National Oreo Cookie Day

 

NATIONAL OREO COOKIE DAY

Be ready to celebrate the day 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 were 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, incorporating the Nabisco logo.
Nabisco’s principal food scientist, Sam Procello, developed the modern Oreo cookie filling.
By the numbers:
Approximately 34 billion OREO cookies are sold each year – 92 million per day – with 10 billion sold in the U.S. annually. An estimated 500 billion OREO cookies have been sold since the first OREO biscuit was developed in 1912.

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

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 edges are set but the centers are still soft. 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.