The World’s Best Selling Cookie
March 6 is the day Oreo was introduced to the public and is celebrated as National Oreo Day! Who doesn’t love Oreos?! Studies were done with rats and research showed the same effects on the brain as cocaine! What?! I guess they really are addictive.
Oreos are a chocolate sandwich cookie with cream filling in the middle. These days you can get thin, original, double stuff and just recently they released mega stuffed for those that REALLY like the filling. They also have so many different flavors you can get now. From traditional flavors like chocolate, lemon or mint to the more unusual limited edition flavors like birthday cake, strawberry shortcake or carrot cake, there is a flavor for just about everyone.
Oreo was introduced in 1912 as a copycat to the Hydrox biscuit. Cookies back then were called biscuits. The Hydrox was one of the fanciest biscuits of its time with an intricate design stamped into the cookie in a wreath pattern around the name of the cookie stamped in the middle. Oreo copied this pattern very similarly with Oreo in the middle surrounded by laurel wreath design around the edge. They were packaged in novelty metal canisters and sold for 25 cents per pound.
While originally named Oreo biscuit, it was renamed Oreo Sandwich in 1921. It was packaged as Oreo Crème Sandwich in 1948. There was one more name change in 1974 to Oreo Chocolate Sandwich Cookie which is how it is sold to this day although for the most part we all just call them Oreos.
The formula has had some changes over the years as well. Lard was replaced with partially hydrogenated vegetable oil in the early 1990’s due to health concerns. In 2006, again due to health concerns, the Trans fats were replaced with non-hydrogenated vegetable oil. However, if you are in Canada, it is coconut oil instead.
Variety is all the rage when it comes to Oreo. Double Stuf was introduced in 1974. The Golden Oreo was introduced in 2004 and the Golden Double Stuf was released in 2009. Oreo Mini came out in 1991. Mega Stuff was introduced in 2013. Oreo Thins were presented to the public in 2015. The Most Stuf was released in 2019 for those wanting even more filling. Seasonal Oreos are released each year for spring, Christmas and Halloween. In China, you can get Green Tea Oreos and there is a Lemon Ice version only available in Japan. In the early 2010’s, Oreo began releasing limited edition flavors. They leave again almost as soon as they arrive, some for a few short weeks, others for a couple months. They have included such flavors as birthday cake, Neapolitan, watermelon, root beer float, strawberry and cream, Peeps, S’mores and chocolate marshmallow just to name a few.
Oreo is the world’s bestselling cookie and they are available in over 100 countries. It’s estimated over 500 billion cookies have been sold since they were released in 1912. They even have a special tool just for dunking your Oreos so you don’t lose your cookie to the milk. Look up thedipr.com, it’s real and they also have a handy cup for easy dunking. Pick up your favorite Oreo this week. Then, meet me in the kitchen for some delectable Oreo desserts!
Cookies and Cream Chex Snack Mix
We all like Puppy Chow and there are many versions of it. This one is my favorite. I must admit I bought a bag of this a few years ago and loved it, but I didn’t want to have to pay for it all the time. So, I played with a puppy chow recipe to come up with this one.
9 cups Corn Chex Cereal
1 heaping cup semi sweet morsels
6 Tbsps. unsalted sweet cream butter
2 tsps. pure vanilla extract
12 Oreo cookies, ground into crumbs
1 ½ cups powdered sugar
Line baking sheet with parchment paper. Place cereal in large bowl. In medium saucepan, melt chocolate chips and butter together until smooth. Stir in vanilla. Pour chocolate over cereal and stir to evenly coat. Add cookie crumbs and stir to coat evenly. Coat top with about a ¼ or ⅓ of powdered sugar and stir. Add more powdered sugar and stir again, repeating until powdered sugar is all added. Spread snack mix on prepared baking sheet and let cool completely.
2 ½ cups of Oreos
6 Tbsps. of Kahlúa (coffee liqueur), divided
¼ cup of melted butter
2 8oz packages of cream cheese, softened
1 14oz can sweetened condensed milk
1 cup of chocolate syrup, divided
1 8oz container of Cool Whip, divided
¼ cup of milk
In small bowl, stir together cookie crumbs, 1.5 tablespoon Kahlúa and butter. Press in bottom of 9 x 13” baking pan and set aside. In large mixing bowl, beat cream cheese on medium speed until light and fluffy. Blend in 1.5 tablespoons Kahlúa, sweetened condensed milk and ½ cup chocolate syrup. Set aside ½ cup of Cool Whip. Blend remaining whipped topping into chocolate mixture. Spread over crust. Cover and freeze overnight before cutting into squares. In small bowl, stir together milk, remaining ½ cup chocolate syrup, 3 Tbsps. Kahlua and reserved whipped topping. Drizzle syrup mixture over squares. Serve immediately. Store remainder covered in freezer.
Recipe adapted from Drunken Desserts cookbook.
Mini Oreo Cheesecakes
2 8oz pkgs. cream cheese, softened
⅓ cup sugar
1 cup cool whip
¾ cup crushed Oreos
Place cupcake liners in muffin tins. Add 1 whole cookie to bottom of each liner. In large mixing bowl, beat cream cheese and sugar until smooth and creamy, about 4 minutes. Add Cool Whip and Oreos and gently fold until combined. Add cream cheese mixture to cupcake liner on top of cookie to about ¾ full. Refrigerate for at least 4 hours or until cheesecake has firmed up. Top with extra Cool Whip if desired. Best served the same day prepared so cookie doesn’t get soggy. Refrigerate leftovers. Makes about 20 mini cheesecakes.
Note: You can add ¼ cup of crushed Oreos to the Cool Whip you are using to top cheesecakes for an extra touch.
Let me say, there are a lot of Oreo cakes out there and they are really good. In the interest of space however, I went with one that is very easy with few ingredients and few steps.
1 4 serving size box vanilla-flavored instant pudding and pie filling mix
1 ½ cups milk
1 box chocolate fudge cake mix
20 Oreos, crushed (about 2 1/2 cups)
1 8oz container Cool Whip, thawed
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, beat dry pudding mix and milk with whisk 2 minutes. Stir in cake mix and 1 cup of the crushed cookies until combined. Spread batter evenly in pan. Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely in pan, about 1 hour. Stir ½ cup crushed Oreos into Cool Whip. Spoon and spread whipped topping evenly over top of cooled cake. Sprinkle with remaining crushed cookies. Store covered in refrigerator.
Recipe adapted from tablespoon.com.