When I first saw a recipe for homemade oreos, it was a couple of years ago, and I was so overwhelmed. I though no way could I ever make something like this.
I was at the gym today. Yup, me. I was at the gym. I'll say it again. I was at the gym. I was trying not to look at all the people on ellipticals working so hard and making it look easy. I was trying not to notice the little tiny people hardly breaking a sweat. Well, I couldn't help it. I am a little chubby. Oh well. We can't all be perfect, but like I said, I was at the gym. So I'm working on it.
Just a warning: If you're trying to not be chubby, these cookies won't help.
They come out of the oven seeming too soft, but harden just like real oreos in a few minutes. I think I'll vote and say that these are better than the oreos in the box. Ultra-addicting and crunchy.
The filling is almost exactly like the original oreo filling, which allows you to add as much as you want and make that oreo you've been dreaming of eating since you were a kid. Tripple-stuffed!!
This is a sweet cookie. A delicious, buttery, sweet cookie. But, when you think of an actual oreo, the wafers are somewhat un-sweet and actually on the slightly salty side, which contrasts with the super-sweetness of the filling bringing harmony, happiness, yada yada. If you want your cookie closer to that original, you can take out a full
half-cup of the sugar. If you want to make the cookie by itself, go ahead and
use the full amount.
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
Set two racks in the middle of the oven. Preheat to 375°F.
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.
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.
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 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. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.