Growing up, one of my best friends, Jackie, and I would have "Oreo date nights". we would watch movies, each Oreos, talk about the future, complain about boys and she would try to teach me to play "Free Falling" on the guitar. Those became core memories for me and she is still one of my very best friends to this day!
Flash forward to when I was pregnant with my son (and for several months after), I survived off of Oreos, bagels and anything made with cheese. There were many trips to the gas station down the road from our house to get Oreos and milk. I have always wondered what it would look like to try to make them at home. I am quite impressed with the result!
Ingredients for Oreos
flour
cocoa powder
baking powder
salt
unsalted butter, softened
sugar
brown sugar
egg
vanilla
Ingredients for filling
powdered sugar
unsalted butter, softened
vanilla
milk
Step 1:
In the bowl of a stand mixer with the paddle attachment, add the softened butter, brown sugar, sugar and vanilla. Mix on medium speed until light and fluffy. This will take approximately 2-3 minutes.
Step 2:
Add one large egg and mix on low until just incorporated. Add the baking powder, salt and coco powder to the bowl. Mix on low speed until just incorporated.
Add the flour and mix on low speed until it reaches the consistency of play dough. It should stick together when pinched.
Step 3:
Place the prepped dough in a sealed container and place in fridge. Chill for approximately one hour or until stiff.
Step 4:
Clean the bowl of your stand mixer and apply the whisk attachment. Add the softened butter, powdered sugar and vanilla to the bowl. Mix on medium speed until light and fluffy. This will take approximately 5 minutes. If the consistency is too thick, add up to one tablespoon of milk. Mix on medium speed until it reaches the desired consistency. The filling should be stiff.
Set the filling aside and loosely cover with tea towel or plastic wrap until ready to use.
Step 5:
Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper or silicone mat. Remove the chilled dough from the fridge.
Using a tablespoon, measure a scoop of dough, form into a ball and place on cookie sheet approximately 1-2 inches apart. Repeat until the cookie sheet is full.
OPTIONAL: For a more flat and crunchy cookie, press each dough ball down into a disk using a spatula or bottom of a cup.
Step 6:
Bake the cookies for approximately 10-12 minutes. Move to a wire rack and allow to cool fully.
OPTIONAL: If you chose not to the flatten the dough before baking, you can lightly press down with a spatula while still hot out of the oven to create a more flat appearance. This is my preferred method.
Step 7:
Using a small spatula or butter knife once the cookies are completely cooled, spread filling onto the bottom of one cookie. Using the bottom of another cookie, smoosh them together to create a sandwich. Repeat until all of the cookies are used.
Store in a sealed container in the fridge for up to 3 weeks or in the freezer for up to 3 months.
The homemade version of these are perfectly soft, chewy, sweet and chocolately. I think I actually prefer these over store bought Oreos! Please give me a follow, leave a comment letting me know what you think and/or check out some of the other recipes posted.
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