July 26, 2011
That’s right…they are as good as they sound. They are slightly chewy but still a little crisp but the cookie tastes exactly like a real store-bought Oreo. And then the cream in the center….OMG… it tastes just like the vanilla cream of the original cookie but the texture is way better, soft but still substantial.
In high school I went through quite the Oreo phase with my bestfriend Katty. We would go to my house after dance and alternate dipping them in peanut butter and milk while watching Grey’s Anatomy….Healthy combination, I know.
Homemade Oreos <— makes between 25-30 sandwich cookies
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa (Dutch process if you have it
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar (I used 1 cup to make them less sweet, like the original)
1/2 cup plus 2 tablespoons unsalted butter, softened
1. Preheat your oven to 375 degrees. Place parchment paper or a silpad on your cookie sheets.
2. In a large bowl, whisk/sift together your flour, cocoa, baking soda, baking powder, salt, and sugar.
3. Add the the butter and egg to the mixture, stir to combine and until the dough pulls into a large mass.
4. Spoon teaspoon amounts of the dough onto your cookie sheet, 2 inches apart.
5. Using 2 moistened fingers to lightly pat down each cookie before baking
6. Bake for 9 minutes, rotating the cookie sheet once during bake time. (I baked mine for 8 and they were a bit softer.)
Vanilla Cream Filling makes enough for all the cookies plus some to make about half double stuffed! ;)
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening (If you don’t feel comfortable with using shortening..I don’t…then use all butter but the shortening creates a more substantial more like the real cookie texture.)
2 cups powdered
2 teaspoons vanilla extract
1. Cream together the butter and shortening with a mixer.
2. Add the vanilla.
3. Slowly add the sugar until it’s all smooth. (and delicious)
Match up each cookie by shape and size so they make good matches. Using a piping bag and large tip squeeze about 2 teaspoons of filling onto one of the matches and then create a sandwich using the other cookie.
The cookies are best when dunked into a cold glass of 1% milk…..but that’s just me. :) If you’re more t the dip into peanut butter/twist and lick/hates the filling-only eats the cookie type, then do whatever floats your boat.
Enjoyyyy! PS it’s my 25th post. yay me :)
-Recipe adapted from Smitten Kitchen