Homemade Oreo Cookies
Tell me you love Oreo cookies as much as I do. Or how about Cool Ranch Doritos? Or Goldfish Crackers? Or Hostess Cupcakes? Or Cheetos, Twinkies, Klondike Bars, Corn Nuts, Sour Patch Kids, Pop Tarts, Cheez Whiz or Tater Tots? Ya, ok. I know you do.
Well I’m here to tell you that today is a wicked awesome day. Why? Two reasons:
- I’m going to share with you a recipe for some homemade Oreo cookies that taste so damn close to the real thing that you’ll never have to sheepishly hide that blue and white box in your shopping cart again. (I’m not the only one who gets embarrassed buying junk food, am I?)
- You have a chance to win a copy of Casey Barber’s Classic Snacks Made From Scratch.
Reading Classic Snacks Made From Scratch was like a trip back to childhood for me. I was rarely ever allowed to eat junk food so when I was it was a serious treat. It’s probably why I secretly love Oreo cookies so much.
If you have a favourite treat or two (or twenty) I’ll almost guarantee you’ll find out how to make it in this book. There’s everything from cookies to ice cream treats and cheesy snacks to sweets and candies, plus many many more.
And the part I love the most? These treats are way healthier than the store bought varieties that are filled with ingredients I can’t pronounce the names of. What I really mean is that I can eat more Oreos and not feel bad about it.
AND … no one’s stopping you from making a triple (or quadruple) stuffed Oreo
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- 3 cups (12¾ ounces) unbleached all-purpose flour
- ½ cup (1½ ounces) unsweetened cocoa powder
- 1 tablespoon baked soda
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- 2 ounces semisweet chocolate, coarsely chopped (a scant 1⁄3 cup)
- 8 tablespoons (4 ounces) chilled unsalted butter, cut into ½-inch cubes
- ½ cup (3¼ ounces) vegetable shortening
- 1 cup (7 ounces) granulated sugar
- 2 large eggs
- 2½ cups (10 ounces) powdered sugar
- 2 tablespoons light corn syrup
- 2 tablespoons whole or reduced-fat milk
- 1 tablespoon vegetable shortening
- In a large mixing bowl, whisk together the cocoa powder with baking soda, salt, baking powder and flour until there are no lumps.
- The chocolate can be melted in a saucepan on low heat while stirring continuously, or by using a microwave for 15 seconds at a time, and stirring after each blast. Allow to cool slightly.
- Beat the butter, sugar, and shortening on medium speed in the bowl of an electric stand mixer with paddle attachment for about 3-4 minutes until fluffy and light. Add the eggs, one by one. Mix thoroughly between each addition. Reduce speed to low. Pour the chocolate melted into the mixture and stir until combined.
- Mix the ingredients until they form a dough. Wrap each disc in plastic and shape into two roughly equal-sized discs. Refrigerate for 1 hour or more, until the mixture is firm.
- Pre-heat the oven to 350@F. Line 2 baking sheets either with Silpat or parchment paper.
- Roll one disc of dough to a thickness of 1/4 inch on a work surface dusted with flour. Then, stamp out rounds using a cookie cutter or biscuit cutter measuring 1 1/2 inches. Repeat with the other disc.
- The cookies should be baked for between 10 and 12 minutes or until they are slightly crisp at the edges, but still soft in the middle. Let the cookies cool completely before you fill them.
- Mix the corn syrup, powdered sweetener, milk and shortening in a stand mixer with a paddle attachment on low speed for about 30 seconds. Then increase the speed of your mixer to medium, and continue to beat it for another 30 seconds.
- Spread 1 teaspoon of filling in the middle, with the flat surface facing upwards. Spread the filling with an even layer of a second cookie. Fill all cookies.
- Keep the cookies in an airtight container at room temperature for up to one week.
Fill up the Cookies
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