Homemade Oreos

by Jamie on February 13, 2010

Post image for Homemade Oreos

It should be exceedingly apparent by the title of my blog that I bake A LOT.  My addiction to baking comes and goes in spurts. Sometimes I will bake up a storm for days using enough butter to make Paula Deen wince, sometimes I don’t bake for weeks at a time. The amount of baking that occurs in any given week depends on 4 very important factors

1. my schedule;
2. my level of laziness;
3. how tight my pants fit and
4. inspiration.

This recipe falls under the inspiration category…I have seen homemade Oreos pop up in the blog world on numerous occasions, but when I had the idea to dye the centers pink for Valentine’s Day I made them that night.

I was delighted how these turned out…the pale pink center just screams Valentine’s Day and would also be perfect for spring…think pale orange, yellow, blue and green!  If you are not into dying the centers, that’s fine too because as you can see they are just darling when kept white.  I was honestly pretty shocked at the flavor of the chocolate wafers because they taste very similar to the real deal. Brian put it best when he said they taste just like Oreos, only better! You may not see much of me next week because I am thinking factor 3 (see above) may be a cause for minimal baking after consuming these addictive little cookies. Have a fabulous day and a great Valentine’s Day! Thanks so much for taking the time to check out My Baking Addiction!

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Homemade Oreos

February 13th, 2010

Yield: 25-30 sandwich cookies

Ingredients:

For the Chocolate Wafers

1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa (I used Hershey’s Special Dark 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 (I used clear vanilla extract)
Optional- Gel dye

Directions:

1. Set two racks in the middle of the oven. Preheat to 375°F.

2. 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.

3. 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.

4. 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. (Optional: Blend in a tiny bit of gel dye until you reach the desired color.)

6. 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.

Notes:

- I used Hershey’s Special Dark Cocoa Powder instead of Dutch Processed.
- I used Wilton Gel Dye to color the centers.
- Once I measured out a rounded teaspoon of dough, I rolled the dough into small balls before baking.

This recipe is slightly adapted from Smitten Kitchen and can be found at http://smittenkitchen.com/2007/05/my-kingdom-for-a-glass-of-milk/


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{ 57 comments… read them below or add one }

Maria February 13, 2010 at 11:29 am

As always, your photos are amazing. The cookies are super cute. I was thinking about making some of these today with my niece and nephew. I was going to do red, but I really like the pink and white. Happy Vday!

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chris February 13, 2010 at 11:37 am

How fun!!! These look delish…love, love Oreos!

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Lauren February 13, 2010 at 11:41 am

I’ve been dreaming of oreos for awhile. This might just be the right time to try to make them gluten-free =D.

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barb February 13, 2010 at 12:16 pm

Great easy recipe I’m going to try them out. I’m going to swap spenda for my sugar since I’m diabetic so I can have more of these little treats when I’d like!

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Rainya Mosher January 16, 2011 at 12:00 pm

Lauren,

If you succeed in making them gluten free, please share! I am short on time this month because of that pesky thing called life and would try be a very happy girl with GF Oreo recipe that I didn’t have to adapt myself!!!

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Brooke February 13, 2010 at 2:47 pm

hahaha – I can totally relate to your 4 factors. I’ve been stuck on #1 and #3 the past few weeks. Your cookies look delicious! I’ve never made a homemade Oreo…..but I am very intrigued. Happy V-Day!!

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Virginia February 13, 2010 at 6:11 pm

I just found your blog recently and I love reading it. I can totally and completely relate to your 4 factors. I should be stuck because of #3, but inspiration has come over me so I just put on some stretchy yoga pants instead of jeans. :)

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Theresa February 13, 2010 at 6:33 pm

I bake according to those 4 factors too! I thought I was the only one. These “oreos” look awesome, but #3 is keeping me from making any cookies right now. Don’t worry, it won’t last long :)

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find a boyfriend February 13, 2010 at 8:52 pm

Those 4 factors are very useful when trying to back Oreos. Happy Valentines Day!

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Memoria February 13, 2010 at 9:16 pm

Homemade Oreos really are good. They are just a bit time consuming and messy to make. Your Oreos look fabulous!!

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SugarCooking February 13, 2010 at 9:54 pm

Great post. I’m the exact same way with baking spurts. I love the way the oreos look with the pink centers!

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Meg February 13, 2010 at 10:42 pm

These look fabulous! I’m pretty new to cooking in general, and baking in specific, but I’m going to have to try to make these tomorrow. What a lovely blog you have! I’m definitely going to be coming back.

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Cookin' Canuck February 14, 2010 at 12:29 am

Beautiful photos and what pretty Oreos! I would be more than happy to have these presented to me on Valentine’s Day.

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Tracey February 14, 2010 at 1:10 am

Wonderful photos Jamie! I love that you made some with pink centers to celebrate Valentine’s Day :) I’ve been meaning to make Oreos forever but still haven’t gotten around to it. Soon, hopefully! Hope you have a wonderful Valentine’s Day!

