Did y’all know that 2012 celebrates 100 years of everyone’s favorite dunkable treat? That’s right, Oreos have been around for a full century, and I’m sure most of us couldn’t imagine life without them. Each of us has our own favorite way to eat them, whether you twist and lick or dunk and devour. It is, after all, milk’s favorite cookie.
My Secret Recipe Club blog for this month was Big Fat Baker. We get our blog assignments about a month in advance, and I spent the entire time drooling over all of her amazing confections. I typically end up choosing savory dishes for my SRC reveals but it was kind of nice to change things up a bit and add a sweet note to my repertoire. So when I came across the recipe for homemade Oreos, I knew it was the one.
I ended making two batches of these – large cookies for the Husby and bite-sized ones for the Fruitaholic and I. Both versions were delicious, although we all preferred the smaller cookies since they were more easily dunkable, and more reminiscent of the original. They were simple to throw together and I can definitely see myself making these again many times in the future. No matter which size you end up baking, be sure to serve them with a cold glass of milk!
Homemade Oreos – slightly adapted from Big Fat Baker
For the Cookies:
- 1 1/4 Cups Flour
- 1/2 Cup Unsweetened Cocoa Powder
- 1 tsp. Baking Soda
- 1/4 tsp. Baking Powder
- 1/4 tsp. Salt
- 1 Cup Sugar
- 1/2 Cup Unsalted Butter, at room temperature
- 1 Egg
For the Filling:
- 1/4 Cup Unsalted Butter, at room temperature
- 1/4 Cup Vegetable Shortening
- 2 Cups Powdered Sugar
- 2 tsp. Vanilla
Preheat oven to 375. Line a baking sheet with parchment paper.
In the bowl of a stand mixer (or a large bowl), combine the flour, cocoa powder, baking soda, baking powder, salt and sugar. Add the butter, stir, then add the egg. Mix until a dough forms.
Using a cookie scoop (I used a 1 1/2 Tbsp. for the large cookies and a 1 tsp. for the small), scoop out the dough. Roll into a ball then flatten slightly between your palms. Place on baking sheet and repeat with remaining dough, making sure you have an even number of cookies.
Bake for 8-12 minutes (the small cookies were done after about 8 minutes and the large ones after about 11), until cookies are set.
While the cookies are baking, cream together the butter and shortening. Gradually add the powdered sugar and mix until smooth. Stir in the vanilla and beat until light and fluffy.
When the cookies have cooled, frost one cookie then sandwich with another similar sized cookie (bottom to bottom). Repeat until all cookies have been sandwiched together.