I’ll admit it. I like to make homemade versions of store-bought goodies. Not because of any kind of health reasons. I don’t really care about organic, and preservatives are currently pickling my internal organs.
No, I like to make homemade versions of things just so I can say I did. And because, yes, I think they often taste better.
That’s why, a few weeks ago, I decided to make homemade Oreos. Which, I guess are technically Noreos. Hahaha, I crack myself up. Now I know, I could have gone to the store, picked up a pack of Oreos, and have already devoured half of them in the time that I took to make homemade ones. But I don’t care. Because these were GOOD! And really quite simple to make.
You start with a plain chocolate wafer cookie, thin and crispy.
Then you make the filling. I was actually really impressed with the filling recipe I used. The texture is almost identical to Oreos.
And then you just slap ’em together. That’s it. An easy recipe, for a really yummy snack! And if you take them to work, everyone will love you 🙂
Makes 25 to 30 sandwich cookies
For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
For the 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
- Set two racks in the middle of the oven. Preheat to 375°F.
- 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.
- 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.
- 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.
- 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. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.