Who doesn't love Oreos? When asked this question, I think, "I love Oreos!" But as I really think about it, I realize that I only love double stuf Oreos. And really, I only love the creamy "stuf" in the center. I have been known to take an Oreo, open it, eat the good stuff and throw the cookies away! Oh dear.
But the good thing about these cookies is that they don't really taste much like Oreos. They are just really good chocolate sandwich cookies that somewhat reseble Oreos (but only if you are as talented as Deb from Smitten Kitchen). As you can see, I am not as talented as Deb. And while we are being blunt, let's be honest, my sandwhich cookies are actually pretty ugly.
But their ugly duckling appearance has not stopped them from being eaten at our house! Give 'em a try. I promise, you will not be dissapointed.
Homemade Oreo Cookies
adapted from Smitten Kitchen
Makes 25 to 30 sandwich cookies
For the chocolate wafers:
1 1/4 cups flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1 cup sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature butter
1 large egg
For the filling: (Note: I did not use this recipe- I used similar leftover frosting from my cookie cake)
1/4 cup (1/2 stick) room-temperature 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. 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. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.