Serious Eats: Sweets

In Which We Make A Centuple-Stuf Oreo

20120514-slideshow-oreo-building1.jpeg

As a kid, I preferred Double Stufs to single stufs. I preferred "Quadruple Stufs" to Double Stufs—twisting two doubles in half, discarding the bare cookies, and smushing the creme-bound ones together. But I really wanted more than that, and, well... hasn't everyone wanted to make a Centuple Stuf Oreo? We decided to see if it was possible.

I mean, we had a lot of leftover Oreos after tasting just about every damn kind. But not just any kind would work. We wanted all standard creme color and flavor; we needed all Double Stufs (stacking 50 thicker patties is easier than 100 skinny ones); we needed identical shapes. So we only had a few packs to work from. Very little room for error!

Double Stuf creme loosens from both cookies pretty easily—a huge plus. If you were just doing a few you probably wouldn't even need tools. But we're going professional here; no sticky fingers. A short blade keeps things clean and precise.

Four or five Double Stufs deep... this is about the point when my mother would've started to yell at me.

20120514-slideshow-oreo-building4.jpeg

At about 20 Double Stufs—so, 40 Stuf high—things are still pretty stable, but after a few more, you can feel that you're getting into uncharted territory.

But 100-Stuf is the goal, so we persevered...

20120514-slideshow-oreo-building5.jpeg

And when you clap the cookie atop Double Stuf #50, it's THE HAPPIEST MOMENT OF YOUR LIFE. It stayed upright, too, without any support! ... for a second.

20120514-slideshow-oreo-falling.jpeg

But all good things come to an end.

About the author: Carey Jones is the Senior Managing Editor of Serious Eats. Follow her on Twitter (@careyjones).

Printed from http://sweets.seriouseats.com/2012/05/in-which-we-make-a-centuple-stuf-oreo.html

© Serious Eats