Oreo cookies are by far my favorite cookie. While chocolate chip cookies and snickerdoodles are good, there is still no comparison to the delicious Oreo. Oreos are the perfect combination of chocolate and cream and are a great snack to have, with a glass of milk of course, after class. Since Oreos are so good, I decided to try my own spin on this classic cookie. I recently found a cooking blog that had a great recipe for homemade Oreos which were bigger and, in my opinion, better! These were a little more complicated than the cookies I usually make, but the extra challenge was fun. Here is the recipe straight from the blog. It is supposed to make 20 3” cookies or 10 assembled cookies, but I made mine smaller so there would be more to go around!
Ingredients
Cookie:
1 1/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 cup sugar
10 Tbsp butter, room temperature
1 large egg
Cream Filling:
1/4 cup unsalted butter, room temperature
1/4 cup vegetable shortening (I replaced this with more butter)
2 cups powdered sugar, sifted
2 tsp vanilla extract
Directions:
Dough:
In a medium-sized bowl, mix the flour, cocoa, baking soda and powder, salt and sugar.
Beat in the butter and 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 approximately 2 inches apart. With moistened hands, slightly flatten the dough.
Bake for 9 minutes at 375 degrees Fahrenheit. Be sure not to overcook them!
Set on a rack to cool.
Cream Filling:
Place butter and shortening in a mixing bowl.
At low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
Cookies:
1. To make a cookie, pipe teaspoon-sized blobs of cream into the center of a cookie using a pastry bag with a 1/2 inch round tip. Place another cookie, equal in size to the first, on top of the cream. Lightly press (I found spinning to be helpful too), to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.Just a few notes to add:
1. I didn’t use parchment paper, but greasing the cookie sheets with Pam worked well
2. Instead of using vegetable shortening, I just used more butter because shortening is very unhealthy. I wasn’t quite sure of the conversion between shortening and butter, so I just did a 1:1 trade off.
3. I just plopped blobs of filling into the center of cookies with a spoon instead of using a pastry bag. It worked just as well.
Besides these notes, I thought this recipe was fantastic. It did take a semi-long time to make, especially if you count the time spent at the grocery store, but it was totally worth it.
