Home Made Oreos
That’s right, you read that correctly, home made Oreos.
I made these for my friend’s birthday party, since I wanted to make something and didn’t really have time to shop for a gift. I also wanted to make something special and quirky, kind of like our relationship. =P
These pictures are from the night after the party, however, since I loved them so much I made them again with my little sister.
Bleugh messy photo of the dough. As you can see, it’s not as wet as regular cookie batter. This dryness made it easier to roll.
I got this recipe from Smitten Kitchen, and she says to moisten your hands. I found that this really prevented the cookies from cracking when you press them down into coins. However, my second batch was also a lot less cracked because I think there was a bit more butter, making it nice and moist.
Here’s the link to the Original Recipe by Smitten Kitchen.
Ingredients:
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 to 1 1/2 cups sugar [see recipe note]
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
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. 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. Makes 25-30 sandwiches
Note: If you use 1 1/2 cups of sugar, you will get a good, sweet, chocolate cookie. However, if you think about it, Oreo wafers are not really that sweet, in order to contrast with the sugary filling. I absolutely love this contrast, and so I took Deb’s suggestion and took out the extra half cup of sugar. They were delicious.
