There are a few things that I can say I 100% hate with a passion, and sitting in traffic for an hour, when it normally only takes me 20 minutes to get home from work, definitely tops the list. So, butt aching and frustration at an all-time, when I got home, I naturally needed my perfect de-stressor: baking Being a pastry chef for a very long time has made baking therapeutic to me. Plus, stressed spelled backwards is desserts. Bingo. I must be doing something right.
So my newest recipe: Homemade Oreos.
I am not a fan of pre-packaged cookies: Oreos are the one exception. I kid you not, I once ate an entire package of birthday cake Oreos in one sitting (to be fair, I did workout out for almost two hours that day and the birthday cake Oreo pack contains significantly less Oreos than the regular package). Since I enjoy these crispy melt-in-your mouth, slather peanut butter on them or dip them in milk and they still taste good, cookies, I decided to try my hand and making homemade ones to see how they compare.
The recipe didn’t seem that complicated. Also, the ingredients mostly consist of items found in almost every kitchen, so shopping would be limited or non-existent. I pre-measured my ingredients, brought my eggs to room temperature, softened my butter, and laid everything out in front of me before I began.
Now, usually the first step of any cookie, brownie, or cake base is to beat the egg and sugar together. Then you gradually add the dry mixture to make the complete dough or batter. However, this recipe switched things up on me. Pay close attention that the first step in this Oreo recipe is to whisk the flour, cocoa powder, sugar, salt, baking soda and baking powder (yes, this uses both) together. Then you beat in the butter and egg until a dough comes together. Weird, but it works.
Important note here (and keep in mind that this happens with a lot of doughs, mind you): your mixture will look like a crumbly mess and you might immediately go into panic mode. “How am I supposed to make cookies if the batter doesn’t even look like a batter and stay together?” DO NOT PANIC! I repeat, do not panic. Everything will be ok. The batter is breaking down only to come together again. Natural. Just let it mix. It will start to come together and will form a nice, smooth, moldable dough in the end. Breathe. Be patient. Do your happy dance.
After your dough has formed and panic mode has subsided, place the dough between two sheets of parchment paper and roll out between 1/8 to 1/4 inch thick. In theory, you could just set it on your counter to roll out; however, you do not want to add any extra flour to the dough, and because of its sticky consistency, it will stick to both the countertop and your rolling pin, essentially erasing all the hard work you are doing to roll it out into one uniform shape and width.
More advice: put some ump into your rolling. The dough will be tough after coming directly from the freezer so will take some muscle power to get it going. Put some ump into it. Use those muscles!
Anyway, back to the recipe at hand. Once your dough is rolled to the right consistency, place in the freezer for about 15 minutes. Meanwhile, preheat oven to 375F.
Once the dough has had a chance to harden so it won’t fall apart when cutting, take it out and use a small, round cookie cutter (or the rim of a glass in my case) to cut our circles. Work fast, because your dough will start to soften and get harder and harder to cut and stay together.
Place your round cookies on a parchment lined baking sheet and bake for about 9 minutes (mine only took about 7-8).
Reroll and refreeze leftover dough to cut out for the next batch. Keep doing this until there is not enough dough to make cookies out of.
Allow the cookies to cool completely before adding the filling. Otherwise, your filling will run everywhere. Need an example? Ask about my red velvet cake horror story for proof.
When the cookies have completely cooled, you are ready to make your filling. Cream together butter, shortening, and vanilla. Gradually beat in the sugar. Transfer to a piping bag with a round tip and pipe filling onto the cookie to nearly cover. In my case, use a spoon to scoop a generous amount, or two, on the cookie and spread it around. What can I say, I like my double-stuffed Oreos. Top with another cookie and voila! Homemade Oreos.
Enjoy with a large glass of milk or a jar of peanut butter. Or eat the entire batch. Be a rebel. Live wildly.
Find the full recipe below.
- 1 1/4 cup all-purpose flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup softened butter
- 1 egg
- 1/4 cup softened butter
- 1/4 cup shortening
- 2 cups powdered sugar
- 2 tsp vanilla extract
- Whisk together flour, cocoa powder, salt, sugar, baking soda and baking powder.
- Beat in the butter and egg until a dough comes together.
- Place between 2 sheets of parchment paper and roll out to between 1/8 and 1/4 inch thick.
- Place in the freezer for 15 minutes.
- Preheat oven to 375F.
- Use a 2” round cookie cutter to cut out cookies
- Place on a parchment lined cookie sheet and bake for 9 minutes.
- Allow to cool completely.
- Cream together butter, vanilla, and shortening.
- Gradually beat in the sugar and continue beating until light and fluffy.
- Transfer filling to piping bag with round tip.
- Pipe filling onto a cookie to nearly cover it.
- Place another cookie on top and lightly press down to complete the Oreo sandwich.