Homemade Oreos

Got milk? You’re going to need some for these.

I have never been a huge fan of Oreos, but when I found this recipe at Smitten Kitchen, I had to try them as a sort of experiment.  Recently I went down the cookie aisle at my local Albertsons and could not believe how many different kinds of Oreos they make these days.  I don’t have TV service so I don’t see commercials, and I rarely go to grocery stores other than Trader Joes or Whole Foods so I don’t really know what is in your typical grocery store.  Even more astonishing and disheartening though, is the ingredients list on even just the regular Oreos…

I don’t know about you, but even though I can (almost) pronounce all of those ingredients, they certainly don’t sound appealing or good for me.  Why are there so many chemicals in our food? Are they really necessary?  I wanted to find out if you could have the taste of Oreos with a more wholesome ingredient list.  And so I began.

Ingredients for the Chocolate Wafers

  • 1 1/4 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon bakingpowder
  • 1/4 teaspoon salt
  • 1 and 1/3 cups sugar [see recipe note]
  • 1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
  • 1 large egg
For the Creme Filling
  • 1/4 cup (1/2 stick) room-temperature, unsalted butter
  • 1/4 cup vegetable shortening
  • 2 cups sifted confectioners’ sugar
  • 2 teaspoons vanilla extract
  1. Set two racks in the middle of the oven. Preheat to 375°F.
  2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
  3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
  4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
  5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie.
I followed all of these instructions, but after my most recent experience with my pastry bag, I opted to instead put all of the creme into a ziploc bag and cut a corner off to ensure that it wouldn’t come billowing out of the top of the bag.  I realize now I should have taken pictures of this make-shift pastry bag, but will make a mental note to do so next time so you can see what I’m talking about.
For the first time EVER, I was happy with this recipe’s proportions- for once I didn’t have way more icing than I actually needed!
Also the results were as I hoped- they taste like Oreos, except that they actually taste like real food.  I brought some to work and everyone enjoyed them, and I mailed some to my sister (she should get them tomorrow) and can’t wait to hear her review of them.

2 thoughts on “Homemade Oreos

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