I like oreos. There’s something about that dark chocolate with a vanilla cream that just hits the spot.  Why not make oreos from scratch?

And so we did.

Homemade Oreos

Makes 25 to 30 sandwich cookies (or 8 to 10 honkin’ sized)

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon

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This is the cookie of many names. Whether you call them Snowballs, Russian Tea Cakes, Swedish Tea Cakes, Mexican Wedding Cakes, Butterballs, or Grandma Huckleberry’s Christmas Cookies, these rich and buttery cookies are holiday favorite.

INGREDIENTS

1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped nuts
powdered

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Cranberry Hootycreeks are the most amazing cookie. Yummm…white chocolate and cranberries. For us, the ingredients take a bit of planning since they are not all available here, but this cookie is worth the wait.

INGREDIENTS

5/8 cup all-purpose flour (5/8 = 1/2 cup plus 2 tablespoons)
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3

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INGREDIENTS

2/3 cup all-purpose flour
5 1/2 cups flaked coconut (imported)
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
In a large bowl, stir together the flour, coconut and salt.

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