Homemade Oreo Cookies
I love Oreos! I know a few people who also love Oreos. My friend, Mary, once pointed out to me how bad Oreos are. I stopped buying them and have missed them! In one of my late-night emails to our cousin Jessie we discussed our love of Oreos. She shared with me that she found two different recipes for homemade Oreos. According to Jessie the best of the two recipes is in the cookbook: Make the Bread Buy the Butter
Make it or buy it? Make it.
Hassle: Yes. Worth it.
Cost comparison: Homemade $0.16 per ounce. Nabisco $0.18 per ounce.
1/2 lb. unsalted butter, melted (coconut oil can be a great substitute)
3/4 c sugar
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips, melted and cooled
1 large egg
1 1/2 cups all-purpose flour
3/4 cup cocoa powder (I used all black cocoa powder so they really looked like Oreos!)
1 teaspoon kosher salt
1/2 teaspoon baking soda
Filling: (I needed 1 1/2 batches of filling)
8 Tablespoons unsalted butter, softened
1 2/3 cups confectioners’ sugar
1 teaspoon vanilla extract
1 Tablespoon milk
pinch of salt
1) In a mixing bowl, whisk together the butter & sugar. Add the vanilla & chocolate. Beat well. Add the egg and beat some more.
2. Sift together the flour, cocoa powder, salt, & baking soda. (I own a sifter and am too impatient to use it and it seemed fine) Pour remaining powder into the bowl & whisk to combine. Stir this into the chocolate mixture. It will look like a mistake – a tacky, fudgy brown mess. Don’t worry. Let it rest for 20 minutes at room temperature to firm up. (cover dough with plastic wrap to avoid drying up)
3. Transfer the dough to a piece of waxed paper. Shape it into a long log – about 22 inches long and 1 3/4 inches in diameter the dough is sticky but if you briskly & lightly roll it back & forth on the waxed paper, you will end up with a log. If the dough starts to stick to the paper, transfer it to a new piece of waxed paper. Once you have a log of dough, try to make it as smooth & even as you can. You are trying to replicate cookies made by a machine. Refrigerate the waxed paper covered log of dough for a few hours, or overnight, until very firm.
4. Heat oven to 325 degrees F. Butter a baking sheet or line it with parchment paper. Cut the dough into scan 1/4-inch slices. Place them on the cookie sheet. They can be as close as 1/4 – inch apart so pack them on there. (My first pan I did 1/4 in slices and they ran together, my next batch I cut much smaller – Oreo cookie size and then I could pack them on but they needed less baking time)
5. Bake for 20-25 minutes (Mine were done sooner at 12-15 min) until they’re cakey but firm when you press with the tip of your finger. Cool completely on a rack.
6. To make the filling: Beat all the ingredients together until perfectly smooth. Spread onto the cooled cookies, about 2 teaspoons per cookie. Store the cookies at room temperature in a cookie tin for up to five days.
Makes 2-3 dozen.
Nola Mae approves of these cookies. When Jack tasted the cookies he asked me, “Did
you really smash Oreos just to make these frosted cookies?”