Homemade Oreos

It was a lazy Friday afternoon. I was up at 6 am to go to work. I came home with the intention of going to class but due to the crumby weather and my lack of sleep from the night before, I chose to snuggle up with my temperpedic bed instead. Oh so comfy!

A few hours later, I awoke with a hankering to make oreos. Yes, oreos.

Oreos have been on my mind lately. My boss made them a few times at work, she even made an orange colored filling for Halloween. Too cute!

Warning, I shoved two big oreos in my mouth on my way out to ballet rehearsal. Do not do this. Tummy ache + having to jump and turn and look pretty and graceful= bad combo.

There are many ways to approach the dough. I used a food processor, but using a kitchen aid would be nice if you own one, and making the dough by hand is also easy.

Deb from smittenkitchen told me to drop the dough by teaspoonful onto a cookie sheet and then gently press down to flatten. A small melon-baller/ice cream scoop works well. I decided to roll out my dough and cut it into small circular shapes (due to lack of a cookie cutter, I used a shot glass instead). My boss told me that sometimes she will roll the dough into a log, refrigerate it, and then just slice and bake. The world is your oyster people so just experiment and find your method of choice.

Oh, yes, and to pipe the frosting between the cookies, I used a ziplock baggie and cut off a tiny piece from one end, scooped my filling in, and squeezed it out. You can use a pastry bag if you own one, or just a knife or a spoon, or your fingers…

Have fun!

Homemade Oreos
Adapted from SmittenKitchen

Makes 25 to 30 sandwich cookies

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 [or less if you like your cookie less sweet]
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
a few drops of water

1. Preheat to 375°F.
2. In a food processor, or bowl of an electric mixer, or by hand, 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. OR: Roll out your dough and use a small cookie cutter to cut into circular shapes. OR: Use the log method. 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.
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. 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 (OR: use the ziplock baggie method or just spread the cream around with a knife). Continue this process until all the cookies have been sandwiched with cream.
6. Dunk generously in a large glass of milk. I also like to split my oreo in half and lick out the filling! Mmm.