Homemade Oreos™
One of the classic American cookies is the Oreo™ cookie. Oreo™ cookies were introduced in 1912 just as people were beginning to have more leisure time and were spending it out of doors enjoying sports, swimming and picnicing. The convenience of the cookie made it easy to enjoy as a snack anywhere!
Of course, I had to try my hand at making homemade Oreos™, as everything tastes better when it is homemade in my opinion! I wanted a cookie that was hard and would snap like the original Oreo™ cookie, but most recipes that I came across where soft cookies almost like a whoppie pie.
Then I came across this wonderful recipe and the cookies turned out perfect! I made my cookies larger than the recipe said to and I really liked that it made a jumbo Oreo™! 🙂 You can make them any size you want. Also, I changed the creme filling to include only butter and no shortening or cream cheese, so make sure to refrigerate them so they don’t melt if you take them along with you on your next picnic! Enjoy!
Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
In a large mixing bowl or stand mixer, mix the butter and sugar together until smooth.
Stir in the vanilla and salt.
Add egg and mix well.
Carefully add all the cocoa powder and mix until combined.
Add the flour, 1/2 cup at a time, until the dough begins to come together and pull away from the sides of the bowl. The mixture may be a little crumbly.
Roll out the cookie dough between two pieces of parchment paper until it is 1/2 to 1/4 inch thick.
Cut out 2-inch circles and place on baking sheet.
Cook for 10 - 12 minutes until set and the edge begin to crisp.
While the cookies are baking, mix all the creme filling ingredients together except the milk.
Add the milk to the creme filling only if it is not spreadable.
Once the cookies are completely cool, spread them with the creme filling and sandwich them together.
Ingredients
Directions
Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
In a large mixing bowl or stand mixer, mix the butter and sugar together until smooth.
Stir in the vanilla and salt.
Add egg and mix well.
Carefully add all the cocoa powder and mix until combined.
Add the flour, 1/2 cup at a time, until the dough begins to come together and pull away from the sides of the bowl. The mixture may be a little crumbly.
Roll out the cookie dough between two pieces of parchment paper until it is 1/2 to 1/4 inch thick.
Cut out 2-inch circles and place on baking sheet.
Cook for 10 - 12 minutes until set and the edge begin to crisp.
While the cookies are baking, mix all the creme filling ingredients together except the milk.
Add the milk to the creme filling only if it is not spreadable.
Once the cookies are completely cool, spread them with the creme filling and sandwich them together.
