Sunday, August 28, 2011


I haven't had an Oreo cookie since I-don't-know-when. But they sure do conjure up fond memories. See, despite the fact that my mom always packed me a wholesome lunch and fed me a well-rounded dinner, she used to let me eat dessert for breakfast. Shocking, I know, and probably why I have such a sweet tooth today. I'd scoff at a parent doing this now, but at the time I thought she was the best mom ever!

Oreos became one of my favorites as a kid, and with a big glass of milk they could almost pass as breakfast. Whether you like to twist them, lick them, dunk them or just eat them in one big bite, I think we can all agree that the allure of the Oreo is irresistible. It's probably why I had a hankering for a deep fried Oreo at the State Fair a few weeks ago. I chickened out at the Fair (as I have so many other years when I've said I'd have a deep fried Oreo), but a week later I still had that craving. And that's when I started wondering if I could make them myself (because buying a bag at the store would just be too easy).

I ended up forgetting all about this as I was consumed with other stuff last week (like winning the America's Test Kitchen Macaroni and Cheese Blogger Challenge, thank-you-very-much!), but I stumbled across this awesome blog on Friday night and my jaw dropped when I saw the post on Oreos from scratch. I just couldn't resist, so I made them right away on Saturday morning. And boy, oh boy, oh boy, am I glad I did! As the blog claimed, they're even better than the real thing!

I had just one minor problem with this recipe, which I think I may be able to remedy with a slight tweak. While the cookies were perfectly-sized circles headed into the oven, they ended up spreading and made super-sized Oreos. That's fine, but had they held their shape they would have looked and tasted like the real thing. Usually, spreading occurs as a result of too much butter so next time I make this (and there WILL be a next time!) I'll either omit a little butter or add a little flour. The cooking time was also somewhat tricky, as my 9-minute batch yieled super crisp but very brown cookies and my 8-minute batch yielded still sort of chewy cookies. I prefer the super crispy batch, but it would have been nice to reach a happy medium. Regardless, I'm totally addicted now. In fact, I might go eat one right now!

Experimenting with my new foam board display!
Homemade Oreo Cookies
For Cookies
1 1/4 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup plus 2 tablespoons butter, at room temperature
1 egg
Cooking spray (for greasing and cookie-flattening)

For Filling
1/4 cup butter, at room temperature
2 tablespoons shortening
1 cup confectioners' sugar
1 teaspoon vanilla

Preheat oven to 375 degrees.

In a medium bowl, combine flour, cocoa powder, baking soda, baking powder, salt, and sugar. Beat in butter and egg until the dough comes together. (Note: The mixture will appear crumbly at first, but just crank up the speed of your mixer. It will come together into a nice sticky ball after a minute or so.)

Place rounded teaspoons of dough about 2 inches apart on a greased cookie sheet.

Spray the bottom of a small glass with cooking spray and flatten each cookie to about 1/8 inch. (Note: You'll need to repeatedly spray the glass to keep the dough from sticking.)

Using a small round cookie or biscuit cutter, cut each cookie into uniform circles. (Discard scraps ... or nibble on them. We don't judge in this family.)

Bake 8 to 9 minutes. Remove from oven and allow to cool completely on a wire rack.

To prepare filling, beat butter and shortening in a medium bowl. Slowly beat in confectioners' sugar and vanilla (adding more confectioners' sugar as necessary to reach desired consistency ... filling should be thick, almost paste-like).

Spread a tablespoon (or so ... depending on if you like single stuft or double stuft!) of filling over half of cookies. Top with remaining cookies to create sandwiches. Get dunking!


  1. Testimonial: As the lucky recipient of some of the Jen Tucker Oreos I can say these cookies are fantastic. I, of course, prefer to dunk mine in a latte. Every family has their own traditions. :-)

  2. I would've never thought of making my own Oreos! Yet again, a GREAT idea :) Personally, I like them with a lot of filling and perhaps dipped in chocolate or white chocolate. Or stuffed with peanut butter. Or the golden ones... really, anything even remotely related to an Oreo. I'm super curious how the chewier ones turned out, that sounds divine actually.

    btw, I love the step by step pics!

  3. Steph, I love the latte dunking idea. In fact, that inspires me to create a mocha or coffee flavored filling. Wouldn't that be delish!?

    And Michelle, all of those ideas are fantastic, especially the peanut butter filling! Peppermint would also be yummy ... maybe I'll make pepermint filled Oreos and run them through crushed peppermint candies for Christmas!