I’ll start this post off with a bit of sacrilege on Oreo’s 100th birthday to say that I personally prefer the vastly superior Trader Joe’s Joe-Joe’s to actual Oreos, but who says no to Oreos when they’re presented?
Yes, the iconic black and white sandwich cookie- often seen dipped in milk, separated to make two cookies or residing in what is arguably the best flavor of ice cream ever, cookies and cream- is 100 years old this week. And while copies abound- my aforementioned Trader Joe’s version, Newman’s Own’s strong effort and basically every store brand in the states- nothing has ever matched the popularity and name recognition of the beloved Oreo. (Let’s all spare a moment for the now defunct and formidable Oreo rival, Hydrox cookies , or Droxies.)
Even in upscale joints, the Oreo is given its due, starring in fancy desserts and appearing as a crumbled ingredient, crushed into a crust or dipped in chocolate. (Many mid-level restaurants also embrace the deep-fried Oreo as a dessert option.) In fact, MSNBC spoke with several venerated chefs who cited a love for the humble Oreo, such as Food & Wine’ s best new pastry chef, Shawn Gawle of Corton restaurant in Manhattan. Gawle said:
“Dipping, taking them apart, they have become so playful and interactive. Everyone has their own individual way of eating them, plus the texture is great.”
Tyson Podolski, chef de cuisine at the James Beard Award-winning Summer Winter in Massachusetts also commented:
“They are probably my favorite store-bought cookie… Growing up we always had them at the beach, and now every time I go to the ocean I want them.”
To honor Oreo’s 100th birthday, Nabisco has released a limited edition version with sprinkles in Oreo’s cream center. Are you an Oreo fan?
