A Homemade Version of Your Favorite Cookie – OREOS!!

Yes that’s right homemade oreos. On top of the baked doughnuts & the delicious paninis, these little bites were a BIG treat for the crew. I even had people trecking into the kitchen to see if there were more…

I clearly did not make enough, well I guess you could say I made enough but they wanted more. Which is a HUGE compliment and I loved everyone for showing me and my food all the love.

Let’s not tease you anymore and get right into the recipe…

Homemade Oreos

Yields Approx 30 Cookies

Ingredients

For the Wafer Cookies:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa (try to get a dark version, not Hershey’s – no offense Hershey’s I have your cocoa also)
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 cup sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the Filling:
4 Tbsp room-temperature, unsalted butter
1/4 cup canola oil
2 cups confectioners sugar
2 tsps vanilla extract

Preparation

Preheat to 375°F.

In a food processor, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, add the butter, and then the egg. Continue processing until dough comes together in a mass. It may look like this is not going to happen, it will – it’s just crumbly at first, keep processing.

Take rounded teaspoons or tablespoons (if you want smaller or larger cookies – larger will give you only 15 cookies from this recipe) of batter and place on a parchment paper-lined baking sheet approximately two inches apart. Bake for 6-7 minutes, rotating once for even baking.

Set baking sheets on a rack to cool. Remove the cookies from the sheet to the rack after about 5 minutes.

To make the cream, place butter and oil in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.

To assemble the cookies, in a pastry bag with a 1/2 inch round tip (or if you don’t have the tips just cut the end tip of the pastry bag off), pipe teaspoon or tablespoon-size dollops 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.

ENJOY!! I know you will ;)

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2 Responses to “A Homemade Version of Your Favorite Cookie – OREOS!!”

  1. May 10, 2011 at 2:48 am #

    Delicious! I already saved this recipe to my favorite list. Thanks for sharing!

  2. May 9, 2011 at 7:02 pm #

    If you like indian food you will love this quinoa recipe. INGREDIENTS: 1 Cup Quinoa, 1½ Tbsp. Vegetable Oil,½ Onion Diced (about 4 or 5 oz.),1 Tsp. Grated ginger Root, ½ Finely chopped Green Chile , 1 Tsp. Turmeric, 1 Heaping Tsp. Coriander, ¼ Tsp. Ground Cinnamon, 1¾ Cups Water, ½ Cup Fresh or Frozen Peas, Salt to Taste…COOKING DIRECTIONS: Rinse quinoa with cold water. Use a fine mesh filter or coffee filter. If you’re a klutz like me use the fine mesh filter or a lot of quinoa is going to wind up in the sink!Quinoa is coated with a natural substance called saponin that protects the grain by repelling insects and birds. Rinsing the quinoa is important to avoid a raw or bitter taste. You can tell if there is saponin by the production of a soapy looking “suds” when the seeds are swished in water.Good news! If you are using Ancient Harvest Quinoa you can skip this step. It’s already rinsed! Place oil and diced onions in a heavy saucepan. Saute the onions on medium high heat for four to five minutes.Add the ginger root, chile, and quinoa. Cook for one minute stirring constantly.A fine, white spiral appears around the grain as it cooks. Stir in the turmeric, coriander, cinnamon, and salt. Cook for one minute stirring constantly. Add the water and bring it to a boil. Cover, reduce heat, and simmer for 15 minutes.Stir in peas. Cover and cook for four or five minutes or until peas are tender and all the water has been absorbed. Fluff the grain with a fork before serving.