I did it. Pushed aside fear, took a risk, and I did it. I made Oreos.
In the mix of ice cream, s’mores and all things peanut butter, is one of my favorite cookies, Oreos. I can’t get enough of them. What’s not to love?
Oreos were a snack food that was always in our house. I grew up eating them. In fact, I used to take Oreos in for lunch when I was in middle school, and was definitely the kid who took pleasure in challenging her friends in a race to see who could lick the icing off their cookie first. I’m not a very competitive person, but I often took first place. Oh my…
When double stuffed and peanut butter Oreos came out, I thought my world turned upside down. I couldn’t believe my favorite cookie had been improved! As for the Oreo Thins–that’s just a shame. Sure, they taste great but they’re kinda skimpy…
When I found a recipe for homemade Oreos I was a little skeptical. Why would you try to recreate something that doesn’t need recreating? I was also scared of ending up with mini whoopie pies. If I couldn’t get the right taste, crunch, and sweet creamy filling, this recipe would be a bust.
I decided to go for it anyways and see what would result. I have to say I was pleasantly surprised.
Now lets be real, no recipe stands a fighting chance against the original Oreo, but these are pretty good. (Trust me, I’m their biggest critic). I think the best part is the filling. It tastes pretty close to the real deal! This means I’ll be making it in large batches to consume on its own. 😉
But seriously, make these. A pretty tasty cookie and not at all hard to make.
Here’s the recipe! I found it here, but made some modifications to the original. Enjoy!
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened Dutch process cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 to 1 1/2 cups sugar
- 1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature
- 1 large egg
- 1/4 cup (1/2 stick) room-temperature
- 1/4 cup vegetable shortening
- 2 cups sifted confectioners’ sugar
- 2 teaspoons vanilla extract
1. Preheat to 375°F.
2. In a mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While mixing on low speed, add the butter, and then the egg. Continue mixing until dough comes together in a mass.
3. Divide the dough in two. Roll out each half on a different baking sheet until the dough is about 1/4 inch thick. Bake for 10 minutes.
4. Remove from oven and immediately cut out circles. Use a circle cutout that is about 1 1/2 -2 inches in diameter. Transfer cookies to a cooling rack. *Work quickly and finish cutting before the cookie cools too much and is difficult to cut.
5. 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.
6. To assemble the cookies, scoop teaspoon size amounts of the cream and gently roll into mounds. Place the mound on a cookie half, and lightly press another half onto it, working the filling evenly to the outsides of the cookie. Continue until all the cookies have been sandwiched with cream.
- Mix in 3-4 Tablespoons of peanut butter to the cream to create a peanut butter filling.
- Add 1/2 teaspoon of mint flavoring to the filling to create a mint Oreo cookie.
- Use Special Dark Hershey’s cocoa powder to create a richer flavor.