When I was a kid I would share my Oreo’s with my dog. He got the creamy center and I got the cookie. Now that I am a parent, I used to share my Oreo’s with my kids. They got the white soft center and I got the cookie. With this recipe I solved my issue, no creamy white soft center. Just a nice simple, thin wafer all to myself. I still share though.
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Oreo Wafers
- Total Time: 14 mins
- Yield: 30 cookies 1x
Description
No creamy white soft center. Just a nice simple, thin wafer.
Ingredients
- 1/2 cup all purpose flour
- 1/2 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup of sugar
- 1/2 cup + 2 tablespoons butter, room temperature
- 1 large egg, slightly beaten
Instructions
- Preheat oven to 375.
- In a Kitchenaid bowl, combine all ingredients. If you don’t have a counter mixer, then use a medium size bowl and mixer, combine all ingredients.
- Mix ingredients until well blended. Batter will be similar to thick brownie batter.
- Line two cookie sheets with parchment paper.
- Using a scoop, scoop cookies 2 inches a part. These cookies spread and you will need the whole cookie tray. Don’t try to make them fit or you will end up with one large cookie.
- Bake for 7-9 minutes. They are very thin and will burn if you over bake them.
- Remove cookies from oven and let rest on sheet for a few minutes, remove carefully with spatula to a cookie cooling rack.
- If you would like to have a filling, let cookies cool completely and then fill.
- Prep Time: 5 mins
- Cook Time: 9 mins
Frequently Asked Questions
Can I use Dutch-process cocoa instead of natural unsweetened cocoa for Oreo wafers?
Yes. Dutch-process cocoa gives a darker color and slightly mellower, less acidic chocolate flavor, which is closer to the commercial Oreo wafer. Natural unsweetened cocoa also works. Both quantities are the same (½ cup). Avoid sweetened cocoa mix, which will throw off the sugar balance.
Why do these Oreo wafers spread so much in the oven?
The batter is intentionally wet — similar in consistency to brownie batter — and the cookies spread significantly as they bake. The recipe warns to space them 2 inches apart and use the full cookie tray. If they spread too much into each other, the oven temperature may be too low; check with an oven thermometer. Also make sure the butter is at room temperature, not melted, which causes extra spreading.
How do I store homemade Oreo wafers, and how long do they keep?
Store completely cooled wafers in an airtight container at room temperature, with parchment paper between layers to prevent sticking. They keep well for up to 5 days and actually crisp up more on days 2–3 as any residual moisture evaporates. If you’ve added a cream filling, refrigerate and consume within 3 days.
Love these Oreo wafers for a quick dessert fix!
I also would like to know what size scoop. Im going to assume the small Tablespoon, to make the size of Oreos
Hey Patricia! :D
The wafers are meant to be small and thin—about the size of an Oreo. A level teaspoon of batter works well for that. If you prefer using a scoop, a very small #100 disher is the closest match.
What size scoop? Please.
I was wondering how crunchy these are?