Ever Ready: National Oreo Cookie Day

Monday, March 6, 2023

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 in clear glass-topped novelty cans for 25 cents a pound.
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 is a plate of Chocolate Mint Oreo Cookies

Who knew there could be one more cookie recipe out there to try. This one is a keeper and I declare it absolutely delicious! Raise your hand if you like a cookie with chocolate and a wee bit of mint flavor for the month of March. The cookies are rich and decadent. They have a few fun mix-ins with chocolate chips and chopped-up mint Oreo cookies. The refreshing mint twist is SO good!

The recipe is adapted from twopeeasandtheir pod and makes 2-1/2 dozen cookies.

Chocolate Mint Oreo Cookies

Ingredients

2-1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsweetened cocoa
1 cup butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1-1/2 cups chopped mint Oreo cookies (can use Thin Mints)

3/4 cup semi-sweet chocolate chips
3/4 cup Guittard mint chips or chopped-up Andes mints
Optional-sea salt for sprinkling on cookies

Directions:

Line two baking sheets with parchment paper or a Silpat. Set aside.
In a medium bowl, sift flour, baking soda, salt, and cocoa. Set aside.
With a stand mixer or hand mixer, cream the butter and sugars together until smooth. Add in eggs and vanilla and mix until well combined.
Use a food processor to coarsely chop cookies.
Add the dry ingredients and mix on low until just combined. Don't over-mix.
Stir in the chopped Oreos and chocolate chips.
Place in the freezer for 15 minutes. Preheat oven to 375 degrees.
Roll cookie dough into 2-inch balls and sprinkle with sea salt. Bake cookies for 9 minutes, or until the cookies are set around the edges, but still soft in the center. Don't overbake. Remove from oven and let sit on a baking sheet for 3 to 5 minutes. Move to a cooling rack and cool completely.