Cookie Week – Homemade Oreos

Yay! I actually baked something that I pinned,

and it was so amazing that I just might have to do it again sometime!

Oreo Cookie Recipe

This Oreo recipe that I found at Smitten Kitchen was my absolute favorite new cookie of the year!

My wafers turned out crisp, though not as crunch as the originals, and the filling (which I may or may not be addicted to) is more like a frosting than the solid lump of sugar-y goodness that you’re probably used to.

Texture factors aside, they taste almost exactly like the regular store bought version. Bring on the milk!

The recipe below is written with my changes for less sugar & regular cocoa powder. Click through for the original.

Homemade Oreos
Makes 25 to 30 sandwich cookies

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup plus 2 tablespoons room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

Preheat to 375°F.
Thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. 
On low speed, add the butter, and then the egg. Continue mixing until dough comes together in a mass.
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet about two inches apart. 
With moistened hands, slightly flatten the dough. 
Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.

To make the cream:
Place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla.
Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.

To assemble the cookies:
Pair off your cooled cookies by size.
Use a pastry bag with a 1/2 inch, round tip, to pipe teaspoon-size blobs of cream into the center of one cookie.  
Place the other cookie on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. 
Continue this process until all the cookies have been sandwiched with cream. 
Dunk generously in a large glass of milk.

Homemade Oreo Cookies

A few notes –
* Not sure if my cookies were small, but I had a lot of cream left over after they were filled. I ended up taking some of the tops back off and making them more like the Double-Stuffed Oreos at the store. Extra YUM!
* Do not store these with a slice of bread, or any other type of cookie. The longer they sit, the more they lose their crispness.
*Also, be warned that the filling will probably ooze out the sides when you take a bite. Think of it as a harder version of a whoopie pie, since I guess that’s what it really it is. 😀
Have you ever made a “knock-off” food that turned out just as good as the original?
So far I’ve made this Olive Garden-style Zuppa Toscana that has worked out well, but I keep seeing 
really good things about Olive Garden bread sticks, and also Auntie Anne’s Pretzels.
Glad I wasn’t one of those people who made a resolution to get skinny!
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9 thoughts on “Cookie Week – Homemade Oreos

  1. Ooooh, yum! At first glance, I thought this was a recipe I've made quite a few times, but it's actually pretty different. Yours look much more authentic than mine to the real deal. The recipe floating around my family uses cake mix for the cookies (so they end up being very soft) with cream cheese filling. Nothing like real Oreos, but still tasty. These look delicious, I'm going to give them a try!

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