smittenkitchen
Homemade Oreos
Sundays don’t really need to be scary with a batch of these stashed for the week ahead.
👥 24 Servings⏱️ Prep & Cook: 45 min👤 deb📖 smittenkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●food processor
- ●pan
- ●mixing bowl
📝 Preparation Steps
1
Heat oven: To 375°F (190°C). Line two large baking sheets with parchment paper.
2
Make the wafer dough: 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.
baking soda1 teaspoon(5 ounces or 140 grams) unsalted butter at room temperature*10 tablespoons(240 grams) sifted confectioners’ sugar2 cups(10 ml) vanilla extract2 teaspoonslarge egg1
3
Shape the wafers: Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. [Previously, there was a step here to use moistened fingers to slightly flatten each dough mound, but I’ve found I prefer flattening them at the end.] Bake for ⏱️ 9 minutes, rotating once for even baking. As soon as cookies come out of the oven, drop the whole pan of cookies onto your counter from a few inches high. Repeat once. Then set the baking sheets on a rack to cool completely.
4
Make the filling: In a mixing bowl:
5
Place butter and shortening, if you’re using it, in a mixing bowl, and at low speed, gradually beat in the sugar, vanilla, and salt. Turn the mixer on high and beat for 2 to ⏱️ 3 minutes until the filling is light and fluffy.
6
In a food processor: Place sugar and salt in the work bowl and pulse machine to combine. Add diced butter (cold is fine), shortening, if you’re using it, and vanilla, and blend, scraping as needed, until the filling is smooth and fluffy.
7
Assemble cookies: Place filling in a pastry bag with a 1/2-inch round tip, pipe blobs (about 2 to 3 teaspoons in size) into the center of half the cookies. Place another cookie, equal in size to the first, on top of the cream. Lightly press, pushing the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.
8
Dunk generously in a large glass of milk.
9
These cookies keep in an airtight container at room temperature for one week.
10
Notes and tips
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