Receta Homemade Oreos
The Omnivore’s addiction to Oreos pretty much pays for our membership to Costco. Whether Oreos are on sale or not, whether I like it or not, he must have Oreos to eat after lunch or dinner or whenever. I try to supplement with other sweets – bundt cake, chocolate chip cookies, anything really. Oreos, however, remain what he needs.
I had mentioned in the past making that I wanted to make homemade Oreos but the Omnivore was convinced they wouldn’t be a good enough replacement and based on the reviews I’d read, I was convinced that while delicious, they were a softer-cookied-cousin to the classic.
Finally, though, my curiosity got the best of me. Soft or crispy, creamy or buttery, I knew they’d be delicious nonetheless. Plus – we had a road trip ahead of us and during road trips one gets desperate for snacking.
Turns out making them thin enough and baking them for exactly 9 minutes led to a crispy chocolate wafer cookie. I flavored half of the cookies mint (has favorite) and have vanilla. They were really good and definitely better than the shelf stable Oreo!
Homemade Oreos (adapted from Retro Desserts via Annie’s Eats)
Ingredients
For the cookies:
- 1¼ cups all-purpose flour
- ½ cup unsweetened Dutch process cocoa powder
- 1 tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 1 cup sugar
- 10 tbsp. (1¼ sticks) unsalted butter, at room temperature
- 1 large eggFor the Vanilla filling*
- 4 tbsp. (¼ cup) unsalted butter, at room temperature
- ¼ cup vegetable shortening
- 2 cups confectioners’ sugar, sifted
- 2 tsp vanilla extract
- For the Mint filling
- 4 tbsp (¼ cup) unsalted butter, at room temperature
- ¼ cup vegetable shortening
- 2 cups confectioners’ sugar, sifted
- 1 tsp vanilla extract
- 1tsp mint extract
*each filling recipe makes enough to fill approximately 24 cookies
Instructions
Combine the flour, cocoa powder, baking soda, baking powder, salt, and sugar in a food processor.
Pulse to combine.
Add the butter to the bowl, a few tablespoons at a time. and pulse the food processor to incorporate.
Add in the egg and mix until a dough forms.
Refrigerate dough for approximately an hour. Preheat the oven to 375˚ F. Line two baking sheets with silicone baking mats or parchment paper.
With your hands, make spheres of dough about the size of a large marble. Then press them into a thin, round circle on the prepared cookie sheets. Repeat until all dough is used, placing cookies a few inches a part.
Bake for 9 minutes, rotating the pans halfway through baking time.
Transfer the baking sheets to a wire rack and let cool completely for a few minutes, then remove cookies from baking pan and allow to cool on the wire rack. Be sure the cookies are completely cooled before filling.
To make the filling, combine the butter and shortening in the bowl of an electric mixer.
Beat on medium-high speed until the two fats are smoothly incorporated.
Add the confectioners’ sugar to the bowl and mix on low speed just until incorporated. Add the extract and then increase the speed to medium-high and beat until light and fluffy, about 2-3 minutes.
To assemble the cookies, pair them up by size. Use a pastry bag fitted with a plain round tip or a zip-top bag with the corner snipped off to pipe a swirl of filling onto the flat side of one cookie of each pair.
Sandwich together with the remaining cookie and press down so that the filling reaches the edges.