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Jessica @ How Sweet February 14, 2010 at 8:42 am

These are absolutely beautiful!

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Carly February 14, 2010 at 10:49 am

How cute are those?!?! I need to make some ASAP. What do you teach, BTW? I also live in Ohio and teach 8th grade math :)

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ingrid February 14, 2010 at 2:42 pm

Hey, Jamie! I wish #3 would keep me from baking or more importantly eating what I bake more! :)

I’ve never been a fan of oreos but I bet homemade ones would be a whole other story! :)

Happy Valentine’s Day!
~ingrid

Btw, your new blog look REALLY is lovely!

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Lauren February 14, 2010 at 8:22 pm

I LOVE Oreos and this look absolutely amazing! So creative! Happy Valentine’s day!

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Katie @ goodLife {eats} February 14, 2010 at 9:28 pm

awww so sweet! I love how adorable these look. I haven’t made homemade oreos before. I love the store bought, so I’m guessing I’d LOVE these.

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shelly (cookies and cups) February 15, 2010 at 9:17 am

I made these (from smitten kitchen) a while back and they were great! I love how you did the pink center ~ so pretty!

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Krystle February 15, 2010 at 10:03 am

Yum these photos made me want to run home and make them now! The pink center…just gets me! Love it!

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Jen February 15, 2010 at 4:30 pm

Your comment on 4 reasons why I bake had myself and my husband laughing out loud. It was so comical and it is totally me. I am about to make cherry turnovers, but I know I should NOT do it because of #3. I will be glad when spring comes and I can get outside more. My treadmill is so boring. Blek!

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Alex February 15, 2010 at 5:19 pm

I make these at Christmas (or did until my dairy allergy) but the middle had cream cheese in the middle…yum

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Jess February 20, 2010 at 3:48 pm

I made these and they are yum! A little more butter was needed for me and a bit more filling (and a new pastry bag cause mine split) But I will be baking these again soon!

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Sam Kathryn February 20, 2010 at 9:37 pm

This is perhaps the easiest recipe ever. I MUST try these!

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Brandy Huffman March 10, 2010 at 5:23 pm

I am excited to try these out! Does anyone know how long they will stay fresh? I am having a bridal shower and would like to make them ahead of time if possible. Thanks! Love your blog!

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nadia July 1, 2010 at 5:51 am

hi!i’ve try this recipe and its great!thanks a lot.i really love it!
i’ll make it again for sure because everybody loves it too. :)

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Erin Anderson July 26, 2010 at 12:50 pm

Love! So yummy! My husband and I were having a craving for these and I just Googled ‘homemade oreos’ and chose this recipe! It’s awesome! We thoroughly enjoyed them! Every last crumb!

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Ashley November 10, 2010 at 4:14 pm

I made these a couple nights ago,just for fun,I didn’t expect them to be so good!!!! They’re better than Oreos!!!! Thanks for the recipe!

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Jennifer November 24, 2010 at 6:10 pm

So I decided to make these to take to Thanksgiving, and I must say, they are beutiful and delicious! The cookies are very forgiving, the filling is fantastic, and the baking time was spot on. These are really wonderful, great recipe!

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Amanda January 13, 2011 at 7:18 pm

I have never been a fan of Oreos because I don’t care for dark chocolate… but these may be a possibility, IF you can swap out the dark chocolate cocoa for a sweeter kind? Does anyone know if this works? Or does changing the type of cocoa screw up the recipe?

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Sarah April 21, 2011 at 5:02 pm

I would imagine that swaping chocolate types in this recipie wouldn’t mess things up.

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Jenny January 13, 2011 at 9:19 pm

Sounds yummy! Want an easier recipe? Try this: 2 boxes Devils Food cake mix, 4 eggs, 1 cup oil. Mix by hand. Mixture is wet. Bake at 350 for 8-10 min. They will look a little wet when they come out of oven. Let sit on pan a little. Next make a filling of 8oz cream cheese, 1/4 cup butter, 2 1/2 cup 10x sugar 1 tsp vanilla. ENJOY!! Best if keep in fridge, filling is soft. Want variation, add color, and mint extract to taste to the frosting, like choc and peanut butter: sub peanut butter for butter. YUM YUM

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Cynthia January 13, 2011 at 10:55 pm

Can you make this subbing something else for the shortening??

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Jamie January 14, 2011 at 8:54 am

I have never tried it, but I think subbing in butter would be perfectly fine.
-Jamie

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Darcy January 14, 2011 at 2:52 pm

I usually substitute coconut oil in any recipe that calls for shortening. That is what I’ll be doing when I try making these.

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willson March 9, 2011 at 3:34 pm

i just cant belive that they would taste like the real thing!!!

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Laura January 14, 2011 at 10:46 am

Drool….. These look so scrumptious! Bookmarked!

