Homemade Oreos
This recipe consists of two parts: the wafers and the icing. There is nothing tricky about this recipe you literally throw all of the ingredients into the mixer and let it do the work. You might think when making the wafers that the dough is never going to come together but be patient, it does. Oh, and when a recipe says use room temperature butter they mean it!
Homemade Oreos (Adapted from Retro Desserts, Wayne Brachman via Smitten Kitchen)
Ingredients
- Makes 25 to 30 sandwich cookies
- For the chocolate wafers:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened Dutch process cocoa (Fry’s Cocoa Powder will work in Canada)
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 1/2 cup plus 2 tablespoons room-temperature, unsalted butter
- 1 large egg
- For the filling:
- 1/4 cup room-temperature, unsalted butter
- 1/4 cup vegetable shortening
- 2 cups sifted icing sugar
- 2 teaspoons vanilla extract
Method
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. (Remember, you’re aiming for 50 to 60 of these individual wafers!)
With moistened hands, slightly flatten the dough.
Bake for 9 minutes, rotating once for even baking.
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, equal in size to the first, on top of the cream.
Lightly press, to work the filling evenly to the outsides of the cookie. (I don’t think it’s entirely necessary to use a pastry bag. You could just spoon some icing on and squeeze between two wafers.)
Continue this process until all the cookies have been sandwiched with cream.
Henry testing the wafer batter. He’s a tough critic!
Once you’ve baked all the wafers and made the icing you can get to the fun part which is assembling the cookies. I’ll admit that at this point Henry had lost interest but I imagine older kids would really get a kick out of this part. The recipe suggests using a pastry bag but I think you could easily just spread the icing on and squeeze it between two cookies.
The end result…delicious; sweet and salty and reminiscent of the real thing! If I made them again, I would try and eliminate some if not all of the vegetable shortening. I imagine this is in there to help stabilize the icing but it is a bit waxy tasting. Does anyone have any good ideas of what you could replace it with, other than all butter?
Henry’s a man of few words but here is what he had to say, “Good! More again?” Man, I love that kid!
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We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
30 Comments
Jessica Johnson
March 11, 07:33I love this and would try coconut oil for the shortening!
Thanks for sharing!
the marion house book » homemade oreos
March 11, 07:46[…] see the full post and get the recipe, click here. I’m also sharing a few of my secrets for baking with a two year old. Do you have a favorite […]
Natalee
March 11, 08:16too gorgeous! Lucky Henry!
overfed annie
March 11, 08:43I am a big fan of the Marion House Book and happy to discover your lovely blog!
I second the coconut oil idea. It’s super healthy and works very, very well in baking – I often substitute it for butter so I bet it would be great in place of that shortening!
Thanks for the inspiration and happy weekend!
Ceri Marsh
March 11, 09:00Thanks for those suggestions, Jessica and Annie! Do you use coconut oil in the same amount as shortening? And does it give a coconut flavour? I’ve never tried it.
Megan
March 11, 17:50Yum, those look so delicious! What a fun recipe to make with your kids.
Emma at The Marion House Book
March 11, 22:17Good idea with the coconut oil. I’ve used it before in other recipes. I bet it would be good. Another excuse to make them!
(I think I would probably just substitute the same amount.)
elisa rathje
March 14, 04:54oh, such a darling. i third the coconut oil – you can get one by omega that is slightly processed so it doesn’t have a taste of coconut, but then it’s lost a bit of it’s goodness. i think the coconut would taste good here, though! yum! however, nothing wrong with tons of butter, in my book! x
Pamela
March 24, 21:25Just a thought, how about a cream cheese filling? Our family loves this in the Oreo cookies I make:
4 oz cream cheese, softened, 2 TBSP butter, 1/2 tsp vanilla, and 2 c. icing sugar.
Mix this all together and spread between the cookies. It is easily doubled.
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April 07, 14:46[…] Homemade Oreos (similar to Whoopie pies recipe) […]
Mike
April 08, 11:42Beautiful photos, delicious recipe, great-looking blog – a perfect post!
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April 15, 08:17[…] out gastronomical blogs of all kinds, The Kitchn, picked up my Homemade Oreos post that I did for The Sweet Potato Chronicles. So as you can see it was a bit of a foodie week for me. Have you seen these sites before? Any other […]
Kelly McKinley
April 15, 23:43Crunchy deliciousness. Made them tonight for a casual gathering of good friends and all but four were devoured. In one sitting.
BTW made the cream cheese version of the icing – silken and sweet.
According to Will, my 6 year old, – the best cookies ever.
Thanks, Emma.
Lindsey
May 24, 23:51I had homemade oreos as a shop in NYC and have been looking for a recipe ever since. These look amazing!
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August 19, 07:01[…] Homemade Oreos Emma Reddington of the The Marion House Book rocked our world with the homemade version of the classic cookie. […]
rachael
November 01, 20:12This was awhile ago, but I would replace the shortening with cream cheese.
Kathie
November 01, 22:00I think I’m the only one who is happy to see a homemade Oreo recipe that does NOT have cream cheese in the filling! There is no cream cheese in Oreo filling and frankly, I just don’t think it would taste right. So, thank you for not including it. I can’t wait to try this recipe.
Rachael
November 04, 17:47This looks awesome! When I read the recipe (before I got to you asking for substitutions), I was already thinking that I would make the center creme filling with just a bit of creme to make it spreadable (instead of the oil), I don’t think it would need as much (maybe 2 TBS, I’m not positive). Coconut oil is also a great suggestion and shouldn’t add any flavor. None that I have ever noticed, anyway and I have a pretty sensitive palate.
Stephanie
December 17, 00:49I’ve made these before and used a cooked flour frosting recipe (like the creamy vanilla frosting from magnolia bakery). Then I added marshmallow creme and a little powdered sugar because the cooked frosting is really light and not very sweet–no shortening, and delicious!
Christen
December 23, 14:03I found this on Pinterest and decided to give it a try to hand out as Christmas gifts. I think people will be intrigued when they see “homemade” oreos. I am in the middle of making them now and they are turning out perfect. I had to add a little milk to the frosting to make it spreadable, but it wasn’t even a tsp. Now they are perfect and smell amazing. I think my family is going to love them. Thank you!
aubreytincher@yahoo.com
March 22, 20:43I am about to take these on!! wish me luck
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Katie
August 28, 20:15Oh my! These were soooo good. I used cream cheese in place of the shortening in the creme filling and carob powder for the wafer dough. Oh. So. Good.
Amy
September 01, 14:15How long do you cook the cookies? I’m guessing about 10 minutes?
wendy
January 17, 09:49Lovingthis recipie! Has anyone tried freezing these oreo’s and if so with which filling? I fancy the coconut oil version but do you mean solid oil or liquid. Mouth watering and I haven’t even turned the oven on yet!
Zack
May 04, 13:22Instead of putting vegetable shortening i just added more powdered sugar till it was the thickness that I liked. Way better than oreos by the way. Real rich as well!
Lj
August 01, 11:57Just wondering if the cookies are crispy? They look soft like a whoopie pie I’m trying to find an “Oreo” remake with the crispy melt in you mouth cookies
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