Oreo cookies have been my absolute favorite store bought cookie since I was a kid. Guess what? I've managed to stumble across a recipe similar, but farrrr better. The cream filling is almost identical, but the chocolate wafer if so much better than any cookie you will find in a store. These are incredibly easy and fun to make and possibly my new favorite cookie. You will not regret trying this recipe!
Homemade Oreo Cookies
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| I love tiny display jars. They make everything cuter. |
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| Oreo cookie + milk = the best invention |
Adapted from Flour Child who originally got it from Smitten Kitchen
For the chocolate wafers:
1 to 1&1/4 cups all-purpose flour (I ran out of sugar, so I went with 1 cup...I loved that they weren't overly sweet this way)
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
1 to 1&1/4 cups all-purpose flour (I ran out of sugar, so I went with 1 cup...I loved that they weren't overly sweet this way)
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
- Preheat oven to 375 degrees
- In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass. (I used my electric mixer and thought it worked great)
- Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. Slightly flatten the dough with the bottom of a cup. 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.
- Assemble by piping filling onto bottom of a cookie and placing another of equal size to make a sandwich.
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