Oh, Oreo! Celebrate classic cookie's 100th birthday with these recipesFARGO - Milk’s favorite cookie turns 100 years old today. In honor of Oreo’s centennial, we asked readers to submit their favorite recipes featuring the crème sandwich. We received dozens of emails sharing favorite cookie concoctions, as well as memories.
By: Sherri Richards, INFORUM
FARGO - Milk’s favorite cookie turns 100 years old today.
In honor of Oreo’s centennial, we asked readers to submit their favorite recipes featuring the crème sandwich.
We received dozens of emails sharing favorite cookie concoctions, as well as memories.
The most popular recipe, Oreo Truffles, have been a staple on Paige Cermak’s family Christmas goodie tray for years, the West Fargo resident says. Janine Kuntz of Fargo gave them as favors at her wedding.
Stacie Klemetsrud of Waubun, Minn., says Oreo cookies have been considered a treat since she was a little girl.
“My mother would buy a package of Oreos and we would divide them evenly up between all of us in the family so there could be no fighting or arguing that someone would get more,” she writes. “Us kids would tear into the first one by spinning the top off and licking the middle filling out. After the first one was eaten it was all about dipping the cookies into a fresh, cold glass of milk that came straight out of the bulk tank.”
That twist-lick-dunk ritual seems to be a ubiquitous after school or as a late-night snack, and has been portrayed in Oreo advertisements since the 1920s.
And while the cookie has morphed through the years – into the now much-loved Double Stuf cookie that came out in 1974 and even a green tea ice cream flavor cookie sold in China – the simplicity of two chocolate wafers hugging a rich crème filling has kept it a family favorite for 100 years and counting.
1 8-ounce package cream cheese
1 package Oreo cookies, finely crushed, divided
16 squares baking chocolate or flavored almond bark, melted
Mix cream cheese and 3 cups cookie crumbs until well blended.
Shape into 48 1-inch balls. Dip in melted chocolate or almond bark. Place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
Refrigerate 1 hour or until firm. Store in tightly covered container in refrigerator.
Variations of this recipe call for mint-flavored Oreos or adding mint extract. Some contributors suggest freezing the balls before dipping in melted coating, or using a toothpick while dipping to make coating them easier.
Truffles can be decorated with sprinkles or sugar instead of cookie crumbs. Some versions forego the coating or drizzle the truffles instead.
Submitted by Paige Cermak of West Fargo, Janine Kuntz of Fargo, Mya Nicholls of Tahlequah, Okla. (formerly of Fargo), Debbie Thielbar of Fargo, Dee Chromy of Fargo, Virginia Olson of Ada, Minn., Irma Roers of Sun City, Ariz., Jennifer Anderson of Fargo, Anna Kleinsasser of Harwood, N.D., and Cheri Bjerken of Moorhead
Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar
1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
2½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups milk chocolate chips
1 package Double Stuf Oreos
1 family-size brownie mix (for 9- by 13-inch pan)
¼ cup hot fudge topping (optional)
Preheat oven to 350 degrees. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3 to 5 minutes. Add the eggs and vanilla and mix well to thoroughly combine.
In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mix until the flour is just combined. Stir in chocolate chips.
Spread the cookie dough in the bottom of a 9- by 13-inch baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional ¼ cup of hot fudge topping to the mix.
Pour the brownie batter over the cookie dough and Oreos. Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and continue baking for an additional 15-25 minutes. Let cool completely.
Recipe submitted by Stacie Klemetsrud of Waubun, Minn., and DeLynne Gerlach of Fargo.
Oreo Mousse/Oreo Cookie Salad
2 small boxes vanilla instant pudding
2 cups milk
2 8-ounce containers Cool Whip
21 Double Stuf Oreo cookies, crushed
Combine pudding and milk with a wire whisk. Stir in Cool Whip. Add about three-fourths of crushed Oreos and mix.
Put into serving bowl. Refrigerate about 20 minutes. Top with remaining one-fourth of crushed Oreos right before serving.
Recipe can be made with mint Oreos, or colored, seasonal Oreos.
Submitted by Angei Koltes of Fargo and Nicole Haffely of Durant, Okla. (formerly of Hillsboro, N.D.)
1½ packages Oreos
½ cup (1 stick) soft butter
1 envelope plain gelatin
¼ cup cold water
¼ cup hot water
6 egg whites
½ cup sugar
1 pint whipping cream
1 teaspoon peppermint flavoring
Food coloring (optional)
Place cookies in a large bag and crush finely with rolling pin. Blend cookies with butter. Reserve half for topping and press remainder in a 9- by 13-inch cake pan. Place in refrigerator to set.
Dissolve gelatin in cold water and then add hot water. Simmer on stove or microwave until all gelatin is dissolved. Let cool.
Beat egg whites until stiff and add sugar slowly. Add cooled gelatin mixture.
Beat whipping cream and fold into egg whites. Add peppermint flavoring and food color if desired to tint it.
Cover with the remaining cookies and then refrigerate. Serves 12.
Submitted by Betty Kucera of Detroit Lakes, Minn.
Oreo Ice Cream Dessert
1/3 cup butter
½ package crushed Oreo cookies
Vanilla ice cream, softened
Fudge ice cream topping
Combine butter and Oreos to form crust. Layer ice cream, fudge and Cool Whip and top with additional crushed cookies. Freeze.
Submitted by Shanda Warren of Hope, N.D.
½ cup powdered sugar
8 ounces cream cheese
2 3.4-ounce packages vanilla instant pudding
3½ cups of milk
8 ounces Cool Whip
1 package mint Oreos, crumbled
Mix together sugar, cream cheese, pudding and milk. Then blend in Cool Whip.
Layer cookie crumbles with pudding mixture in medium bowl. Sprinkle crushed cookies on top.
Submitted by Jessica Van Beek of Fargo.
Oreo through the years
1912: The first Oreo is made March 6 at the Chelsea Market bakery in Manhattan, N.Y.
1921: The name “Oreo Biscuit” is changed to “Oreo Sandwich.”
1923: The first advertisement showing the “twist” appears on trolley cars.
1937: “Oreo Sandwich” changed to “Oreo Crème Sandwich.”
1949: Oreo introduced in Canada.
1974: Oreo Double Stuf Chocolate Sandwich Cookie introduced in the U.S.
1982: Slogan “America’s Best Loved Cookie” is used to promote Oreo.
1983: Oreo cookies supplied to ice cream manufacturers to make Oreo-brand “Cookies ‘N Cream Ice Cream” products.
1985: Oreo Mint Crème cookies introduced in U.S.
1991: Oreo cookies with orange-colored filling made available for Halloween in U.S. Red-filled holiday Oreos are introduced in 1995.
1994: Reduced-fat Oreo cookies introduced in U.S.
1999: In a turn-of-the-century survey, Oreos rank second in items Americans would like to see continue in the next century (First-place? Newspapers.)
2004: Golden Oreo launched.
2011: Oreo introduced in Poland, Germany and India. The cookie is now enjoyed in more than 100 countries.
2012: Oreo turns 100.