Half-Baked by Liz  recipes, crafting, & other fun things

Homemade Oreos

July 26, 2016 / by Liz

I have to admit that although I don’t often eat store-bought cookies, I have a weakness for Oreos. There’s something so satisfying about that crispy dark chocolate cookie and the creamy filling. But considering that most things are better homemade, I decided to make my very own Oreos from scratch. It took me a couple of attempts to get the recipe just right, but finally got them to turn out just how I wanted. These are just as good (if not better) than the packaged version, AND they’re made with real butter, not vegetable shortening – way more delicious.

INGREDIENTS
makes ~24 sandwich cookies

240 g flour (use T80 in France), plus more for rolling the dough
100 g cocoa powder, sifted
1 teaspoon salt
½ teaspoon baking powder
200 g unsalted butter, room temperature
175 g sugar

for the filling;
100 g unsalted butter, room temperature
180 g icing sugar
½ teaspoon vanilla extract

DIRECTIONS

Preheat the oven to 175°C (~350°F), and line three baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.

1 - Dry Ingredients

In a large bowl, stir together the butter and sugar, until very well combined (no butter lumps should remain). Gently incorporate the dry ingredients into the butter mixture in two batches, using either a spoon or spatula.

2 - Butter Mixture

3 - Add Dry Ingredients to Butter

4 - After Combining Crumbly Dough

The dough will be a bit crumbly, but that’s okay. Divide the dough in two, form each half into a rough disk, wrap in plastic, and refrigerate for 30 minutes.

Prep your work surface by laying out a sheet of parchment and generously sprinkling it with flour. Working with one disk at a time, and sprinkling with flour as required, roll the dough out until it is very thin – about 2-3 mm (~1/8″) thick. Use a 5 cm (~2″) circle cutter to cut as many cookies as possible – don’t re-roll the scraps.

5 - Roll Out

6 - Cut Out

I also used a cookie stamp to add a little pattern to the cookies!

7 - Stamp

The dough is quite fragile, so using an offset spatula will help to transfer the cookies from the work surface to the baking sheets. I placed 16 cookies per sheet, leaving about 3 cm between each one. Bake for 10 minutes, until done.

8 - Lift with Offset Spatula

9 - Place on Parchment Sheets

Remove the sheet from the oven, and allow the cookies to sit for 2 or 3 minutes on the hot sheet before transferring them to a cooling rack. Allow the cookies to cool completely before adding the filling.

10 - Cool After Baking

To make the filling, combine the butter, icing sugar, and vanilla extract in the bowl of an electric mixer fitted with the whisk attachment. Mix on low speed until the ingredients are completely combined, then mix on high speed for 4 to 5 minutes until light and fluffy.

11 - Thick Buttercream Filling

Add the filling to a piping bag fitted with a 1/4″ round tip. Pipe about a teaspoon onto the backs of half the cookies, and use the remain cookies to make a sandwich. Refrigerate for at least 30 minutes before serving.

12 - Pipe BC

13 - Sandwich Cookies

Final 1 - Homemade Oreos

Enjoy with milk :) YUM!

Final 2 - Bite

Final 3 - Bon Appetit

Final 4 - Homemade Oreos

Final 5 - Homemade Oreos

Print Recipe Button

Signature FINAL

Share on FacebookTweet about this on TwitterPin on PinterestEmail this to someone

2 thoughts on “Homemade Oreos

  1. These are gorgeous Liz!!! I love these pics too. I want that stamp thing!

  2. Liz says:

    Thanks Ashley! You’re the sweetest.

Leave a Reply

Your email address will not be published.