Overall: Taking into consideration the four metrics above, I ranked each cookie on its overall performance relative to its competitors. Taste: I ate a bunch of OREOs and decided how much I liked them. Absent any real scientific instruments, I relied on the information on the package for this information. Backpackers will often choose food based on its caloric density (often expressed as Calories per Ounce), so this was important. Nutrition: I wanted to understand how the macronutrient composition of each cookie varied along with the level of creme. In cases where the creme would stubbornly hang onto the cookie, I ate it off. I also wanted to know the breakdown of mass for cookie versus creme, which meant I needed to carefully pull the components apart before putting them individually on the scale. Mass: Next, I measured the mass of each cookie on a kitchen scale. I used a tape measure because I don’t own calipers or anything more precise. Thickness: The first order of business was to measure the thickness of each OREO, broken down by the cookie and creme segments. This might end up being the most precise thing I’ve done since trying to replicate the Cavendish Experiment in first year physics class, I thought to myself. I didn’t get a master’s degree in applied science for nothing. No, there would be measurements, data, and copious note taking. Now, I wasn’t just going to casually eat five boxes of OREOs. I walked down the cookie aisle and picked up one package each of the more conventional Thins, Original, and Double Stuf and made my way to the cashier with a weird mix of embarrassment and pride. If I was going to do this thing and truly understand the OREO under different levels of Stuf, I would need to be comprehensive. But now that I had two packages of OREOs in my shopping basket, it occurred to me that leaving the store like that would be just half-assing it. So I grabbed a package each of Mega Stuf and Most Stuf. Still, a self-respecting OREO enthusiast like me doesn’t just walk away from something like that empty-handed. To someone that thinks that Double Stuf is too much Stuf, four times sounded blasphemous. But when I walked over to the display, I was surprised to notice another package I had never seen before: Most Stuf OREO which made the claim to “thrill with nearly four times the filling as the beloved classic. Stuffed with three times more creme than the original”ĭespite my preference for the Original amount of creme, of course I had to try these. It was the Mega Stuf OREO, “for those who like even more creme in their OREO cookies. Cool on the baking sheets briefly before removing to a wire rack to cool completely, 20 to 30 minutes.Last week, a new limited-edition version of the cookie caught my eye at my local supermarket, but this time it wasn’t a wild new flavour.
Repeat to form remaining cookies, spacing them 1 inch apart on the sheets. Shape dough softly around the cookie to sandwich it. Put an Oreo® on top and add another tablespoon dough on top of the Oreo®.
To form cookies, press 1 tablespoon batter between your hands and flatten slightly.Fold in remaining 1 cup flour with chocolate chips until nicely incorporated. Mix in 1 cup of flour and baking powder until incorporated. Scrape down the sides of the bowl again.Scrape down the sides of the bowl and add eggs, vanilla, and cinnamon beat on low speed until incorporated and fluffy, about 1 minute. Beat butter, brown sugar, and white sugar in a large bowl with an electric mixer on medium speed for at least 3 minutes.Line two baking sheets with aluminum foil. Preheat the oven to 350 degrees F (175 degrees C).
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