I haven’t ever met one person who doesn’t like an Oreo Cookie. If you are out there- you then need to try this version which I am sure you will love! This recipe is a spin off the famous cookie in which you will notice slight differences. Homemade Oreos are made from 2 soft, bitter-sweet cookies surrounding a very sweet vanilla icing. They seem a bit crispy when you let them cool, but after icing some of the butter is absorbed to make the cookie soft and chewy. I have served these at parties and to group meetings and there are never any left-overs. If you want a new cookie that will turn heads, this is the recipe for you!
Today was a very exciting day and big changes are on their way! I moved out of my apartment in Boston and tomorrow I will be moving into a Wellesley College residence hall for the summer. Earlier this year I was hired to teach a sports medicine camp to 8th and 9th graders and this week begins orientation! Life has been a bit crazy because I am also starting my finals tomorrow which end on Friday. The exciting news (if there ever is about finals) is that I will officially be a 2nd year Physical Therapy Doctoral Student!!! Wahoo!!! 🙂 Well anyways, I should go back to studying now…..Enjoy the cookies!
Preheat oven to 375
This recipe yields about 30 cookies
Homemade Oreo Ingredients:
1 1/4 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
10 tablespoons unsalted butter (room temperature)
1 large egg
1/2 cup unsalted butter (room temperature)
2 cups powdered sugar (sifted)
1 tablespoon vanilla
1 tablespoon milk
Gluten Free Version:
**Substitute flour and add xantham gum to the above recipe.
1 cup millet flour or brown rice flour
1 teaspoon xanthan gum
Don’t be afraid to get your hands in there and mix up this thick cookie batter! (But please make sure you wash your hands for at least 15-20 seconds) 🙂
**Make sure to make your cookies VERY small (unless you want HUGE oreos). Our first batch we made a mistake and the cookies were too big and spread all into each other. My advice, grab a cereal spoon and only fill the spoon so its heaping a little and roll that into a ball and press on the cookie sheets. Don’t worry it it looks small, you will be pleasantly surprised.
Homemade Oreo Directions:
- In a large bowl, mix the flour, cocoa powder, baking soda, baking powder, salt, sugar (and xantham gum for gluten-free version).
- In a separate bowl, beat the butter and egg together.
- Add the butter to the dry ingredients and mix together with a processor, beaters or by hand and a spoon (see pictures).
- Using a cereal spoon, take a small heaping ball of dough and place on a cookie sheet. (I like to use a silicone baking mat which cooks more evenly and provides a great nonstick surface.)
- Bake for 10 minutes and let sit for 3 minutes. Then place cookies on cooling rack.
- While cookies are baking, make the frosting.
- In another bowl, beat butter until smooth. Then add sifted powdered sugar until smooth. Then add vanilla and milk until it tastes perfect (how you want it to) and is light and fluffy.
- When cookies are cool, load a baggie (clip the end off after adding icing) or frosting bag with icing and twist the end. Squeeze icing into the middle of a cookie and press another equal sized cookies on top so the filling spreads evenly in all directions. You will figure out how much you want between each cookie 🙂
- Enjoy!! The Oreos stored well for up to 5 days!
Recipe Adapted from Smitten Kitchen
Baked by Michelle for MoreChocolate.net