Since we’ve been stuck inside for weeks now, we have been whipping up a bunch of our favorite sweet treats not only for something yummy to eat but also just for something to do.
Today, we settled on Homemade Oreos. Who doesn’t like Oreos, right?
These cookies are super easy to make and don’t take much time at all. I had the whole cookie batch done in a hour from start to finish. Do they taste exactly like Oreos? Absolutely not. The cookie is soft and has a resemblance to a Oreo but they are different. Different but still delicious!
Makes 25 to 30 sandwich cookies
For the chocolate cookies:
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa (I used Hershey’s cocoa)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [I used the bigger amount for sweeter cookies.]
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 (I used Crisco)
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
Preheat to 375°F.
In the bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. On low speed, add the butter, and then the egg. Continue 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. Remove from oven and keep cookies on the tray for about 3-5 minutes before removing. Remove cookies from tray and cool completely.
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. (I used a sandwich bag with the corner cut off and it worked great!)
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.