Recipe by DrGaellon
Homemade Oreos! Courtesy of my friend Sam on LiveJournal (http://copperbadge.livejournal.com).
Top Review by kfothergill1
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.
- 295.73 ml all-purpose flour
- 118.29 ml unsweetened dutch process cocoa
- 4.92 ml baking soda
- 1.23 ml baking powder
- 1.23 ml salt
- 236.59-354.88 ml sugar
- 147.89 ml unsalted butter, at room temperature
- 1 large egg
- 59.14 ml unsalted butter, at room temperature
- 59.14 ml vegetable shortening
- 473.18 ml sifted confectioners' sugar
- 9.85 ml vanilla extract
Directions See How It's Made
- Set two racks in the middle of the oven. Preheat to 375 degrees.
- In a food processor, or bowl of an electric mixer, thoroughly mix all dry ingredients for the cookies. On low speed, or while pulsing the processor, add the butter, and then the egg.
- Continue processing or mixing until dough comes together in a mass. It will be a very stiff, very dry dough; this is what it's supposed to look like.
- Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. The cookies will look puffy; that's okay. Set baking sheets on a rack to cool and thump them slightly to make the cookies "deflate" (or press them down with the back of a spoon).
- To make the filling, 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 2-3 minutes until filling is light and fluffy.
- To assemble the cookies, pipe a blob 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.