The Baker Chick

Baking up a delicious life.

Homemade Oreos

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So remember a few weeks ago when I mentioned bringing a boy back home to Wisconsin to meet my family? Well yeah, that happened and it went well! Everyone loved Andy and my Dad even told some of my Arab relatives that we were engaged. (We are not engaged.)  Anyway- now it’s time for me to return the favor and meet Andy’s family in North Carolina. He has 8 nieces and nephews which I’m excited about since I don’t have any (yet.)

I knew I couldn’t come empty handed so I tried to think of an easily transportable treat that the kids would love. I have to score brownie points after all! :) I think these are the perfect thing and I can’t wait for everyone to try them. They taste very much like an Oreo just with a better homemade touch. The cookie is crispy with a slightly chewy center and the filling is creamy and sweet just like Oreos.  For some reason, my filling felt a little too thick though so I may add a teaspoon or less of milk next time to make it easier to pipe. I must say though that when I pull the top off the “Oreo” to lick the filling out of the middle- it tastes just like I remember. Enjoy!

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Homemade Oreos
Yield: 25-30 cookies
 
Ingredients
For the chocolate wafers:
  • 1¼ cups all-purpose flour
  • ½ cup unsweetened Dutch process cocoa
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 to 1½ cups sugar (depending on how sweet you want the cookies- I used 1 cup.)
  • ½ cup plus 2 tablespoons (1¼ sticks) room-temperature, unsalted butter
  • 1 large egg
For the filling:
  • ¼ cup (1/2 stick) room-temperature, unsalted butter
  • ¼ cup vegetable shortening (I used the Spectrum Organics Brand I've mentioned before.)
  • 2 cups sifted confectioners’ sugar
  • 2 teaspoons vanilla extract
Instructions
  1. Set two racks in the middle of the oven. Preheat to 375°F.
  2. 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.
  3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. These cookies will spread a lot so give them plenty of room! With moistened hands, slightly flatten the dough. Bake for 9-11 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
  4. 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.
  5. To assemble the cookies, in a pastry bag with a ½ inch, round tip, pipe cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

Source: Smitten Kitchen Via Retro Desserts by Wayne Brachman

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Comments

  6. I now have the answer, dutch process is the oreo like chocolate and natural is like hershey’s chocolate! I could not remember which was which. Anyhow, I am glad to have this recipe. I am sure it beats out store bought any day!
    flourtrader.blogspot.com

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  11. Ah yes, the introducing-the-boyfriend-to-the-Arab-family-and-subsequent-them-publicizing-your-not-yet-planned-marriage. Been there – the hilarity!

    In other news your Oreos look scrumptious. Blast from the past treat for sure!

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  13. These look wonderful! Really perfect, mine would turn out like mismatched splodges no doubt :) Ive been wanting to try to make my own oreos for a while and this looks like the perfect recipe, im sure they will go down a storm with the other half’s family :)

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  18. I just made some for my bf he LOVED them! But when it said to ‘Take rounded teaspoons of batter…’ I read tablespoon, lol. They turned out huge, but my man ended up loving them that way. They really taste just like the real thing! Thanks so much for sharing!

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  19. home made oreos sound so good, they have to be so much better than store bought!
    I’m sure they will be a big hit in North Carolina when you meet Andy’s family!
    Have a wonderful trip and thanks for sharing this recipe with us, I know my girls will love them!

    Reply

  22. These sounds perfect. I usually prefer store bought oreos a day after they’ve been open since they soften slightly, no waiting with these!

    Just looked over the rest of your blog and I’m looking forward to following a fellow theatrical baking blog!

    Reply

  25. Hey:D i loved them when you made them for us:D i am def going 2 try and make them on my own!! Can’t wait too see you again!!

    — (:Samantha:)

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  26. These look delicious, and I want to make them this week! But I had a question…by “Rounded teaspoons of batter”, do you mean an actual teaspoon measuring spoon, or the small spoon you put on the table?

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  27. Julisana- I don’t think the amount of dough matters too much as long as they are all the same. I used a measuring spoon, but filled it just over to make them slightly bigger. I’ve seen people make these with a tablespoon as well for a larger cookie!

    Reply

  31. I just made these for my friends daughter who has corn allergies and can’t eat “real” oreo’s. I just made vanilla swiss buttercream for the filling and tweaked the baking powder to cream of tartar and baking soda and used non iodized salt….viola! Corn free oreo’s! Thanks for the awesome recipe! They taste just like the real thing!!!

    Reply

  32. I was wondering what would happen if I used regular cocoa instead of unsweetened? Can I just not add as much sugar or is unsweetened just necessary?

    Reply

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