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Oreo Cookies. Yes You Can Make Them at Home!

October 10, 2012

As soon as I was old enough to bike to the grocery by myself with a pocket full of change, I was buying Oreos. I was obsessed with them. My mom didn't let us have packaged cookies or other treats when I was growing up, so I'm sure that only made me want them even more.

In high school, my friends and I would buy a half pound bag after school and sit around twisting apart the chocolate cookies, making the monumental decision of whether to first lick off the thick creamy center stuck to one side or devour the unadorned crunchy cookie side instead. I don't remember a ton of moments from, say, science class, but I sure do remember eating a lot of Oreos.

Even though I don't buy Oreos anymore, I still dream about them. One day I decided to stop fantasizing and come up with my own take on an Oreo that I'd feel good about letting my kids eat. My husband doubted I could replicate the classic taste and experience of the classic, but I plowed ahead and came up with a recipe.

Oh. My. Goodness. This homemade version is crazy good. And the part I love most is that you can use cookie cutters to make homemade oreos in an unlimited array of shapes.

Instead of depriving kids of sweets entirely, get into the kitchen and make them something special like these delectable treats. Your little ones won't have an easier time deciding which side of the cookie to eat first, but you will certainly feel better about them eating these than what you'd buy in the store.

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Homemade Oreo Cookies  (makes 30 sandwich cookies)

  • Prep Time:10 minutes,
  • Cook Time: 12 minutes,
  • Total Time: 40 minutes,

Ingredients

  • 1 1/4 cups white wheat flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cubed and chilled
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 large egg
  • 1/4 cup vegetable shortening
  • 1/4 cup unsalted butter, room temperature
  • 1/4 cup powdered sugar

Preparation

  1. 1. Preheat oven to 350 ℉.
  2. 2. Sift together the flour, cocoa powder, baking soda, and salt. Place in the bowl of a food processor.
  3. 3. Add the chilled and cubed butter and the white and brown sugars to the food processor and pulse until it resembles coarse meal. Add the egg and continue to pulse until a dough forms.
  4. 4. Roll the dough between two pieces of parchment paper or on a lightly floured surface until 1/4 inch thick and cut out cookies with a 2-inch scalloped edged round cookie cutter, or any of your favorite cutters.
  5. 5. Bake for 12-15 minutes. Cookies will be soft at first, but harden as they cool.
  6. 6. In the bowl of a standing mixer or with an electric mixer, cream together the shortening and butter, then gradually add the powdered sugar until the filling is soft and fluffy.
  7. 7. Spread 1 teaspoon of filling onto half of the cookies and sandwich together with the remaining cookies.
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Comments






  1. ctgirl

    January 1, 2013 at 8:25 pm

    Reply

    How do u come up with all these cool recipes?

    • catherine

      January 2, 2013 at 10:53 am

      Reply

      Lots of sitting around dreaming about foods! It’s a rough life. ;)

  2. ctgirl

    January 1, 2013 at 4:50 pm

    Reply

    Cool!

  3. null

    November 30, 2012 at 6:54 pm

    Reply

    I’ve quickly become a fan of your recipes!

  4. amy z

    November 19, 2012 at 3:35 pm

    Reply

    Oh wait….I made a second batch and cooked them longer than I thought I should be cooked. They came out soft but got hard once cooled. And they tasted like Oreos! Sorry for doubting you Catherine – let’s chalk it up to “operator error”.

  5. David

    November 17, 2012 at 12:32 pm

    Reply

    Can i substitute the shortening for just vegetable oil and i not what can i substitute it for?

    • catherine

      November 19, 2012 at 1:06 pm

      Reply

      The shortening is for the filling so oil won’t work for that. You could use all butter and add a little vanilla extract to make it more of a classic buttercream frosting!

  6. amy z

    November 11, 2012 at 7:54 pm

    Reply

    Not like oreos at all actually.

  7. Laurie

    November 10, 2012 at 8:44 pm

    Reply

    Do you store these in the refrigerator or out?

    • catherine

      November 12, 2012 at 11:42 am

      Reply

      I stored them in an airtight container on the counter for three days!

      • Maryellen

        December 6, 2012 at 12:30 pm

        Reply

        These look yummy! I bet they rarely stay around for three days ;-)

  8. Aman

    October 28, 2012 at 1:30 pm

    Reply

    These chocolate cookies may work for ice cream sandwiches!

  9. Pingback: Copycat Lofthouse Sugar Cookies, Copycat Oreos, Spinach Balls, Pizza Margherita, and Migraine Muffins…made with l♥ve by the Cookie Mama. |

  10. Lisa | With Style and Grace

    October 12, 2012 at 11:39 am

    Reply

    love the idea of making these at home!

