Almost a year ago I was reading cooking blogs and spotted these homemade oreos. I casually mentioned to Pat that I should make him these cookies sometime since he’s such a huge fan of regular Oreos. He agreed that it was a great idea and has been pestering me to make them ever since. We celebrated Christmas on December 21st and when he got home from school that day I had a huge tray of the cookies waiting for him.
It was silly of me to wait so long to make these cookies. They’re actually quite simple and they were a huge hit. I made a double batch so I could give some as gifts. The consensus was that they’re, “Even better than regular Oreos.” Considering I don’t like regular Oreos I didn’t think this was such a compliment, but then I realized that coming from Oreo-lovers this is high praise indeed.
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 cup sugar (You would only want to use 1 1/2 cups of sugar if you were filling them with something less sweet than the Oreo filling)
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
(I doubled the recipe to make “double-stuff” Oreos. I really don’t think there would be enough filling if you didn’t double it.)
1/4 cup (1/2 stick) 1 stick room-temperature, unsalted butter
1/4 1/2 cup vegetable shortening
2 4 cups (1 box) sifted confectioners’ sugar (I didn’t sift it.)
2 4 teaspoons vanilla extract
Food coloring – optional
1. Preheat to 375°F. Line baking sheet with parchment paper.
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. With moistened hands, slightly flatten the dough. Bake for 9 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. (Optional – add food coloring)
5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. I think it’s much easier to use a small cookie scoop to scoop on the filling. 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.