Homemade Oreos

Oreos

Yay homemade oreos!!  Ok these don’t really taste like oreos at all but they are delicious!  They are much richer than the original as well as much more flavorful.  I should probably just call them chocolate sandwich cookies but that is so boring so I’m sticking with homemade oreos.

These are pretty easy to make, just mix the dough and put on a cookie sheet.  I used a piping bag so I could get more evenly sized cookies.  The dough is really dense so it takes some elbow grease to get it out of the piping bag but I still think it was faster (and easier) than scooping the cookies with a spoon. 

After baking the cookies let them cool and make your cream. 

Once your cookies are cooled and your cream is made, match your cookies up with other cookies of similar size.  Pipe the cream onto one of the cookies and sandwich its matching cookie on top.  You can kind of mush them together until you get the cream to spread to the outside of the “sandwich”. 

YUM!

Homemade Oreos

For the chocolate wafers: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 cups sugar [see recipe note]
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 vanilla extract

1. Preheat to 375°F.
2. In the 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. Mix 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.

To assemble the cookies, in a pastry bag pipe teaspoon-size blobs of 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.