Tuesday, November 9, 2010

Homemade Oreos

Recently I've been trying out other people's recipes, mostly for things I had never imagined making myself, like Oreos. Who thinks about baking their own Oreos? But, this is seriously worth it. I might never buy the real thing ever again.

The recipe can be found at Smitten Kitchen, I came across it quite a few months ago and thought that it would be great for me because I am not a fan of the filling in normal Oreos. So, I longed to make just the cookies, the pregnancy and being huge and hating sweet things and really anything that wasn't tacos kept me away though. Alas, I am no longer pregnant, so it was a must on the 'make soon' list. Here is a link to the original recipe.

Makes 25-30 sandwich cookies and a whole ton of frosting


1 electric mixer (very necessary this time, sorry)
1 1/4 cups Flour
3/4 c unsweetened cocoa (instead of 1/2 cup)
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 cup sugar
1 stick butter at room temperature
1 egg at room temperature

1 stick butter at room temperature (instead of 1/4 c butter and 1/4 c shortening)
2 tsp vanilla
2 cups sifted confectioners sugar

  1. Preheat oven to 375°F
  2. Combine flour, cocoa, sugar, salt, baking powder, and baking soda, then mix until homogeneous (fancy word for distributed equally, today I feel like being fancy, I made my own oreos after all you know)
  3. Add in the butter (the room temperature butter, and might I remind you that room temperature is not squishy but cold to the touch...) and the egg.
  4. With the electric mixer, using a dough hook, mix somewhere between slow and medium until it forms a ball of thick dough.
    Using a teaspoon, and a baby spoon (or something of similiar size) measure out teaspoon sized lumps of dough onto a cookie sheet roughly 2 inches apart (I was able to fit 18 to a pan in three rows of six)
    Then with moistened fingers (this is important because otherwise you get all sticky) mush the little globs into flat ish circles
    Bake for nine minutes, turning the pans around about half way through.
    Let cool while you make the frosting, or just start eating them plain, because they're delicious.

To make the filling:
    Clean your mixer bowl out and fill it with the butter and vanilla.
    Then painstakingly sift all the powdered sugar in (if you want really buff arms, just make plans to do lots of sifting)
    Beat on high until it is light and fluffy then pipe/dab/spoon/spread however you want some amount close to 1 teaspoon of filling into each set of cookies. You're welcome to use more frosting than that, there will be a lot left over, but 1 teaspoon is the recommended amount.
    Save the left over filling for some other project, keeping it in the sealed container in the freezer will keep it for a month or so, or a week or so in the fridge.

    All the dry ingredients before mixing
    All the dry ingredients after mixing.
    The finished dough.
    A teaspoon crammed full of dough.
    A use for the millions of baby spoons I have
    Yep thats the baby right there, and here is squish the dough
    All the dough is squished hooray!
    The finished cookie part
    Me trying to be all artsy with the picture taking
    The frosting
    I hate sifting things...
    And the cookies!


  1. OMG I'm going to have to try and make these for my host family! XD

    (I love reading your blog by the way. I have a thing for baking myself :D)

    Keep it up!

  2. Yummy! I am guessing they were eaten in 2 seconds.