Better Than Oreos

Two years ago, I was in a gourmet grocery store and got some of their store-made, gourmet oreo-like cookies. They were so good that I wanted to be able to make them myself. (Another reason is that they were so expensive.) I went to the local bookstore and scoured the cookbook section for a recipe. There were a bunch of recipes that were all less than ideal but I copied them down anyway. When I got home, I created something new that combined the best parts of the recipes I had lifted from the bookstore. The cookies tasted quite good and I was very pleased with myself.

Today, I had the urge to make the cookies again. I had written down the franken-recipe from before, but now I couldn't find it. Luckily, there was a similar recipe in a cookie book that we now have. In my mind there are three possibilities for the type of cookie that you would use in this assembly: regular cakey sort, thin and crisp like a ginger snap, or like a shortbread cookie. The recipe I used today was supposed to be crisp and brittle but didn't turn out right. Maybe I over-cooked them, or perhaps they weren't thin enough, but whatever the reason, the cookies came out as hard, scratch-the-roof-of-your-mouth, chocolate bricks.

The cream filling on the other hand: wow. It is the richest, most bad for you, deliciously sweet thing that I have ever put into my body. If I didn't know that a whole stick of butter went into the filling, would I still think that I could feel my arteries constricting as I ate it?

Next time I'll try a different style of cookie. I'm thinking that some combination of the cakey and shortbread style would make a perfect cookie. But with the richness of the filling, I don't know when I'll be able to handle another batch of these.