It's official. I'm obsessed with baked donuts. Because they're baked, you can have like 17 instead of just one of the fried kind, right?!? No, seriously. They are much better for you and the recipe for these oreo donuts only makes 6 donuts, so you're automatically cut off. Win/win.
Next to Reese's Peanut Butter Cups, Oreos are my favorite candy.
The method of eating Oreos:
Separate the layers.
Eat a cookie.
Scoop off the icing and roll into a ball.
Eat the other cookie.
Then, eat the ball of icing.
I know, I'm weird. But, it does make the cookie last longer and you save the best and sweetest part for last! Just like these donuts.
The crushed Oreos in these donuts really shine in both the actual donut and on the top. The speckles in the batter are just so pretty and contrasting to the rest of the donut. It's like they are calling out to you, just to take a huge bite ... eat me.
I highly recommend investing in a donut pan and making your own donuts. Forget about the Krispie Kremes, have 6 of these beauties!
3/4 cup unbleached all purpose flour
4 tablespoons sugar
1 teaspoon baking powder
5 oreos, crushed
6 tablespoons almond milk
1/2 teaspoon vanilla extract
1 tablespoon unsalted butter, melted
Preheat the oven to 325°F.
In a bowl, combine the flour, sugar, baking powder, and Oreos.
In another bowl, whisk the remaining ingredients together.
Stir the wet ingredients into the dry ingredients.
Fill the donut pan with a spoon or using a ziplock bag with a hole cut out of one end.
Bake for 15 minutes or until the top springs back when touched.
If you'd like to top them like I did, just melt some chocolate such as Ghirardelli's 60% cacao chocolate chips, in the microwave, dip the donuts in the chocolate, and top with crushed oreos.
Servings: 6 donuts
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