Sweet Remedy

Homemade Oreo Cookies

Oreo cookies are the best, aren’t they? What could be better than them? A homemade version I say! I’ve been trying to cut out as much processed foods as I possibly can; especially in my baking so I wanted to use homemade oreos for my cookies & cream cupcakes this past weekend at the market. I set out to make the closest replica of oreos that I could so that the cookies & cream cupcakes were still just as good if I used the packaged cookie. I think I did a good job turning this treat into an amazing homemade spin-off of the beloved oreo cookie.

I’m not sure the cream filling is perfect though, the cookie itself is completely a winner. Maybe I’ll have to eat another cookie to decide how the filling stacks up.

Homemade Oreo Cookie Recipe:

adapted from Retro Desserts via Smitten Kitchen

ingredients – 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 cup sugar
  • 1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
  • 1 large egg

ingredients – filling:

  • 1 stick room-temperature, unsalted butter
  • 2 cups sifted confectioners’ sugar
  • 2 teaspoons vanilla extract
  • 1 tsp milk

directions:

  1. Set two racks in the middle of the oven. Preheat to 375°F.
  2. 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.
  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. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
  4. To make the cream filling: beat together the sugar and butter, add vanilla and milk
  5. Assemble the cookies: the easiest way is to fill a pastry bag with the filling and pipe just enough onto one cookie then place another cookie on top to make a sandwich. If you put too much filling in the center you will know by it oozing out the sides.

 

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14 Responses to “Homemade Oreo Cookies”

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    1
    Jun — June 27, 2011 at 11:03 am

    I really love oreo cookies, it is the only cookies i eat, aside from tim tam. I guess it is time for me to attempt making some myself. Thank you for sharing.

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    2
    Leslie Dickey — June 27, 2011 at 3:51 pm

    Yum! I love that these look soft and delicious–the softness factor is something a true oreo is definitely missing. Love your story and your photos! Beautiful blog!

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    3
    Katie @ Healthnut Foodie — June 28, 2011 at 12:09 am

    These look amazing!!! My hubby and I have been working on a (“oreo” free) version of cookies and cream ice cream for our girls! Thank you for the great inspiration! Absolutely beautiful photography!

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    4
    Laura — June 29, 2011 at 3:29 pm

    Oh my,
    I’ve been thinking of making a baked good lately and this more than fulfills my dreams. Great idea!

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    5
    Sandra — June 30, 2011 at 10:20 pm

    I would really like to make these, I like to add Oreos to some of my desserts. Like you I’m trying to avoid as many processed foods as possible.

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    6
    elle marie — July 1, 2011 at 4:45 am

    Double drat, I’m on a no overindulgence month and these pictures here makes me want to cheat, damn they look scrumptious.

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    7
    Jackie Hale — July 2, 2011 at 1:55 pm

    omg..I love homemade oreos and I’ve seen the recipes in blogland but just not motivated to make them..Maybe, seeing yours might push me in that direction. Love oreos!!!
    J

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    8
    Taylor @ greens & chocolate — July 7, 2011 at 10:33 pm

    Oreos have always been my favorite cookie growing up…and I MUST have them dunked in cold milk! I love the picture of the homemade oreo floating in the milk!

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    Joanna — February 22, 2014 at 2:48 pm

    I think to get the filling perfect, you would have to start with shortening instead of butter. These look so good, though! Gonna have to try them!

    • Samantha Seeley replied on — February 22nd, 2014 at 3:02 pm

      So true! If you click through to the original recipe, I believe it was a mixture of shortening and butter but I don’t like to use shortening in my kitchen. Just a personal preference. I’m sure it would be more like the original with the shortening.

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    10
    Coleen — March 3, 2014 at 2:31 pm

    I just made these, and they came out great (thanks Pinterest!)! The only thing that I wasn’t expecting was for the dough to be so crumbly… I was worried they wouldn’t cook well, but they came out just fine.

    • Samantha Seeley replied on — March 5th, 2014 at 11:33 am

      Thanks for stopping by Coleen! I thought the same thing about the crumbly dough! 🙂

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    Katrina — March 15, 2014 at 5:12 pm

    These turned out great! They really fit the bill and I knowing exactly what I am eating makes them that much better. I am happy that I read the comment about the dough being crmbly otherwise I probably would have added more liquid to acheive a more cohesive dough.

    • Samantha Seeley replied on — March 15th, 2014 at 6:59 pm

      I’m so glad you liked them!

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