Homemade Oreos
 
Prep time
Bake time
Total time
 
Simple easy-to follow recipe for Homemade Oreos - Soft baked chocolate cookies sandwiched with a creamy filling in the centre. A must try for all Oreo lovers.
Author:
Makes: 12 Oreo Cookies
Ingredients
  • For the Chocolate Cookies
  • • Softened Butter, ½ cup or 100 grams approx.
  • • Powdered White Sugar, ½ cup
  • • Dark Brown Sugar, ½ cup or 100 grams approx.
  • • Egg, 1 (substitute in notes)
  • • Vanilla Essence, 1 teaspoon
  • • All Purpose Flour (Maida), 1 cup or 130 grams approx.
  • • Baking Powder, 1 teaspoon
  • • Cocoa Powder, ⅔rd cup or 75 grams approx.
  • • Salt, ¼ teaspoon
  • • Milk, 3 tablespoons
  • For the Filling
  • • Icing Sugar, 1 ½ cup or 165 grams
  • • Unsalted Butter (or White Butter), ½ cup or 100 grams
  • • Vanilla Essence, 1 teaspoon
Method
  1. To make the cookies - In a bowl whisk butter, powdered sugar and brown sugar until the sugar is completely combined with the butter and the mixture is really fluffy. This should take about 4 minutes with an electric mixer and longer with a hand whisk.
  2. Once your butter mix is ready, whisk in the egg and mix for about 1½ minutes or until the egg is completely combined. Add in the vanilla and mix again.
  3. Sieve in the dry ingredients directly into the bowl with the butter egg mix and mix using a spatula. Add milk to the mixture to make a sticky cookie dough. Wrap the dough in a cling film and refrigerate for about an hour.
  4. Preheat your oven at 180 degrees Celsius while you take out the cookie dough from the fridge.
  5. Make balls with cookie dough and flatten them slightly. Take a tablespoon of cookie dough per cookie. This will ensure that all your cookies are the same size. Remember to make cookies in an even number because you're going to sandwich them together.
  6. Line the cookies on a baking tray lined with butter paper. Use aluminum foil to cover your baking tray if it's is black in color. This will prevent it from heating up too quickly.
  7. Bake your cookies for about 9 minutes at 180 degrees Celsius and let them cool completely before lifting them.
  8. Prepare your filling while your cookies are cooling down.
  9. For the filling whisk butter with an electric mixer for about 5 minutes or until it's really light and fluffy. Add in the icing sugar and vanilla essence and whisk again until combined. Transfer the filling to a piping bag.
  10. For the Chocolate Cookies • Softened Butter, ½ cup or 100 grams approx. • Powdered White Sugar, ½ cup • Dark Brown Sugar, ½ cup or 100 grams approx. • Egg, 1 (substitute in notes) • Vanilla Essence, 1 teaspoon • All Purpose Flour (Maida), 1 cup or 130 grams approx. • Baking Powder, 1 teaspoon • Cocoa Powder, ⅔rd cup or 75 grams approx. • Salt, ¼ teaspoon • Milk, 3 tablespoons For the Filling • Icing Sugar, 1 ½ cup or 165 grams • Unsalted Butter (or White Butter), ½ cup or 100 grams • Vanilla Essence, 1 teaspoon
  11. Once your cookies have cooled down completely, pipe the filling on the flat side of the cookie and sandwich another cookie on top of it.
  12. Store the cookies in an air tight container in the refrigerator.
Notes
If you want to make the cookies eggless, simply skip the egg and double the milk in the recipe. You're aiming for a cookie dough that's not at all dry but is not too wet either. It should be slightly sticky before going in the refrigerator. Remember though, if you wanna err on either sides then wet cookie dough is the way to go. Wet sticky dough will make gooey cookies. Dry cookie dough will make hard cookies.
Recipe by Sugar & Spice by Radhika at https://sugarnspicebyradhika.com/homemade-oreos/