Confession time, so I feel kinda , sorta bad my kids didn’t know what an Oreo was. My kids have never eaten a store bought Oreo Cookie before. Nope, never. I’ve never bought any, honestly my last Oreo cookie was when I was a kid, and I didn’t really like them unless I could eat just the middle out.
It’s part of childhood though, to have an Oreo and dunk them into milk, just like it is to roast a marshmallow at the end of a stick before you smash it into a chocolate bar and graham cracker. I mean, who was I to not let my kids enjoy a childhood all time classic cookie that everyone has had!?
After a good friend Kelli came across ,this recipe of homemade Oreo cookies, I knew I just had to make them! Not only to give the kids a taste of my past, but to swing them into the all time classic cookie era. It’s a must! You cannot, not make these cookies! I couldn’t believe how much they tasted like the real Oreo cookies. Now my kids know what they are, only Homemade style!!
1 1/4 C all-purpose flour
1/2 C unsweetened cocoa
1 t baking soda
1/4 t baking powder
1/4 t salt
1 C sugar
1/2 C plus 2 T butter, room temperature
1 large egg
1.In a medium-sized bowl, mix the flour, cocoa, baking soda and powder, salt, and sugar.
2.Beat in the butter and the egg. Continue mixing until dough comes together in a mass.
3.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.
The recipe originally posted said an average of 40 cookies, but I make mine bigger , and it never comes out to be the same. Strange thing though it’s always even on the amount of cookies, who am I to complain? Ha 🙂
4.Bake for 9 minutes at 375 F. Set on a rack to cool.
1/4 cup room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted powdered sugar
2 teaspoons vanilla extract
1.Place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla.
2.Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
3.To make a cookie, pipe teaspoon-sized blobs of cream into the center of a cookie using a pastry bag with a 1/2 inch round tip. (I put the filling in a ziplock bag and cut off the corner to fill these easier. My kids also enjoy to spoon the filling on themselves, although most of it ends up in their mouths!)
4. Sandwich the cookie with filling with another and press, don’t bother setting it down as you know you just want to dunk it in a tall glass of ice cold milk. Eat another cookie before they disappear!