National Oreo Cookie Day

Be ready to celebrate today with a glass of milk handy as it is National Oreo Cookie Day. Since its introduction, the Oreo cookie has become the best-selling cookie in the United States.

DID YOU KNOW?

• The name “Oreo” was first trademarked on March 14, 1912.
• The first Oreo cookies in the United States sold for 25 cents a pound in clear glass topped novelty cans.
• In 1912, the Oreo Biscuit was renamed “Oreo Sandwich.”
• In 1948, the Oreo Sandwich was renamed “Oreo Creme Sandwich.”
• William A. Turnier developed the modern-day Oreo design in 1952 to include the Nabisco logo.
• Nabisco’s principal food scientist, Sam Procello, developed the modern Oreo cookie filling.

So how do you eat your cookie?

• Twist them apart, eat the cream center, and put them back together
• Twist them apart, eat the cream and cookie side first, and cookie only side last
• Twist them apart, eat the cookie side first, and the cookie and cream side last
• Any combination of the above while dunking in milk
• Eat them whole, sans milk
• Eat them whole, with milk but no dunking
• Eat them whole dunking all the way

Today's Ever Ready feature are Oreo Brownies

You'll find yourself dancing a jig eating this sweet chocolate treat with a wee bit of green. 

Oreo Brownies

Cook's Notes: 

I found Oreo Thins worked best for this recipe. Oreo Thins Mint were the perfect March flavor. If you use an 8 inch size pan you will use fewer cookies over the batter.   

Recipe adapted from platedcravings.com

Ingredients:

• 1/2 cup unsalted butter
• 6 ounces dark chocolate, coarsely chopped e.g Ghirardelli
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 3 tablespoons Dutch-process cocoa powder
• 1/4 teaspoon salt
• 1/2 cup dark chocolate chips or chunks
• 22-23 Oreo Thins (whole) 

Directions: 

• Coarsely chop the chocolate and melt it together with the butter in a saucepan over medium heat while stirring constantly. Remove from the heat, pour into a mixing bowl. Let cool for 8-10 minutes.
• Preheat oven to 350 degrees. Spray a 9-inch (or 8-inch) square pan with cooking spray and line it with parchment paper leaving an overhang of the paper. 
• Add the sugar to the chocolate mixture and whisk until well incorporated. Add the eggs, one at a time. Whisk in the vanilla extract.
• In a small bowl add the flour, Dutch-process cocoa powder, salt and whisk them together, then gently fold them into chocolate batter. Mix only until everything is incorporated and the dry ingredients are wet and no clumps remain. Fold in chocolate chips.
• Spread half of the batter into your prepared pan. Top batter with a layer of whole Oreo Cookies about 20 cookies. To fill in center I had to break another three cookies in half. Spread the remaining batter on top of the cookies. 
  
  
  
• Optional: Sprinkle crushed Oreos on top.
• Bake for 22-25 minutes or until a toothpick comes out with only a few moist and fudgy crumbs attached.
• Let the brownies cool in the pan on a wire rack to room temperature.
  

Looking for more Oreo Cookie recipes? Check out 

https://sockfairies.blogspot.com/2020/03/national-oreo-cookie-day-bittersweet.html