Why go to the supermarket, when you can make an even better version right in your own kitchen?
By Amrita Rawat
I used to love love love Oreos as a child. The year I spent in the United States in between living in India, I discovered Oreos and they made my five-year old world go round. Often, one would find me buried in a book with an Oreo in my mouth. Of course this was before the scare on saturated fats. When I got older, I slowly stopped eating or craving Oreos, and hearing about how unhealthy they were/are put me off even more!
Now I have a much stronger craving for chewy cookies in general. But when I saw this recipe for homemade Oreos on my favorite food blog,The Smitten Kitchen, I knew I had to give it a try.
My homemade Oreos turned out chewy, just the way I like them, but leaving them in the oven a few minutes longer will achieve the classic crispiness. The cookie itself is plain with very little sugar added so the sweet filling can shine through and be the ideal complement.
I also used black cocoa powder that I purchased online from King Arthur Flour, which gave it the same smell and taste of an oreo. I have since made it with regular Dutch-processed cocoa and achieved the same results, although not necessary that same bold black color.
I was alarmed by the use of shortening in the filling of this recipe until I did some research and found some trans fat-free, palm oil brand that worked well. Butter can be used in its place, but shortening has the best consistency for this. The filling tastes just like the oreo filling, and I definitely made mine double stuffed!
Word of warning: Once you make these, they will quickly become the most requested recipe… I have since made these five or six times, and once for a wedding order of take-home gift bags!
- 1¼ cups (124g) all-purpose flour
- ½ cup (50g) unsweetened Dutch process cocoa
- 1 teaspoon (4g) baking soda
- ¼ teaspoon (1g) baking powder
- ¼ teaspoon (1g) salt
- 1 to 1½ cups (192g) sugar*
- ½ cup plus 2 tablespoons (1¼ sticks) (142g) room-temperature, unsalted butter
- 1 large egg
- ¼ cup (1/2 stick) (57g) room-temperature, unsalted butter
- ¼ cup (57g) shortening
- 2 cups (260g) sifted confectioners’ sugar
- 2 teaspoons (9g) 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 ½ 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.
For less sweet cookies, use 1 cup, or add a half more to it, if preferred.