I’ve always been an Oreo fan. They’re just so delicious, especially when dunked in milk until soggy. Om nom nom nom.
It’s been a few years since we’ve started cutting out most processed foods. I try to make most things from fresh ingredients, we try to shop the outside of the store, and we avoid fast food like the plague. You know what happened? Processed foods no longer taste like they used to. They all have this chemical taste to them, and I don’t like it.
This hasn’t been a big deal for me. I haven’t really missed a lot of food. One thing that made me sad, though, is the loss of Oreos. No longer did they taste like chocolate deliciousness; they now tasted like chocolate flavored chemicals. Yuck. I did some Googling and came across this recipe for Homemade Oreos from My Kitchen Addiction.
It seemed easy enough. I went ahead and tried it… and they were a hit with everyone. I seriously ate more than I care to admit!
1 Cup Butter, Unsalted
1 Cup Sugar
1 Large Egg
1 tsp Vanilla Extract
2 Cups Flour
3/4 Cup Cocoa Powder
1 tsp salt
1/2 Cup Butter, Softened
1 tsp Vanilla Extract
Pinch of Salt
2 Tbsp Milk
3-3 1/2 Cups Powdered Sugar
Start the cookies by beating the butter and sugar together until creamy. Add the vanilla and egg and beat until combined.
In a separate bowl, mix the flour, cocoa powder, and salt with a whisk.
Gradually add the dry mix to the wet ingredients, mixing well between additions.
Divide the dough in half, wrap with plastic wrap, and refrigerate for at least one hour.
Once the dough is refrigerated, preheat oven to 350F.
Pull half the dough out of the refrigerator and roll it out onto a flour surface. Roll it until it’s about 1/4 inch in thickness.
Use a small cookie cutter to cut out the cookies. Transfer them to a sprayed or parchment lined baking sheet. My cookie cutter was about an inch from tip to tip. Jen from My Kitchen Addiction said hers were 2 inches. So, either should work.
Repeat with remaining refrigerated dough.
Bake cookies for 10-12 minutes.
Allow them to cool on a wire rack.
To prepare the filling, mix the butter, vanilla, salt, and milk until combined. It will be a little lumpy, but that’s ok. Gradually add the sugar until it’s the desired consistency. Jen describes it as “slightly thicker than a cupcake icing.”
I rolled the filling into small balls and smooshed it between two cookies. Jen piped the filling into her cookies. Of course hers looked nicer, but mine was probably easier. Use whichever method you’d prefer.
Devour these before everyone else does!
This made a ton of cookies, about 6 dozen. That’s probably because I used such a small cookie cutter. The recipe could easily be halved, though!