Skip to main content

Homemade Oreos


These Homemade Oreos will put a smile on your kids' face, and perhaps even yours! The cookies' texture is crumbly with intense chocolate flavor, and it is reminiscent of an Oreo. This is an easy, no fuss recipe to follow and it will turn out well. The only minor tweak I did was I made some of them into smaller-sized cookies. I urge you to try this recipe. I bet your family will like it as much as mine did! :-)


Recipe adapted from Flour By Joanne Chang (pg 134)

Homemade Oreos

Ingredients


The Cookies

1 Cup (2 sticks/228g) Unsalted Butter, melted and cooled slightly
3/4 Cup (150g) Granulated Sugar
1 tsp Pure Vanilla Extract
1 Cup (200g) Semisweet Chocolate Chips, melted and cooled slightly
1 Large Egg
1 1/2 Cups (210g) Unbleached All-Purpose Flour
3/4 Cup (90g) Dutch-Processed Cocoa Powder
1 tsp Kosher Salt
1/2 tsp Baking Soda

Vanilla Cream Filling
1/2 Cup (1 stick/114g) Unsalted Butter, at room temperature
1 2/3 Cups (230 g) Confectioners’ Sugar
1 tsp Pure Vanilla Extract
1 Tbsp Milk
Pinch Kosher Salt

Method

In a medium bowl, whisk together the butter and granulated sugar until well combined. Whisk in the vanilla and chocolate. Add the egg and whisk until thoroughly incorporated.

In another medium bowl, stir together the flour, cocoa powder, salt, and baking soda until well mixed. Using a wooden spoon or a fork, stir the flour mixture into the chocolate mixture. The dough will start to seem as though it’s too stiff, too floury. You may find it easier to switch to mixing it with your hands until the dough comes together and achieves the consistency of Play-Doh. Let the dough sit at room temperature for about 1 hour to firm up.

Transfer the dough to a 15-inch square sheet of parchment or waxed paper. Using your hands, shape the dough into a log about 10 inches long and 2 to 2 1/2 inches in diameter. Place the log at the edge of the paper and roll the paper around the log. With the log fully encased in paper, roll it into a smoother log no more than 2 1/2 inches in diameter. Refrigerate for at least 2 hours or until firm. The log may settle and sink a bit in the fridge; if you like, re-roll it every 15 minutes or so to maintain a nice round log. If not, your cookies will be more oblong than round, which is not a bad thing taste-wise, though they won’t look like the famous packaged cookie. (The dough can be wrapped in plastic wrap and refrigerated for up to 1 week or frozen for up to 1 month. If the dough is frozen, thaw overnight in the refrigerator before proceeding.)

Position a rack in the center of the oven and preheat the oven to 325°F (163°C). Butter a baking sheet or line it with parchment paper.

Slice the dough log into 1/4-inch-thick slices. Place the slices about 1 inch apart on the prepared baking sheet.

Bake for 20 to 25 minutes, or until the cookies are firm to the touch. Check them frequently after 15 or 16 minutes, poking them in the middle; as soon as they feel firm to the touch, remove them from the oven. You can’t judge by color because they start out black. Place the baking sheet on a wire rack and let the cookies cool on the baking sheet. (I baked mine for about 16 to 17 minutes)

Make the Vanilla Cream Filling: While the cookies are cooling, make the frosting. Using a stand mixer fitted with the paddle attachment or a handheld mixer or even a wooden spoon, beat the butter on low speed for about 30 seconds, or until completely smooth and soft.

Add the confectioners’ sugar and vanilla and beat until the mixture is perfectly smooth. Add the milk and salt and beat until smooth. The filling will look like white spackle and feel about the same—like putty. (You can also mix this frosting by hand, using your hands to mix and knead the confectioners’ sugar into the butter. Make sure the butter is very soft.) You should have about 1 cup. (The filling can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 2 weeks. Bring to room temperature before using.)

To assemble the sandwich cookies: Scoop about 1 rounded tablespoon of the filling onto the flat side of 1 cookie. Top with a second cookie, flat side down, then press the cookies together to spread the filling toward the edges. Repeat with the remaining cookies.


Comments

  1. My sons love oreo cookies, thks for sharing the recipe ^_^

    ReplyDelete
  2. So creative. Can't wait to try these!

    ReplyDelete
  3. my mouth is watering. these sound so perfect to my hungry tummy.

    ReplyDelete
  4. ooh, I LOVE double-stuff oreos, but never buy them 'cause they contain high fructose corn syrup. thanks so much for this recipe!!!

    ReplyDelete
  5. Now this is something i definitely have to try! I LOVE OREOS!!

    ReplyDelete
  6. Hi Angie, Your Homemade Oreos recipe has been selected to be featured in a Recipe Guessing Game. Please share the following link with your friends and fans. To play, go here: http://knapkins.com/guess_games/134?source=blog Congrats again!! :)

    ReplyDelete
  7. How many does this recipe make?

    Thanks

    ReplyDelete
  8. @cindy: Makes about 18 large sandwich cookies.

    ReplyDelete
  9. Are these soft or crunchy?

    ReplyDelete
  10. If I dont have time to let it sit in a log form. Can I bake it after its been cooled. And form it into balls?

    ReplyDelete
    Replies
    1. I'm sure it's doable. Let me know the result. Thanks Kylee.

      Delete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside..

Updated: November 26th 2013
This is an updated post with a new video guide on How To Slice Hasselback Potatoes


Hasselback Potatoes
(Printable Recipe)

Ingredients

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Method

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 min…

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up!

Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video.

UPDATED: November 26th 2013
This is an updated post with a new photo and video cooking guide.







Dumplings

Ingredients

200g Ground Pork
100g Prawns, finely chopped
200g Napa Cabbage, finely shredded
1 stalk Scallions, finely minced
80g Chives, finely chopped
20g Ginger, finely minced
2 Tbsp Soy Sauce
1 1/2 Tbsp Sesame Oil
1 1/2 Tbsp Shaoxing Wine or Sake
1/2 Tbsp Sug…