when i saw a recipe for homemade oreos, i had two thoughts. the first one was, “whoa, those look good” and the second, “there is no way you can replicate a factory made cookie filling.” let me tell you, my friend, this filling is DEAD ON. make these and be amazed. the cookie part is close too, especially if you lessen the amount of sugar like the original recipe note suggests.
also, i don’t know if i’ve ever talked about it on here, but one of the reasons that i grew to love baking so much (aside from the obvious ones), is that taking the time to prepare the cake, pie, muffin, etc., actually helps me eat LESS of them. i don’t know why, maybe because i get so much satisfaction out of the process that i don’t feel the need to gobble it all up. however, in the case of these oreos – i think i ate 10 that first night. be warned!
HOMEMADE OREOS (originally found here)
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) 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
Set two racks in the middle of the oven. Preheat to 375°F.
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.
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. *don’t flatten too much – i made this mistake and some of the edges were too thin and got a bit burnt. i still ate them*
Set baking sheets on a rack to cool.
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.
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 on top of the filling and press to evenly push it out to the edges. *i initially put too little filling in the cookies and had to pull them apart to add more, so don’t be shy – fill the cookies up!*
-and now munch away! preferably with a cold glass of milk 🙂