3. In a second bowl or your stand mixer bowl combine the room temperature butter and the sweetener and begin whipping slowly. When combined, whip at high speed until butter is pale yellow. Occasionally stop and scrape the sides and bottom of the bowl
5. Reduce the mixer speed to low and add one heaping spoonful of the sifted cocoa mix, one heaping tablespoon at a time, allowing for the cocoa to be mixed with the egg mixture before adding the next spoonful. Repeat until you have added all the cocoa mix
8. Place the cookies onto either a parchment lined baking sheet or, if using a silicon mat, slide onto your baking sheet. Bake in the middle rack of your preheated oven for 15 – 20 minutes, until the perimeter looks darker and the cookies ‘smell’ done
13. The green mint version: add the mint extract and OPTIONAL gel food color, amount will depend on your brand of food color, adjust to your desired color intensity. Whip until there are no color streaks
3 different ways to make your cookies:
METHOD 1: is the “Chilled Log Method”
First, I would strongly recommend you use a silicone baking mat because I found that the parchment was very slippery and the mat was so much easier to use as my work surface. Place a long strip of cling wrap onto your silicone mat so that you can roll the dough more easily. Spoon the dough onto one end of the cling wrap and with your hands, shape the dough into a rough cylinder shape that is a about the size you want the cookies to be. Then wrap the dough with the silicone wrap and with your palms, roll it to form a uniform thickness and to smooth out the shape. Wrap the roll with the silicone mat and squeeze gently to compact the dough some more (this will get rid of air pockets within the dough) and then roll it again.
Remove the silicone mat and refrigerate your roll for one to two hours so the dough hardens. This will make it much easier to cut the individual cookies. With a very sharp knife, which you dip into ice water, cut the log into 6 mm or ¼ inch thickness. After every few slices, clean the knife blade and dip it into the ice water. This will help the knife slide through the dough. With this method, you will have to work quickly because the dough will soften and become too squishy and difficult to work with. A tip is to cut the log into thirds, use one third at a time while you keep the rest in the refrigerator until you are ready to cut that piece.
METHOD 2: is the cookie cut out method
Place the cookie dough directly onto the silicone mat, cover the dough with a piece of parchment paper. Use your hands to press the dough and flatten it, and then with your rolling pin, applying a bit of gentle pressure, roll in all directions to create a uniformly thick layer of dough that is about 6 mm or ¼ inch thick. If your edges are thinner, do not use that part for the cutouts: you want all the cookies to be the same thickness for a better and more consistent baking time and aesthetic result.
To cut out the cookies, I did not have a cookie cutter that was the right size, so I looking around and I found that a champagne flute and the shot glasses were both the right diameter, so I used the glass to do my cut outs. This worked perfectly. To ensure that I could separate the cookie cut out from the scrap, I rotated the glass a bit to make a separation with each cut out.
This dough is very soft and sticky, so it is best to place your silicone mat onto a flat cookie sheet and refrigerate for one hour. Then using my offset spatula I carefully remove the dough around the cut out. This process is so much easier when the dough is chilled. Also, you can re-roll and make more cookie cut outs from the ‘scrap’ dough.
For both methods one and two, place the cookie shapes onto a parchment-lined cookie sheet
METHOD 3: is the dough ball and press method
Because I want my cookies to look good as well as taste good, I made a cookie template so that I would know how big the cookies should be. Using a piece of cardboard, I drew the circles using my champagne flute and placed this template under one end of the silicon mat. Also, to ensure my cookies were all the same size, I used my kitchen scale to weigh each ball.
I placed the ball into the center of the template. When I filled up my template I covered the balls with a piece of cling wrap and used the bottom of my smallest measuring cup to press gently the dough ball until it flattened and filled the inside of the template circles’ outlines. When you have made all the cookies with this method, you simply slide the mat with the pressed cookies onto your baking sheet. Now you know, and have a choice, of three different techniques to make your Oreo cookies. You can also use any of these three methods for making many other types of keto cookies that are very buttery.