Would I have to start planning outfits around the tattoo like I plan for weather?
It would seem that the rumors are true and that the newest limited-edition Oreo flavor -- now available for purchase -- is indeed "s'mores." We'll get to how they taste in a minute, but first let's address the campfire-scented elephant in the room.
They did not call them "s'moreos."
Big mistake. Big. Huge.
I mean c'mon. In a world of increasingly absurd portmanteaus, "s'moreo" is one that actually deserved to exist. It is unjust and cruel that "s'moreo" is denied its day in the sun while abominations such as "platishing" are typed on keyboards as if they were real words.
I'M SHAKING MY DAMN HEAD TO BE HONEST.
But enough about that. Let's move on to the real questions. Are these better than "normal" Oreos? Are they comparable to actual s'mores? Is a campfire really unnecessary?
(Real quick though, shout out to whatever PR person wrapped my package in rope. Very rustic touch.)Appearance
The wafer portion of the cookie looks like a slightly-browned Golden cookie, and the creme is half "chocolate," half "marshmallow." Missing: the charred bits of burnt sugar I look for in a toasted -- OK, completely burnt -- marshmallow.
Sweet, sweet, sweet. All I get it sweet. I wish I could elaborate on this but literally all I smell is corn syrup with maybe some hints of hydrogenated oils.
As I noted in my last very important Oreo review, I really appreciate that Nabisco took my advice and started changing up the flavor of their wafers along with the creme.
It really goes a long way.
This time, I was delighted to see that Oreo went with graham-flavored cookies, as anything else would have been not only blasphemy, but a real missed opportunity. (And the whole naming thing was strike one in that regard.)
The graham flavor wasn't completely absent, but it was weak and could only be tasted if the wafer was consumed on its own. When the cookie is eaten as a whole, what little graham flavor there is gets lost to the overwhelmingly sweet creme.
Other than that, there's not a whole lot to talk about. The cookie was a little harder than the chocolate or golden wafers, which is neither good nor bad, it just is.
The joy of a s'more lies in the toasted (or burnt, if you're me), caramelized, gooey marshmallow and sweet, sticky, melted chocolate. Obviously, when consumed straight from the package, these cookies provide none of these delights.
Flavor-wise, both cremes fall a little short. When tasted individually, without each other -- and without the cookie -- the "marshmallow" creme has barely detectable hints of vanilla and the "chocolate" tastes of the cheapest milk chocolate to ever grace an Easter basket (think Palmer's Chocolate Eggs).
When combined -- and especially when eaten with the wafer -- all nuance and lost and all the consumer is left with is sweetness. The "marshmallow" portion was the most disappointing; how hard would it be to get some little caramelized bits in there? At least then I'd have a fraction of a chance at convincing my brain I was eating a s'more.
Dipping them in milk actually helps to bring out the flavors -- here's the science on why -- which is great news; you were going to do that anyway.
Overall, as a cookie and if not compared with an s'mores, these are a good -- if tooth-achingly sweet -- specimen. I didn't find them as delicious or as addicting as regular Oreos, but I did eat them. (And I wasn't mad about it.)
But I disagree heartily with this "no campfire required" business.
Once roasted over an open flame (either outside or in) the s'moreo comes much closer to tasting of the real thing. They're still not gooey, but at least we get a melted -- though still very cheap tasting -- chocolate and a bit of caramelization and/or char, depending on how aggressive you are in your roasting. (I like my marshmallow to look as if they've been burninated by the burninator.)
Of course, once the cookie and its marshmallow friend are toasted, it only makes sense to combine them into the ultimate s'moreo, something I am calling "S'moreo Squared."
If you prefer a more gently-roasted, golden sort of s'more situation, I recommend using my broiler method from this post or just holding everything farther from the flame.
Is it better than an original Oreo?
No. Not even a little bit. They're not bad, but they're a bit one note -- that note being a highly-processed sweetness -- and they certainly don't take the place of an ooey, gooey s'more, especially not straight out of the package. Heat 'em up a bit, and you're much closer. Through a toasted marshmallow on there, and you've got something very special.
What do you all think? Will you be trying s'moreos? What's your favorite limited-edition Oreo so far?