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amsangel January 14, 2011 at 1:15 pm

OMGoodness, these look divine! The only thing better than an Oreo is a CHEWY Oreo! Are these cookies chewy or crispy? Thanks for sharing, can’t wait to come back and poke around :)

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Sarah March 1, 2011 at 11:14 pm

I’d say the homemade oreos are closer to regular oreos than cakesters, but the homemade oreos taste better than any packaged oreo. They’re chewier than regular oreos, but they taste a lot better. These were great! They taste wayyyy better than a real oreo. I made half the amount of frosting, and there was enough to frost 4/5 of the cookies. There was only 1 oreo left 40 minutes after they were done. (No one wanted to be the one to eat the last).

It says at the top of the recipie:
Homemade Oreos
makes 25-30 sandwich cookies

I made these and I came out with 24 cookies.

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Kristy Paynter January 14, 2011 at 1:37 pm

I received the link to this recipe from Money Saving Mom on FB and I love it! I posted on there a family secret (of sorts). And since you are a a bake-a-holic, maybe you would be so kind as to tell me why recipes call for Baking Soda AND Salt? My family omits the salt if it already calls for the soda, “because the soda is already salty” (my mom’s words) :o) I can really tell the difference too in other cookies, especially chocolate chip. Have you tried doing this before? I am going to try it with this recipe! Was thinking about making a batch with and without the salt and have a taste test among neighbors and friends! lol
Thanks again for such GREAT IDEAS!

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Charlene January 14, 2011 at 3:06 pm

Super cute! About how many cookies does this recipe make??

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Tracy January 14, 2011 at 6:32 pm

Those pink and white ones are especially beautiful! I haven’t yet tried making my own Oreos and now they are near the top of my list!

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Kelly Jo Cole January 15, 2011 at 11:31 am

Are you kidding me-these look so scruptous! I am now a follower of you-love this site and so glad that I found you!!

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A Little Yumminess January 16, 2011 at 12:06 pm

Homemade Oreos are the BEST! Beautiful!

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Barb January 16, 2011 at 1:44 pm

Yummy :) I was just thinking this morning about the Oreo Cakester that I gobbled down and wondering if there were a mock recipe for those. Funny I ran upon your blog for the first time today and the topic is Oreos :) Your photo actually reminds me more of the Oreo Cakesters in looks and I love the pink and other color ideas you have. How clever and fun for presentation. What is the cookie like? Anyone know? Crispy, Chewy, Soft & Cake like?,etc I would love to recreate the Oreo Cakesters they are to me much more delicious than the regular Oreos but both are great.

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Laurie January 20, 2011 at 6:24 pm

I made these, but had to sub a few ingredients because of allergies. Not sure if that accounts for the texture or not. I think I’ll make a few changes to the icing in the middle, but the cookie part is good. Just needs to be done in really small drops on the cookie sheet. I used a small scoop, and the cookies are about 3-4″ in diameter. I think they need to be slightly underbaked, because they go too crispy while cooling…or I could have pulled them off of the sheet as soon as they came out of the oven. Not sure. I’ll play with it some, but I am VERY thankful for this recipe! It will save us a small fortune on Oreos since they are my weakness!!

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Melissa February 11, 2011 at 3:23 pm

I used about 2Tb of finely strained strawberry preserves instead of vanilla and food coloring, and got the sweetest pink strawberry creme oreo’s. There’s just something you can’t resist about chocolate and strawberry. They’re a huge hit with my family..

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Sarah March 1, 2011 at 11:29 pm

Also wanted to point out how they take a long time to make, and that they are messy and fragile before they are baked, but well worth it!

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Steph May 19, 2011 at 11:06 am

I hate to rain on this Oreo parade, but I was not a fan of the filling. The cookies were fine, however the shortening in the filling was all I could taste. I made some cream cheese filling which tasted much better.

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Melissa T February 27, 2012 at 8:24 pm

Hi There!
I live in Australia and stumbled across your blog about a month ago. I think it is fair to say that I am possibly in LOVE! Every recipe I have cooked has turned out perfectly and I am so excited to try ALL of your recipes. It is so inspiring to find a new blog full of recipes that for us are a little different i.e. Pumpkin anything by someone so passionate about baking.
Thank you.
I can’t wait for my oreos to come out of the oven.
Keep up the AMAZING WORK!!
Melissa

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pearl April 22, 2012 at 9:47 pm

hey thanks for the recipe. i was looking at the original smitten kitchen recipe and i noticed those dont look quite as dark as the ones in your photos. why is this? id love for mine to be as dark and chocolatey as possible !:) thanks so much

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Jamie April 23, 2012 at 5:53 pm

Pearl-
I used Hershey’s Special Dark Cocoa Powder which is darker than a traditional unsweetened cocoa powder. Hope this helps.
-Jamie

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Gina Chun January 28, 2013 at 2:48 pm

Are these more like whoopie pies or crunchy cookies?

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Jamie February 4, 2013 at 1:23 pm

Gina-
The texture is more crunchy than cake-like. I hope this helps.
-Jamie

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Lisa March 30, 2014 at 1:20 pm

Can these be frozen?

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Jamie Lothridge May 5, 2014 at 9:28 pm

Hi Lisa,
I haven’t done it, but there’s no reason they couldn’t.
– Jamie

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