Homemade Oreo Cookies

The National Biscuit Company (NaBisCo) created the first Oreo cookie in 1912. The origins of the name, Oreo, remain a mystery. Over 362 billion Oreo cookies have been sold since it was first introduced in 1912, making it the best selling cookie of the 20th century.  Growing up, there was a spirited debate between my siblings as to the best way to eat an Oreo cookie.  I enjoy eating the center first then dunk the wafers into milk.  How do you like to eat your Oreo cookie?

Makes 25 to 30 sandwich cookies
recipe adapted by Smitten Kitten (original from Retro Desserts)
print this recipe

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 unsalted butter, room-temperature
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 190c (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 filling, 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.

The Culinary Chase’s Note: These were certainly a treat. When making the filling, use clear vanilla extract so as to not discolor the white filling. I found the cream filling was too stiff so next time I’ll use less icing sugar. 

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