe"" in the U.S. The one PA parent I contacted is Canadian and she makes her cakes from scratch, when she makes them. I dont make cakes very often at all, but I also make them from scratch.

As soon as I can get an answer, Ill post it for you.

Best wishes! [img][/img]


I use Betty Crocker as well as Duncun Hines. I do make a lot from scratch, but I feel safe with both of those. But I MUST say that I have NOT called those manufactures. I trust their labels (thats my comfort level). Betty Crocker lists allergy info in bold print under their ingreds.

Cindy -

I just wanted to thank you for taking the time to post all these recipes! I havent had time to try any yet, but I will! They all sound great!


Jackie, thank-you! I havent tried any of them because Im not a ""recipe"" person, but my DH had reminded me about the e-mail recipe book I had received and I recognized that there were a lot of name brands in there that people may like to try. I know a lot of us might not feel comfortable going into McDonalds, but we might feel comfortable enough trying out one of their recipes.

And really, thanks must really go to Cayleys Mom who showed me how to Control C, Control V, which makes putting 2 recipes on here a night no problem at all.

Also, The Chocolate Chocolate Chip Zucchini Loaf recipe I posted this week was a ""tried and true"" recipe. I think earlier ones I put on the board also were - the Oatmeal Chocolate Chip Muffins, Carrot Muffins and Tabouli Salad.

Its just the batch of Brand Name ones that arent ""tried and true"". I am hoping people will come in and say if they worked out okay or not.

Many thanks and best wishes! [img][/img]


Ive tried this recipe with minor changes in the filling. I used 3 3/4 cps. powd. sugar and 2 Tbs. of hot water. I dont think that really will make a difference, though. Personally, I rather use Betty Crocker than Duncan Hines, but thats my comfort zone speaking, not taste preference.

These are really good cookies. My family likes them better than store-bought Oreos because you can control the crunchiness of the cookie--we like softer ones. In fact, I made these for my daughter to take to school for her birthday treat for the class. One of the kids was begging her for the recipe.

A word to the wise, however. Dont feel the need to double the filling recipe. It will provide plenty! If you want near-black cookies, I add some Wilton Black Icing paste color to the cookies dough. Again, Wilton icings are in my comfort zone.

Give this recipe a thumbs up!

Ryans Mom, this is great! Youre actually able to go through quite a few of the recipes I posted and let us know that theyre ""tried and true"". Thank-you SO much. You do not know how much that means to me (because I posted them without trying them) and to the people that may have wanted to try them but also knew that I hadnt tried them!

Wonderful, thank-you.

Best wishes! [img][/img]


Reraising to complement other thread.

Wow... This is the first that I heard of dedicated lines for the other OREOs... That is good news!

Quote:Originally posted by mjmoreno:
Our other OREO products are manufactured in other facilities or on other lines and do not contain peanuts.

I also, just a couple days ago, got this same email. It took a while and I only got a response when I went through [url=""""][/url] But I was happy with what they said.

The FAN newsletter I got yesterday said that the PB Oreos (obviously) and a Mint Swirl oreo are sharing a line and therefore the mint ones are maked as ""may contain"". Any other ""non-swirled"" Oreos are still OK.

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