Homemade Oreos.

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.

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27 responses to “Homemade Oreos.

  1. Great job with the Oreos!! Aren’t they fun? I haven’t made these in a while but you have inspired me :) Nice to be in Secret Recipe Club with you!

  2. And who doesn’t love an Oreo?! These look great.

  3. These look so good!!

  4. These sound incredibly dangerous! So good though!

  5. These look really good. I have been meaning to try out homemade Oreos for some time now! Great SRC pick!

  6. Ah I have had these on my list of things to make for SO long, jealous you actually made them! Great being a part of SRC with you. Would love you to stop by and check out my Mango Avocado Salsa from my assigned blogger, Jeanette’s Healthy Living. =)

  7. Those look delicious. I bet they’re even better than the original.

  8. Great choice because of Oreo’s 100th birthday! These look much better than the processed ones (:

  9. Oh my goodness! I bet these were super yummy and so much better than the regular brand. They almost look whoopie pie ish. NOM!

  10. Well done–I love that you tried two sizes. I’d probably go with the smaller ones too.

  11. YUM! Oreos are my favorite packaged cookie C:

  12. I’ve always wanted to make a “fauxreo” :) These look delicious, what a great way to celebrate Oreo’s birthday!

  13. I dare not make these big or little as I’d eat them all. Great looking recipe.

    If you haven’t already, I’d love for you to check out my Group ‘A’ SRC entry: Broiled Sushi.

    Cook Lisa Cook

  14. yeah! happy birthday indeed to the Oreo’s. They look awesome, so one question, are they the harder cookie like the original oreo or are they more like the Oreo Cakesters that are out there? Either way they look awesome.
    Hope you check out my SRC post of banana ice cream. :)

  15. These look delicious! In the store today there was a special display with birthday cake Oreos. I love Double Stuff, but my husband likes regular Oreos. With these, I can make them both ways.

  16. See, I’m totally opposite! I usually choose sweet dishes for SRC, but this month I went savory instead. I’ve seen homemade oreos on pinterest, and have been thinking about trying them for a while. Yours look great! I hope you’ll swing by Seasonalpotluck.com March is artichoke month! http://bit.ly/zRfNjo I’d love if you’d link up your artichoke recipes!

  17. I’ll bet they tasted exponentially better than store-bought cookies. They look great!

  18. I would never think of making oreos at home as I would think that they would be pretty time consuming but you said these were easy and they are now on my list!! Great choice.

  19. Yummolicious! I’m old enough to remember what the oreo filling USED to taste like (many, many years ago)… this recipe sounds like it might actually be close to the real flavor Oreos have been missing for so long. Excellent recipe pick, and really great photo! I hope you’ll stop by and see my SRC post for Chewy Oatmeal Raisin and Almond Cookies.


  20. Love the idea of making smaller bite size versions! I made these this past summer, but I need to make them again and try some smaller bite size ones!

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  22. adorable.
    happy src reveal from a group D member!

  23. OK, I’m sort of in love with these. I have a serious love for Oreos, but did you know that they AREN’T vegetarian? So weird. I’m not a vegetarian, but eating a cookie with animal by products is just really strange. I will totally make these.

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