Oreo Cookie Recipes
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Oreo Cookies. Yes You Can Make Them at Home!

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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.

Homemade Oreo Cookies  (makes 30 sandwich cookies)

  • Prep Time: 10 mins,
  • Cook Time: 12 mins,
  • Rating:
    Rate this recipe
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...

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.
Homemade Oreo Cookies

Nutrition Information

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Comments






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  2. Jane, The Heritage Cook

    February 27, 2014 at 7:42 pm

    These are absolutely adorable and I LOVE that you can use cookie cutters to make a variety of shapes. So Fun!!!

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  5. Liz @ Virtually Homemade

    February 27, 2014 at 10:02 am

    These look so wonderful – much better than packaged :) Fun contributing to Comfort Food Feast with you :)

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  8. Danielle

    February 17, 2014 at 7:22 am

    Can I sub some of the flour for coconut flour? Also raw honey and coconut oil for some of the shortening and sugar to make up the frosting?

  9. Laura

    August 18, 2013 at 12:38 am

    Does it matter if I use lite brown sugar or dark brown sugar?

    • catherine

      August 19, 2013 at 11:09 am

      Nope, either one is fine!

  10. Nina

    April 28, 2013 at 12:08 pm

    Made these today with my 3 year old, they are amazing!!! Both she and my son loved them. Thanks so much, one more step in our endeavor to cut out processed foods.

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  12. Tatianna Samules

    April 7, 2013 at 1:31 am

    Can I just use all purpose flour instead of white wheat flour?

    • catherine

      April 8, 2013 at 10:50 am

      Yes you can! Use the same amount as white whole wheat called for. The cookies will have a slightly different texture.

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  14. Tina

    March 25, 2013 at 10:17 am

    Already printed! Will try soon, they look so delish! Thank you! :)

  15. ctgirl

    January 1, 2013 at 8:25 pm

    How do u come up with all these cool recipes?

    • catherine

      January 2, 2013 at 10:53 am

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

  16. ctgirl

    January 1, 2013 at 4:50 pm

    Cool!

  17. null

    November 30, 2012 at 6:54 pm

    I’ve quickly become a fan of your recipes!

  18. amy z

    November 19, 2012 at 3:35 pm

    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”.

  19. David

    November 17, 2012 at 12:32 pm

    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

      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!

  20. amy z

    November 11, 2012 at 7:54 pm

    Not like oreos at all actually.

  21. Laurie

    November 10, 2012 at 8:44 pm

    Do you store these in the refrigerator or out?

    • catherine

      November 12, 2012 at 11:42 am

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

      • Maryellen

        December 6, 2012 at 12:30 pm

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

  22. Aman

    October 28, 2012 at 1:30 pm

    These chocolate cookies may work for ice cream sandwiches!

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  24. Lisa | With Style and Grace

    October 12, 2012 at 11:39 am

    love the idea of making these at home!

  25. Stacie

    October 11, 2012 at 10:50 pm

    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

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

  26. Sarah

    October 11, 2012 at 6:41 pm

    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

      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.

  27. Madeleine

    October 10, 2012 at 3:15 pm

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

  28. Lindsey L.

    October 10, 2012 at 2:09 pm

    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

    • Sherry

      February 4, 2014 at 9:02 am

      Hi Ashley, thank you so much for the delicious repcie for making Oreo Bark. Talk about decadent!! I’m going to make it sometime soon. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris

  29. Stefanie

    October 10, 2012 at 1:18 pm

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

  30. Dorothy

    October 10, 2012 at 12:35 pm

    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

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

  31. Meghna

    October 10, 2012 at 11:27 am

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

  32. laurel

    October 10, 2012 at 10:17 am

    Speechless with excitement….

    • Haresh

      February 4, 2014 at 1:17 am

      Hi. My name is Jan from bobbypinsboardwalk. You have some dnlirag ideas on your blog, and I’m going to sign up to follow. I invite you to visit my blog and do likewise! I look forward to being further inspired :)

  33. Natasha

    October 10, 2012 at 8:29 am

    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

      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

      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

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

  34. Natasha

    October 10, 2012 at 8:25 am

    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

      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

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

      • Rosy

        May 28, 2013 at 1:39 am

        Hi,

        I am a vegetarian. Could you please suggest something that I can use instead of the egg??

        Thanks,
        Rosy

  35. Serena Ross

    October 10, 2012 at 8:23 am

    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

      Yes, Earth Balance is a great butter substitute!

  36. Ruth

    October 10, 2012 at 8:18 am

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

    • catherine

      October 10, 2012 at 11:03 am

      Yes, 1 egg!