  11. Stacie

    October 11, 2012 at 10:50 pm

    Reply

    These look delish! I was also dreaming of oatmeal cream pies
    The other day. Any thoughts on a recipe?

    • catherine

      October 12, 2012 at 4:25 pm

      Reply

      Hmmm that’s a good one! I’ll have to start working on it!

  12. Sarah

    October 11, 2012 at 6:41 pm

    Reply

    These are great! I had to make them without my food processor and I probably wouldn’t do that again. After adding the egg they were still way too dry so I had to add another egg and it made them a bit too sticky. I think the food processor would have eliminated the initial dryness. Other than that, they turned out great. Oh, and I won’t use shortening so I subbed coconut oil and ended up having to add more powdered sugar to the filling, which really wasn’t a big deal since so little filling is used per cookie. However, to compensate for that extra sugar, I only used 2/3 cup of sugar in the cookie dough (I only had organic cane sugar so didn’t do brown and white). They were plenty sweet with the sugar reduction in the dough, so I’d definitely make them that way again.

    • Ruth

      October 20, 2012 at 8:10 am

      Reply

      I had the same problem with the dough as Sarah, and I used a food processor. Too dry, but after adding 1 t vanilla and 2 T water, it was sticky and even stuck to the parchment paper. Ended up getting them made and they taste good. Made some w/ the filling in the recipe. The rest we filled with a pumpkin, cream cheese, and powder sugar mixture for Halloween.

  13. Madeleine

    October 10, 2012 at 3:15 pm

    Reply

    Wow, these look great! Can’t wait to try out the recipe – I love oreos too!

  14. Lindsey L.

    October 10, 2012 at 2:09 pm

    Reply

    So excited to try this . I had a different recipe I was going to try tomorrow . I will try yours instead. Thank you for sharing

  15. Stefanie

    October 10, 2012 at 1:18 pm

    Reply

    Oh my gosh, that is so funny! I was just looking up recipes for homemade oreos last week. Can’t wait to try yours!

  16. Dorothy

    October 10, 2012 at 12:35 pm

    Reply

    I don’t have a food processor. Do you think I could use a pastry cutter instead and still get the same consistency?

    • catherine

      October 10, 2012 at 1:06 pm

      Reply

      Yes! You could even use your fingertips to gently mash the butter into the flour and sugars to form the coarse meal consistency!

  17. Meghna

    October 10, 2012 at 11:27 am

    Reply

    This is by far, probably, the coolest recipe you have ever posted! Thanks so much!

  18. laurel

    October 10, 2012 at 10:17 am

    Reply

    Speechless with excitement….

  19. Natasha

    October 10, 2012 at 8:29 am

    Reply

    Also…just wondering….do you think I could sub coconut oil for the shortening? That’s what the white filling is made of. At least it is here in Canada.

    Thanks!

    • Sarah

      October 11, 2012 at 6:37 pm

      Reply

      I used coconut oil instead of the shortening and it worked out pretty well. I did have to add more sugar, otherwise it tasted too oily (plus I added vanilla extract because I was trying to cover up the coconut taste for a picky eater – I thought it still had a bit of a coconut flavor, but he didn’t notice and loved them).

    • catherine

      October 10, 2012 at 11:02 am

      Reply

      I have not tried it with coconut oil, but it might work. You might need to add more sugar to make it thick enough, but give it a try!

    • Rebecca

      October 10, 2012 at 8:45 am

      Reply

      I would like to know a valid substitute, as well. Can’t wait to try these.

  20. Natasha

    October 10, 2012 at 8:25 am

    Reply

    This is great! Thanks for this. Can’t wait to get started, but want to clarify the egg. Only one? It’s not listed in the ingredients.

    Thanks again!

    • Tanz

      December 10, 2012 at 1:20 am

      Reply

      I love watching all of your vieods. I’m making the red velvet cake for my daughter’s birthday this weekend. My question is, how in the world do you and Steph keep from weighing 300 pounds with all this baking you do? I’ve only been copying your recipes for a couple of weeks and I’ve already gained 5 pounds. I love to bake but if I keep this up, I’m going to have to get bigger doorways.

    • catherine

      October 10, 2012 at 11:03 am

      Reply

      Yes, 1 egg! I’ve updated the recipe!

  21. Serena Ross

    October 10, 2012 at 8:23 am

    Reply

    My son is crazy about Oreos, so I would love to try these! He is allergic to dairy though. Do you think I could substitute earth balance vegan sticks for the butter?

    • catherine

      October 10, 2012 at 11:03 am

      Reply

      Yes, Earth Balance is a great butter substitute!

  22. Ruth

    October 10, 2012 at 8:18 am

    Reply

    Yes! Can’t wait to try these! Assuming only one egg?

    • catherine

      October 10, 2012 at 11:03 am

      Reply

      Yes, 1 egg!


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