Let me start off by saying that I take NO credit in the discovery or invention of this recipe. It literally fell into my lap and was posted about on different forums I belong to in the same week. Dennis likes oreos. Valentine’s Day was quickly approaching. I took these three facts as a sign that I was to conquer the full-of-preservatives treat and make a homemade version.
While conversing via Gmail chat with Adrienne this past week, I discovered that we’re doing VERY VERY good at eating all homemade foods. There are a few things left to experiment with, mostly Darren’s quick snacks, and then the off-season stuff which I’m hoping to start freezing or canning this coming harvest season, and then we’ll be set.
Now to the masterpiece that is the homemade oreo.
It’s amazing. The cookie has a slight give to it instead of crumbling all over. The filling benefits from a higher quality powdered sugar, since that’s the main ingredient, but you can only tell when you’re eating it sans cookies.
Here is the recipe, copied directly from Smitten Kitchen, a website I have very quickly fallen in love with.
Adapted from Retro Desserts, Wayne Brachman
Let’s talk about the sugar for a minute, shall we? This is a sweet cookie. A good, sweet cookie. Yet, if you think of an actual Oreos, the wafers are fairly un-sweet and actually on the slightly salty side, which contrasts with the super-sweetness of the filling bringing harmony, happiness, yada yada. If you want your cookie closer to that original, you can take out a full half-cup of the sugar. If you want to make the cookie by itself (as I did a while back for ice cream sandwiches), go ahead and use the full amount.
Makes 25 to 30 sandwich cookies
For the chocolate wafers:
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 to 1 1/2 cups sugar [see recipe note]
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
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
-Set two racks in the middle of the oven. Preheat to 375°F.
-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.
-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, rotating once for even baking. Set baking sheets 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. Dunk generously in a large glass of milk.
I must note, I did not have, nor could I find at FOUR grocery stores as I made a mad dash for ingredients last night, any dutch processed cocoa powder. I did have organic Green & Black brand natural cocoa powder. The same measurement of this, plus an extra scant 1/2 teaspoon of baking soda, worked perfectly for nice flat cookies. The cookies spread a bit on the pan, so I have some square oreos…they taste just as delicious. I would NOT use Hershey or store-brand cocoa powder for this. I imagine that the cocoa makes the cookie. If you’re going to do it, you may as well go all-out.
Oh, and in case you’re wondering, there is NO gross filmy feeling in your mouth afterwards. Double “score”!