Homemade Oreos!

Cookie Monster
Posted on 07/23/2012 by emtqueen85

I love Oreo cookies. I love dipping them into milk until slightly soft and nomming down. I love slathering on peanut butter (thanks, The Parent Trap!) and nomming down. I love crumbling them up into ice cream or brownies and nomming down. I love just nomming down on Oreos.

What I don't love is that store-bought Oreos are chock-full of stuff that I really shouldn't eat, like high-fructose corn syrup and palm oil. Plus, palm oil has some ethical concerns that makes me want to avoid products using it. But they're sooooo good...

So what's a girl to do when she needs an Oreo fix? Make them herself, that's what. It's not as quick and simple as making a trip to the grocery store and ripping into a package, but just as tasty and you get a deserved sense of accomplishment and not the guilt after realizing you've mowed through a sleeve and a half of Oreos in five minutes.


    • 1 1/4 c. AP Flour
    • 3/4 c. Dutch-process cocoa powder
    • 1 tsp. baking soda
    • 1/4 tsp. salt
    • 1/4 tsp. baking powder
    • 1 1/2 c. sugar
    • 5 oz. unsalted butter
    • 1 large egg, room temperature

      1. Into medium size bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
      2. Cream sugar and butter until light and fluffy. Add egg, beat to combine. Gradually add flour mixture, beat until well combined.
      3. Chill dough for several hours or overnight.
      4. Roll out dough to approximately 3mm thickness. Use small cookie cut out of choice.
      5. Bake at 325F for 7-9 minutes, rotating halfway through. Let cool.
      6. Use filling of choice (I used American Buttercream) and sandwich two cookies together.
NOTE: The yield will vary, depending on the size of the cookie cutter used. I used a medium-sized shell cutter, so I got about sixty individual cookies, thirty sandwiched.

American Buttercream:

6 c. powdered sugar, sifted

1/2 c. butter

1/2 c. shortening

6-8 T. milk

1 tsp. vanilla extract

Cream butter until smooth. Add shortening and cream. Add half of powdered sugar and milk, beat until smooth. Add remaining powdered sugar and beat until light and fluffy. Add more milk to desired consistency.

mysid 23rd-Jul-2012 01:43 pm (UTC)
Also, since "Dutch-process" cocoa has a lower acidity than natural cocoa powder, it effects which leavening agents can be used in a recipe. When switching from one cocoa to another, you may need to switch from baking powder to baking soda. (I've read that Dutch-process cocoa is "regular cocoa" in most of Europe, but in the USA--where I live--natural cocoa is more common.)

Real Oreos use black cocoa, which as its name suggests, is super-Dutched cocoa so dark that it appears black. It's key if you want authentic Oreo flavor. Lighter cocoas are better if you prefer another taste.

(Your cookie photo looks great!)

Edited at 2012-07-23 01:46 pm (UTC)
reseda_3067 23rd-Jul-2012 06:15 pm (UTC)
Thanks for all the info on different cocoa. I had no idea. :)

Oh! My user pic is not of a cookie. It's an old egg cup I was given when I was little and used to eat boiled eggs out of. But it's cute! lol!
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