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.

marlinchen 23rd-Jul-2012 04:34 am (UTC)
These seem like they would be DELISH. I like oreos well enough, but these look even better. YUM AND THANK YOU. I WANT TO TRY THIS OUT IN THE NEXT COUPLE OF DAYS.
cakecrumbs 23rd-Jul-2012 06:13 am (UTC)
Oh yum! These look so delish.

I also had no idea Oreos used palm oil, so thank you for pointing that out. I find it so hard to know which products use it and which don't. I wish they had to label it so consumers could make better informed decisions.
hannyk 23rd-Jul-2012 08:35 am (UTC)
hi. thank you for the recipe.

one question - what's "shortening"?

epic_cakes 23rd-Jul-2012 09:29 am (UTC)
shortening is solidified vegetable oil :) we use it at work to make boston icing.
hannyk 23rd-Jul-2012 09:32 am (UTC)
thanks. can I use margarine or butter instead?
epic_cakes 23rd-Jul-2012 09:33 am (UTC)
You can but you'll be making buttercream and it'll have a slightly different flavour.
hannyk 23rd-Jul-2012 09:35 am (UTC)
well, I don't think we have solidified vegetable oil in Israel... :( any ideas for replacement?
epic_cakes 23rd-Jul-2012 09:37 am (UTC)
Here in Australia it's sold in the same section of the supermarket as margarine and butter (usually at the top of the fridge cabinet thing) but I have no idea about a shortening replacement that would taste the same. Someone else might, though :)
hannyk 23rd-Jul-2012 09:40 am (UTC)
thank you for trying :)
eofs 23rd-Jul-2012 07:16 pm (UTC)
I would be surprised if you don't have some sort of solidified vegetable fat, because the main alternative is lard - and I can't imagine that that's particularly widespread!

What is usually used in Israel for pastry to make it really crisp and flaky?

Obviously I can't speak for the authenticity of this recipe (I'm sure you'll have a better idea) but if it is authentic then it would suggest that some form of shortening is available.
hannyk 25th-Jul-2012 07:38 am (UTC)
I'm afraid I don't know about the authenticity of the recipe you suggest, but thanks anyway :)
I can't use lard since it's not kosher... well, I guess I'll have to search harder :)
whyintellectual 23rd-Jul-2012 08:44 pm (UTC)
call SuperDeal at tel. 673-1141, 673-0277 and ask if they have any shoprite brand vegetable shortening in stock. They used to carry it. this particular store is in Jerusalem but they may have another store nearer to you. Apparently CheaperKol and Super haMoshava may also carry it at time.

You culd also try richwhip/tenuva whip
hannyk 25th-Jul-2012 07:36 am (UTC)
thank you for the info. I'll look for it. thanks :)
behindgrey_eyes 23rd-Jul-2012 10:35 am (UTC)
These sounds so yummy :D Thanks for sharing :)
reseda_3067 23rd-Jul-2012 11:12 am (UTC)
Yeah, I'd like to try these out, because sometimes I think Oreos can be a bit too powerful to eat for me, cocoa wise. These sound scrumptious.
Question, though: what are AP flour and Dutch- process cocoa powder? Maybe brand names? See, I'm from Sweden. Hence the questions. Hahaha. I suppose it's alright if I use the regular flour and cocoa powder we have over here? :) Thanks!
lab_jazz 23rd-Jul-2012 11:26 am (UTC)
what are AP flour
AP stands for all purpose flour, in other words plain flour. Flour that hasn't alread got any rising agents added to it.

We can get Dutch-process cocoa powder over here in Australia, but I only used it once as i didn't like it. It's a much stronger tasting cocoa powder. When it is asked for in a recipe I just put in normal cocoa powder.
reseda_3067 23rd-Jul-2012 11:31 am (UTC)
"All purpose" flour! *Facepalm*. I should have known! lol! Thanks for explaining. And about the cocoa powder. :)
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!
doc__holliday 23rd-Jul-2012 01:52 pm (UTC)
wait... you were in a position to craft ACTUAL rainbow oreos and you DIDNT MAKE THEM!? :O
emtqueen85 23rd-Jul-2012 02:00 pm (UTC)
Oh, they were made to be sold in a café, so I couldn't make rainbow Oreos.
myheartsonempty 23rd-Jul-2012 04:06 pm (UTC)
i don't know how no one (to my knowledge) has tried to make these yet. hahah
austenite2012 23rd-Jul-2012 04:42 pm (UTC)
Those oreos do look yummy and are probably a little bit healthier than the store-bought. Thanks for the recipe :)
microxcuts 2nd-Mar-2013 04:01 pm (UTC)
I made only 1/3 of the buttercream and have some left.
microxcuts 2nd-Mar-2013 04:03 pm (UTC)
This recipe is great! Just baked them :)
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