Homemade Oreo Cookies Recipe
User Reviews
4.9
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Prep Time
1 hr 50 mins
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Cook Time
10 mins
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Total Time
2 hrs
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Servings
36 oreo
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Calories
162 kcal
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Course
Dessert
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Cuisine
North American
Homemade Oreo Cookies Recipe
Description
The cookie dough combines all-purpose flour, unsweetened cocoa powder, baking soda and powder, kosher salt, and semisweet chocolate for chocolate depth. Chilled butter and vegetable shortening are creamed with sugar to form a light, fluffy base before eggs and melted chocolate are incorporated. Dry ingredients are then mixed in to create a soft dough, which is chilled to firm up for rolling.
Cookie rounds are cut out and baked at 375°F until crisp but not spreading, maintaining a firm shape. The filling mixes powdered sugar, light corn syrup, milk, and vegetable shortening until smooth and creamy, then is sandwiched between cooled cookies for a classic sandwich cookie presentation reminiscent of Oreos.
The recipe notes that baking longer than some recipes yields a crisper texture more similar to commercial Oreos. Adjusting cocoa by substituting black cocoa enhances darkness but should be used sparingly for proper flavor balance.
Ingredients
Cookie
- 3 cups all-purpose flour
- ½ cup cocoa powder unsweetened
- 1 tablespoon baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 2 ounces semisweet chocolate coarsely chopped
- 8 tablespoons butter cut into ½-inch cubes, unsalted, chilled
- ½ cup vegetable shortening
- 1 cup granulated sugar
- 2 large egg
Filling
- 2 ½ cups powdered sugar
- 2 tablespoons light corn syrup
- 2 tablespoons milk
- 1 tablespoon vegetable shortening
Instructions
Make Cookies
- Whisk the flour, cocoa powder, baking soda, baking powder, and salt together into a large bowl until no lumps remain.
- Melt the chocolate in a small saucepan over low heat or in the microwave. Set aside to cool slightly.
- Using a stand mixer or electric beaters, beat the butter, shortening, and sugar on medium speed for 3 to 4 minutes, until light and fluffy. Reduce the speed to low and mix in the eggs. Pour in the melted chocolate and mix until just combined.
- Add the dry ingredients and mix until a soft dough forms. Shape into 2 discs and wrap each in wax paper or parchment paper. Refrigerate for at least 1 hour, until firm.
- Preheat the oven to 375 degrees Fahrenheit. Roll one of the dough discs to ¼-inch thickness on the wax or parchment paper it was wrapped in. Stamp out cookie rounds using a 1 ½-inch cookie cutter. Transfer the rounds to the baking sheet and repeat with the remaining disc of dough. These cookies don't spread so you can place them close together.
- Bake the cookies for 15 to 18 minutes, or until the cookies feel hard when touched in the center. Cool completely on a wire rack before filling.
- Using a stand mixer or electric beaters, mix the powdered sugar, corn syrup, milk, and shortening on low speed until combined then increase the speed to medium and beat for 30 more seconds to whip slightly. With the flat side of a cooled cookie facing up, spoon 1 teaspoon (or more to your liking) of the filling onto the center. Top with a second cookie, flat side down, pressing the top cookie down to spread the filling. Repeat to fill all the cookies.
- Serve right away or store the cookies at room temperature in an airtight container for up to a week.
Notes
- Extended baking time produces a crisper cookie texture similar to store-bought Oreos.
- Substitute up to 2 tablespoons of cocoa powder with black cocoa powder to deepen color without affecting flavor negatively.
- For best results, chill the dough to firm consistency before rolling and cutting cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36oreo
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Serving | 1 oreo cookie | |
| Calories | 162kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 89mg | 4% |
| Potassium | 44mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 95IU | 2% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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