Posted by Erik
For some reason, limited edition and wacky flavor varieties of foods have become huge in the past few years. I assume it has something to do with the rise of social media since in the past, it was hard to reach any sort of significant audience and national attention simply by releasing a frigging soda-themed breakfast pastry, but alas, welcome to 2016. Hashtags dictate what every idiot does with their day and anything with more than six total fans can go viral in an instant.
One of the brands on the frontlines of this LE bombardment is the venerable Oreo. Nabisco sees fit to release them in every possible iteration you can imagine. While some of them are actually really good, some are overwhelmingly “meh”. The real crime isn’t necessarily trying out new flavor ideas, but really is releasing good new flavors, then taking them off shelves so they can think up new abominations like Swedish Fish Oreos or Limeade Oreos or who the hell knows, maybe Chicken Parmesan Oreos could be on the way.
Today, let’s take a look at their latest cookie mashup, Choco-Chip Oreos.
“Test the Recipe” is a recurring column on PCFG where we test vintage (anything published before 1990) recipes and see if they stand the test of time or need updating. In this post we test the recipe as exactly as possible for the most accurate outcomes. Those recipes that need updating will be featured later in a “We Can Do It Better” post.
I’m mixing things up a little bit with this Test the Recipe post because I didn’t find it in a book; I found it in my grandma’s recipe box. As such, I don’t know the actual date on it, but considering the recipe is my great-grandmother’s I think it’s fairly safe to assume that the recipe falls within the time frame I established. I think a lot of the Christmas cookies my mom makes use my great-grandma’s recipes, but she doesn’t usually make peanut butter cookies, so I wanted to give these a try. I really enjoy peanut butter, and cookies are great, so I was excited to have some peanut butter cookies to eat. I’m sure my great-grandma didn’t come up with the recipe totally from scratch, but I don’t know where she may have gotten the original recipe from either.
So, I fully intended to remake these cookies a lot sooner than this. However between Christmas, a string of birthdays, and then Easter it’s kind of been dessert overload over here for the past few months. Only now that most of the dessert baking occasions have passed did I really feel inspired to give these cookies another go.
If you remember from the original Test the Recipe post, following that recipe the cookies came out fine, but weren’t really very pineapple-y and the glaze was kind of a disaster. So my mission was to bring more pineapple to the cookies while also improving the glaze. Luckily this was kind of a two birds with one stone type situation. So, what changes did I make?
I realize this is now our third chocolate chip cookie recipe on the blog, but well, we really like chocolate chip cookies. While the chocolate chip cookie recipe using cream cheese instead of eggs came about out of necessity, this recipe was developed strictly out of curiosity. I remembered from an old episode of Good Eats that Alton Brown said that avocados are actually kind of similar to eggs in terms of fat content so that got me to wondering if avocado could also replace eggs in cookies. And I was right! The cookies ended up with a slightly different flavor than regular chocolate chip cookies, but nothing that can really be pin-pointed to avocado. Even skeptics will enjoy these cookies. They’re also some of the most cakey chocolate chip cookies I’ve ever had, so if that’s your favorite type of cookie, then these are for you.
Well, Oreo is at it again. It seems like every week there’s a new limited edition Oreo flavor out in stores. Due to how often they’ve been releasing new flavors we’ve fallen behind in reviewing them all. Oreos are kind of pricey and we can’t afford to buy new ones constantly. But we were both intrigued by the idea of cinnamon bun Oreos so we gave these ones a try. The idea of recreating a cinnamon bun in cookie form isn’t an inherently bad one. Cinnamon buns are amazing and wonderful, but they’re a pain in the ass to make yourself at home (from scratch anyway) and getting them fresh usually involves a trip to the mall. So a cinnamon bun treat that’s easily accessible should be a big hit. The difficulty comes in capturing what makes cinnamon buns so delicious in a non-bun form. How did Oreo do at accomplishing this? Let’s assess.