A friend gave me a recipe for homemade Oreo cookies; I couldn’t believe that they would really turn out, but I tried them today and they are great. It’s a fairly simple recipe, both the dough which is baked first and the filling which is added to the cookies after baking.
What a great idea for a cookie recipe!
Makes 25 to 30 sandwich cookies
For the chocolate wafers: 1 1/4 cups (155 grams) all-purpose flour 1/2 cup (45 grams, but cocoa weights can vary greatly) unsweetened Dutch process cocoa 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 to 1 1/2 cups (200 to 300 grams) sugar [see recipe note] 1/2 cup plus 2 tablespoons (1 1/4 sticks or 140 grams) room-temperature, unsalted butter 1 large egg
For the filling: 1/4 cup (1/2 stick or 55 grams) room-temperature, unsalted butter 1/4 cup (50 grams) vegetable shortening 2 cups (240 grams) sifted confectioners’ sugar 2 teaspoons (10 ml) 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. (For a sweeter cookie, use 1 1/2 cups sugar, for a less sweet cookie, more like the original, use 1 cup) 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.