Homemade Oreos

August 12, 2009 at 8:52 am Leave a comment

Aah, oreos. I’ve been known to down a pack or two at a time, and the numbers just double if you add some milk to dunk them in. Still, when I saw the website for homemade oreos on Smitten Kitchen, I knew I must try it out, regardless of how much flab I still need to sweat off of me.

The entire process took me one and a half hour, which is way more time that it would’ve taken had I had access to an actual cookie baking sheet, a food processor and a decent oven. Still, I baked the cookies in batches of 12, with a total of 4 batches. Now while my (admittedly weak) math says that should have yielded 24 cookies, I only managed to make 21. Go figure..

The original recipe says you can reduce the sugar if you want the actual cookie to be slightly salty, but I didn’t (reduce sugar, what?!, blasphemy!) so the cookies are very sweet. Still, they taste yummy and I don’t think they’ll survive more than a few hours in this house.

For the cookies:

– 1.25 cups flour

– 1/2 cup cocoa

– 1 teaspoon baking soda

– 1/4 teaspoon baking powder

– 1/4 teaspoon salt

– 1.5 cups sugar (you can reduce this to 1 cup too)

– 5 ounces butter

– 1 large egg

For Filling:

– 1/2 cup (4 ounces) butter

– 2 cups sifted powdered sugar (which I had) or confectioners’ sugar (which is what the recipe called for)

– 2 teaspoons vanilla extract

Preheat oven to 375°F. (Anyone who’s read my whining before knows that I have NO idea what temperature my oven is on since the numbers are all faded and it doesn’t work properly)

Using a food processor (or your hand, like I did) mix the flour, cocoa, baking soda, baking powder, salt and sugar. Add butter and egg until the dough comes together.


Take teaspoonfuls of batter and place on baking sheet. I did this two different ways. The first time I placed it and then flattened the crap out of the cookies, making them too large and very thin and soft. The second time, I barely pressed them with my fingers, just to take the complete-roundness out of them, this worked better. Make sure you place them about 2 inches apart, otherwise they will expand, stick to each other and make you want to kill yourself. Bake for 9 minutes and then cool completely (completely!!) before handling. IMG_0224

For the filling, mix the butter, sugar and vanilla together till the mixture is light and fluffy.  Put into a pastry piping bag (or clean plastic bag, like I did) and cut the end off.

Place all the cooled cookies in a row, making sure you know which ones are the same size (so important!). Place as much frosting as you want (recipe says teaspoon-sized blobs, I put tablespoon sized blobs) on one cookie, place the other cookie on top and lightly press.


Voila…homemade oreos. In two hours or less. You can keep them in an airtight container for three days or so, if they survive that long.


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