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Homemade Oreo Cookies are even better than store bought and super easy to make!
OREOS!! The greatest box snack of all time (or at least in my humble opinion). I went through a phase a few years ago of making all of my favorite packaged foods into homemade versions and these Homemade Oreo Cookies were at the top of the list. Now that Kenya and Chloe are older I thought I would try them again since they have tasted the Trader Joes version and know just how addictive they can be. If you like the Oreos you grew up on I bet you’re going to become totally obsessed with the Weelicious Homemade Oreo Cookies. Crunchy chocolate cookies with a creamy center that’s so similar in taste yet that much more fresh since you made them with love in your own kitchen. For this rewind Wednesday I’m bringing back one of my all time favorites!
As soon as I was old enough to bike to the grocery by myself with a pocket full of change, I was buying Oreo Cookies. I was obsessed with them. My mom didn’t let us have packaged cookies or other treats when I was growing up, so I’m sure that only made me want them even more.
In high school, my friends and I would buy a half pound bag after school and sit around twisting apart the chocolate cookies, making the monumental decision of whether to first lick off the thick creamy center stuck to one side or devour the unadorned crunchy cookie side instead. I don’t remember a ton of moments from, say, science class, but I sure do remember eating a lot of Oreos.
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Even though I don’t buy Oreos anymore, I still dream about them. One day I decided to stop fantasizing and come up with my own take on an Oreo that I’d feel good about letting my kids eat. My husband doubted I could replicate the classic taste and experience of the classic, but I plowed ahead and came up with a recipe.
Oh. My. Goodness. This homemade version is crazy good. And the part I love most is that you can use cookie cutters to make homemade oreos in an unlimited array of shapes.
Instead of depriving kids of sweets entirely, get into the kitchen and make them something special like these delectable treats. Your little ones won’t have an easier time deciding which side of the cookie to eat first, but you will certainly feel better about them eating these than what you’d buy in the store.
Photos by Matt Armendariz
Homemade Oreo Cookies
Ingredients
- 1 1/4 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter, cubed and chilled
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup vegetable shortening
- 1/4 cup unsalted butter, room temperature
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350 ℉.
- Sift together the flour, cocoa powder, baking soda, and salt. Place in the bowl of a food processor.
- Add the chilled and cubed butter and the white and brown sugars to the food processor and pulse until it resembles coarse meal. Add the egg and continue to pulse until a dough forms.
- Roll the dough between two pieces of parchment paper or on a lightly floured surface until 1/4 inch thick and cut out cookies with a 2-inch scalloped edged round cookie cutter, or any of your favorite cutters.
- Bake for 12-15 minutes. Cookies will be soft at first, but harden as they cool.
- In the bowl of a standing mixer or with an electric mixer, cream together the shortening and butter, then gradually add the powdered sugar until the filling is soft and fluffy.
- Spread 1 teaspoon of filling onto half of the cookies and sandwich together with the remaining cookies.
Oh my gosh, that is so funny! I was just looking up recipes for homemade oreos last week. Can’t wait to try yours!
Yes! You could even use your fingertips to gently mash the butter into the flour and sugars to form the coarse meal consistency!
I don’t have a food processor. Do you think I could use a pastry cutter instead and still get the same consistency?
This is by far, probably, the coolest recipe you have ever posted! Thanks so much!
Hi. My name is Jan from bobbypinsboardwalk. You have some dnlirag ideas on your blog, and I’m going to sign up to follow. I invite you to visit my blog and do likewise! I look forward to being further inspired 🙂
Speechless with excitement….
I used coconut oil instead of the shortening and it worked out pretty well. I did have to add more sugar, otherwise it tasted too oily (plus I added vanilla extract because I was trying to cover up the coconut taste for a picky eater – I thought it still had a bit of a coconut flavor, but he didn’t notice and loved them).
I have not tried it with coconut oil, but it might work. You might need to add more sugar to make it thick enough, but give it a try!
I would like to know a valid substitute, as well. Can’t wait to try these.
Also…just wondering….do you think I could sub coconut oil for the shortening? That’s what the white filling is made of. At least it is here in Canada.
Thanks!
Yes, 1 egg! I’ve updated the recipe!
This is great! Thanks for this. Can’t wait to get started, but want to clarify the egg. Only one? It’s not listed in the ingredients.
Thanks again!
Yes, Earth Balance is a great butter substitute!
My son is crazy about Oreos, so I would love to try these! He is allergic to dairy though. Do you think I could substitute earth balance vegan sticks for the butter?
Yes, 1 egg!
Yes! Can’t wait to try these! Assuming only one egg?