• Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.

COOKIE DOUGH PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Set aside.
  1.06 oz butter
• In the bowl of your stand mixer, with the paddle attachment on, mix in the all-purpose flour, baking powder and sugar. Add the egg, milk, avocado oil, the cooled melted butter and the orange blossom water. Start on your lowest setting and increase the speed until you reach the desired consistency. About 3 minutes. Scrap the bowl down when necessary.
  8.82 oz all-purpose flour, 1 egg, 1.94 oz avocado oil, 1.76 oz granulated sugar, 2.65 oz milk, 1/2 Tbsp baking powder, 1 tsp Orange Blossom Water
  
• Divide the dough into approximately 10 segments (NOTE: They do not need to be of the same weight).
  
• Roll each segment into a log of about 1" | 2.5 cm in diameter. And make some incisions on top. Then, twist the dough to form an "S".
  
• Set aside directly on your Large Bonmat. Let your dough rise in a turned off preheated oven (100F/37C) for 30 minutes or at room temperature for 45 minutes.
  

BAKE!

• Preheat oven to 350F/180C and place butter in a small sauce pan and heat on low until melted. Set aside.
  1.05 oz butter
• Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 12 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft.
  
• Right out of the oven, brush the each cookie with melted butter and coat with sugar. Crush the Oreos and place the "worms" on top. Enjoy & "BONE" Appétit!
  1.76 oz granulated sugar, 10 Oreos Cookies without cream
  
• N.B. Storage is best when placed in a metal box.