Prep 25 mins
Cook 20 mins
I'm warning you..if you make these once and share you will forever be at the mercy of your friends family and neighbors. Make them, hide them, eat them in your closet..they are that good.
- 1 1⁄4 cups all-purpose flour
- 1⁄4 cup unsweetened dutch process cocoa
- 1⁄4 cup black cocoa (or replace with dutch process cocoa)
- 1 teaspoon baking soda
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 cup sugar
- 1⁄4 cup unsalted butter, plus (SOFTEN ALL BUTTER)
- 2 tablespoons unsalted butter
- 1 large egg
- 1⁄4 cup unsalted butter (SOFTENED)
- 1⁄4 cup vegetable shortening or 1⁄4 cup coconut oil
- 2 cups sifted powdered sugar
- 2 teaspoons vanilla extract
- Preheat oven to 375.
- With a mixer, or an extremely strong arm mix the flour, cocoa, baking soda and powder, salt, and sugar.
- Add the butter, and then the egg. Continue mixing until dough comes together in a mass. It will be very thick. YOU MAY NEED TO ADD A LITTLE WATER TO MAKE THE DOUGH STICK TOGETHER. Just add a tiny bit; It needs to be very stiff.
- Place small rounded spoonfuls of batter (think about a TBl)on a parchment or foil-lined baking sheet about 2 inches apart. Slightly flatten the dough with the heel of your hand. The cookies will spread very very slightly when baked, so you can fit more than your standard dozen on a sheet.
- Bake for 8-9 minutes. Transfer paper or foil sheets with cookies on a rack to cool.
- FILLING: Cream butter and shortening (or coconut oil) in a mixing bowl, and gradually beat in the sugar and vanilla. Beat for 2-3 minutes until filling is light and fluffy.
- ASSEMBLY: Spoon or pipe filling into the center of each cookie and press together.
- Enjoy with a tall glass of milk.
- NOTE: You can use vegetable shortening, coconut oil, or even regular butter in the filling. If you use all butter, your filling may 'melt' with time in a room temperature situation. Both shortening and coconut oil will make the filling stable.
- NOTE: Black cocoa (which is extra alkaline) gives the cookies the extra dark, black color that our childhood favorites were. You can find this in speciality food stores or order it very cheaply online. If that's too much trouble (although I'll vouch that it's worth it) you can simply replace it with regular dutch processed cocoa for a 'browner' rather than 'black' cookie.
The dough is good, be careful to make small little balls of it or you'll end up with huge cookies! The filling is good - be sure to sift a couple times and whip the heck out of it till really fluffy. Together - divine! And to really get the Oreo taste, hide them for a couple days - they mellow sooo nicely! I made one batch for my grown son who came for a visit and I've just made a second batch for work where I know they will be devoured. Addendum: The "original" recipe I found calls for 1/2 cup plus 2 T butter and the dough is perfect.
I can't give this five stars yet... every time we make them, we eat the cookies before we can make the filling! The batter is a little fussy to make (a little on the dry side), but well worth it.
I have looked at several recipes for homemade oreos, on different sites. And this is a very unique oreo recipe. I found 27 recipes for the devil's food cake mix - oreo recipe and I was actually looking for a hard cookie recipe. I liked this recipe a lot. So did some family members. The only two people who would not even taste it hate oreos. Very Good.