Homemade Oreos

Life has been super busy and hectic. (That is a HUGE understatement. I started this post in February, but am just posting it now…) Among other things, Kiddo and I moved recently. This is the first new recipe that we have tried in the new kitchen. We hit a few bumps in the road. The biggest being that my beloved Kitchenaid mixer seems to have suffered from being in an unheated storage unit for two years. After attempting to cream the butter we threw in the towel and used a hand beater. I do not recommend that for this recipe. Also, does anyone know who can fix my mixer?!?!

Back to the cookies. They are really good, however I had to make some tweaks to the original recipe. My changes: use salted butter and 1/2 the stated salt, roll the dough WAY thinner than the recipe says. The cookies do taste just like Oreos if you get the cookie part thin enough. If not, the cookie part is not crisp enough and the flavor is overpowering. If you follow the recipe below your chocolate sandwich cookies will taste like the real thing!!!

Homemade Oreos Recipe

COOKIE

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 tsp salt
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 ¼ cups dark cocoa powder
  • ½ tsp baking soda

CREAM FILLING

  • ½ cup butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla
  1. In a large bowl, cream together 1 cup of softened butter with the sugar and salt, until light and fluffy.
  2. Beat in eggs until fully combined.
  3. Sift the flour, cocoa powder, and baking soda into the mix (we added 1 cup flour, then the cocoa powder and baking soda, and then the final cup of flour to try to get a better mix). Blend well.
  4. Add the dry ingredients to the wet ingredients, and mix together until well incorporated.
  5. Turn the dough out onto your surface and push together into a flat square. Divide into 4 parts and wrap each in plastic wrap to refrigerate for 1 hour.
  6. Preheat oven to 325˚F.
  7. To roll out the dough, place a quarter of the dough between two sheets of parchment paper (rolling in flour would work, but will make the cookies white). Roll the dough SUPER thin, a 1/4 cm or thinner. Think of an actual ores, and keep in mind the the cookies will puff a little while baking.
  8. Using a small round cookie cutter, or shot glass if you are classy, cut the dough into individual rounds and place on a large parchment-lined baking sheet, leaving at least ½-inch between each cookie. **
  9. Pack together any scraps and put back in the refrigerator. Take out the next quarter of dough and repeat steps 7 and 8. Repeat with this process with all the remaining dough.
  10. Bake in a preheated oven for 15 minutes. Remove and transfer cookies to a cooling rack to cool completely.
  11. To make the filling, combine ½ cup butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy.
  12. Assemble the cookies by spreading a generous scoop of the icing onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.

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