Appeale

Homemade Oreos are incredibly hard to photograph.  I tried different lighting – artificial and natural. Different F-stops.  Different white balances.  Different backgrounds.  Different food placing.  Yea, you get the idea – it was tough. So I’ll say this:  these cookies look SO precious in person.  It’s hard to believe, but they taste even better than they look. So please – try making these yourself!  They’re super easy and I conquered the recipe in just over an hour.

The recipe calls for the dough balls to be rounded teaspoons.  I neglected this fact and therefore my Oreos were a bit bigger than your store bought average.  The cookies flatten out quite a bit in the oven so keep that in mind while baking.  Also don’t skimp on the parchment paper during the bake.  It makes clean- up so much easier.

Homemade Oreos
Adapted from Smitten Kitchen

Makes 25 to 30 sandwich cookies

Chocolate cookies:
1 1/4 cups all-purpose flour
1/2 cup cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

Creme:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups powder sugar
2 teaspoons vanilla extract

Cookies
Preheat oven to 375°F. In a bowl mix the flour, cocoa, baking soda and powder, salt, and sugar. Mix in the butter and then the egg – if using a mixer use a LOW speed/if mixing by hand: good luck. Continue mixing until dough is combined.

Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart, and slightly flatten the dough. Bake for 9 minutes, rotating half way through. Set baking sheets on a rack to cool.

Oreo Creme
Place butter, vanilla, and shortening in a mixing bowl, and at low speed, gradually beat in the sugar. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.

Wait until the cookies are entirely cooled. To assemble the cookies, place 1-2 teaspoon drops of cream on to 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. Enjoy!