So my husband and I kinda have a love for those ever-delicious, horribly-bad-for-you cookies known as oreos. So I decided to try and make some homemade ones. They turned out pretty good actually. If I had to change one thing, I might make the frosting into a cream cheese frosting, but overall it was a successful baking experience. :) Hope some of you give it a try!
I put a bit (meaning way too much) frosting on this plate of cookies, but they were the only ones I took pictures of. Just learn from my example...don't over fill cookies...
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened Dutch process cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 and 1/4 cups of sugar
- 1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
- 1 large egg
- 1/4 cup (1/2 stick) room-temperature, unsalted butter
- 1/4 cup vegetable shortening
- 2 cups sifted confectioners’ sugar
- 2 teaspoons vanilla extract
- Mix the flour, cocoa, baking soda and powder, salt, and sugar. Add the butter and then the egg and continue mixing until dough comes together in a mass. Will be bulky. (If you're mixing by hand, like we did, this step may take awhile, so don't give up!)
- Take rounded teaspoons of batter and place on a parchment paper-lined (or greased) baking sheet approximately two inches apart. Flatten the dough and bake for 9 minutes, rotating once for even baking. Set cookies on a rack to cool.
- 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. 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.