19 October 2010

Homemade Oreo Cookies


Joy of joys.

You know how the best part of an oreo is the filling?  Did you ever unscrew two oreos and carefully re-sandwich together the two sides with the filling still attached?  I did.  Then Nabisco got smart and started making the double-stuffed version.  I always wished I could eat that stuff by the spoonful.

Once these were all put together, I totally piped leftover oreo filling directly into my mouth.  It was a childhood fantasy come true.  It was amazing.  Definitely not ladylike.

These aren't exactly healthy.  But if we're comparing them to the packaged kind... do you see where I'm going with this?  Plus, you get bonus "cool points" for making something previously only made possible by Nabisco.  Sweet.



Oreo Cookies
From Retro Desserts, adapted by Smitten Kitchen
*As an American living in Europe, I am all too flexible when it comes to measurements.  I've become accustomed to millilitres, grams and Celsius, but cups are still a large part of my vocabulary.  This is an American recipe, but I've added the European measurements where needed.  I generally leave cups alone, since I have a nice set of measuring cups and still haven't adjusted to using kitchen scales.


For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks or 140g) room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
  1. Set two racks in the middle of the oven. Preheat to 375°F (190°C).
  2. 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.
  3. 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.
  4. 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.
  5. To assemble the cookies, in a pastry bag with a 1/2 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.
Makes 25 to 30 sandwich cookies.

12 comments:

  1. I used to LOVE the oreo cream filling...I would eat the filling by itself then dunk the cookies in milk until they got all soft! These look so good!

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  2. These look absolutely yummy!

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  3. I am sitting here eating orange Halloween Oreos as I'm reading your post and can I say I'd rather be having yours! Looks delicious!

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  4. I am making these....now (found it on tastespotter)nothing like oreo cookies :-)

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  5. Can't wait to try these. The hubby has loved them for years, and now I can indulge as well. Thanks!

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  6. I'm not sure I'm going to make it through my entire workday without leaving early and going home to make these. Wow, talk about a great take on an American classic.

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  7. Thanks everyone and happy snacking! :)

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  8. These look absolutely delicious and I seriously have to make right now!!!

    ( :

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  9. Better than store bought oreo's I added pink food coloring to the frosting and made these for Valentines day and everyone loved them!

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  10. I made these(I am a single guy) and I made them way too big and put way too much frosting in them....hence, they were delicious. Perfect bachelor snack! Thanks!

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