My daughter loves Oreos so these cookies were a big hit. I love the dark chocolate taste and the filling is also a great find, I will use it for other cookies. I used 1 cup of sugar and found this sweet enough for our taste. I also rolled the dough into logs and cut cookies from them. A truly great cookie thanks for sharing this recipe.
My husband claims this is the best cookie he's ever eaten! I also rolled into logs, chilled and sliced. I used regular butter (I didn't have unsalted) and they came out great. I may cut back on the sugar in the cookie a little bit next time to get even closer to that "oreo" taste
These are SO MUCH more fulfilling to eat than a normal oreo out of the box! Very easy to make, I had all the ingredients already in the kitchen. You first bite in and taste the not-too-sweet chocolate cookie (I used 1 cup of sugar), then taste the sweet, fluffy vanilla filling. I rolled the dough into logs and refrigerated, like another reviewer suggested, then cut them and it worked perfectly.
I found this Smallburst blog who credited Smitten Kitchen. Rather then re-enter all this the primary difference (and my personal preference) is only use 1 cup of sugar in the cookie batter and use 1/4 dutch process cocoa and 1/4 BLACK cocoa (I had to special order it but worth it!). Small balls of dough will make a decent size cookie (small melon ball scoop works). You can chill and slice but why bother? I bake at 350 for 10 and let cool on the pan. I whip the filling till quite fluffy and makes more than enough..a little goes a long way. If you can control yourself, let the assembled cookies rest for a couple days and then the real "Oreo" flavor comes through. I tend to prefer using butter and coconut oil in place of the shortening in the filling. Making the dough balls about 3/4 inch around I got 2 dozen assembled cookies.
I wouldn't say that these taste quite the same as oreos, but they're pretty tasty! From reading the other comments, I decided to cut back the sugar to only 1 cup, and I froze the dough in tubes before slicing and cooking.(used a sugar-crusted juice glass to flatten them out a little on the pan) Very sweet, but yummy. A warning: when you flip the cookies half-way, let them rest for a few minutes on top of the stove so they don't break when you flip them. Thanks for posting! --L
I also found this recipe on the Smitten Kitchen blog. I made them today, following SK's advice and cutting the cookie sugar by 1/2 c. My first batch of cookies made with rounded tsps of dough came out much larger than I wanted so I made tiny little balls, flattened them and cut the baking time to 8 mins. They made true oreo sized cookies that were crispy and delicious!
These cookies are a real treat and made my family very happy. I cut the sugar to 1 cup. The cookie part was still pretty sweet, so I think I'll do as others have suggested and do 2/3 cup next time. I live at a higher altitude and have found that cookie recipes that call for all butter never turn out and melt all over the cookie sheet. So, I did half butter and half shortening and these cookies held their shape. Obviously these are high in fat and sugar, but one sandwich is very satisfying. I can't say the same for real Oreos.
I made these cookies and everyone loved them. I'm not too crazy about the vegetable shortening in the cream so I started to just make the chocolate wafers and covering them in dark chocolate mint candy melts (found at the craft store) and thus started all my friend's addiction on these "homemade thin mints"
OK. Just made and tasted the homemade oreos. They were good. I need to decrease the size of the cookie next time. I found the rounded teaspoon was a little too much batter. They were approx 1 1/2 in across. They tasted pretty good though. My cookies were very thin also.
These were lovely cookies, not identical to the Oreo taste but probably much healthier. I actually skipped making the filling and used vanilla ice-cream instead to make ice-cream cookie sandwiches. Yum!