And you know what? All those bloggers were right. These things are fantastic. I’m a long-time lover of Oreos, but the homemade version is better, much, much better. The filling is a perfect copy-cat of the Oreo filling but the homemade cookie wafers are sweeter, slightly softer and so much better than the originals.
The cookie dough is just basic stuff: flour, cocoa, baking soda and powder, salt, sugar all whisked together, and then add the butter and eggs to form a soft dough.
Next form the cookies dough into round balls and flatten. I used a small tablespoon size ice-cream scooper to get cookies of a uniform size, but this made the cookies too big. The guests at the party wouldn’t take a whole sandwich cookie, everyone cut it in half and took just one piece. BUT I did notice that within seconds of tasting the cookie everyone, and I mean everyone, came back and scooped up their second half.
Also be warned: during baking these cookies spread A LOT. Leave lots of space between the cookies. My first batch spread so much that the cookies had to be cut apart. They also come out very flat. When they first come out of the oven they are nice and puffy, but they soon deflate. I kinda like the look of the puffy cookies (I wish they would have stayed like that), but they look more like the real thing once they had flattened.
The cookie filling was easy too. Typical buttercream frosting. The only thing I would do differently next time would be to use a clear vanilla extract. The regular brown stuff gave the filling a slightly ecru, off-white color.
And I didn’t put enough filling in between the cookies. :(
I was afraid I would run out so I was a little consertative with my filling swirls.
I ended up with about half the filling left over. Next time I’ll really load them up with filling and make Double Stuff Homemade Oreo Cookies. Yummm…
Homemade Oreo Cookies
Ingredients:
For the chocolate wafers:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened Hershey’s Special Dark Cocoa (the special dark gives the cookies a very dark color)
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 to 1 1/2 cups sugar (sweetened to your liking)
- 1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
- 1 large egg
For the filling:
- 1/4 cup (1/2 stick) room-temperature, unsalted butter
- 1/4 cup vegetable shortening
- 2 cups sifted confectioners sugar
- 2 teaspoons clear vanilla extract
Directions:
- Preheat to 375°F.
- In the bowl of an electric mixer whisk together flour, cocoa, baking soda, baking powder, salt, and sugar.
- Add the butter, and then the egg. Continue mixing until dough comes together in a mass.
- Take about 2 teaspoons of dough and roll into a ball. Place balls on parchment paper-lined baking sheet approximately two inches apart. Important: the cookies spread a lot so make sure you separate them by 2 inches. With damp fingers, slightly flatten the dough ball into a disk. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
- To make the filling: Cream together butter and shortening. At a low speed gradually add the sugar and then the vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
- To assemble the cookies: Scoop the filling into a pastry bag fitted with a 1/2 inch round tip. Pipe a circular swirl on one cookie. Place another cookie, equal in size to the first, on top of the cream and press the two cookie together.
- Enjoy with a tall glass of milk.
