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.
Amrita Rawat is the author of the blog Chai and Dumplings. Born in India and a lifelong resident of Atlanta, she recently moved to Saint Louis. Her love for food stems in part from its ability to bring cultures together and in part from how darn good it feels to eat a delicious meal. She loves traveling and has eaten her way through cities like Hong Kong, Paris, Budapest, Mumbai, and Shangri-la. Amrita is also a contributor to Sauce Magazine in St Louis.