I love Oreos. I mean, who doesn't? I have a friend who is a big fan of the crisp, chocolatey wafer part; I'm more of a fan of the delicious cream part (as in, double-stuff should really offer a quadruple-stuff option...minus the cookies...). Anyway, she and I used to eat Oreos together, scraping all the cream onto one tiny wafer, while piling the newly creamless wafers higher and higher up on her plate. She got to eat a ton of chocolate cookies; I got to eat a ton of delicious Oreo cream.
So, now, I make my own Oreos (and as much Oreo cream as I want!). Although clearly not a "health food", this recipe has been improved greatly from the original. Just because you're indulging doesn't mean you can't get some nutrition benefits too! While you are certainly able and encouraged to use a 2" round cookie cutter to make the classic round Oreos, I sometimes like to just use a pizza cutter and quickly cut up squares instead. It makes the whole process much faster, meaning I get to eat my homemade Oreos quicker!
Homemade Oreos (Horeos?)
number of cookies depends on how you cut them; somewhere around 16
inspired by Smitten Kitchen and Brave Tart
This recipe was halfed; since I only have a toaster oven, anything that will require a lot of "rounds" to bake them all off, I often half the recipe so that I only have to do two trays or so to get them all baked. That being said, you can easily double this recipe to make more! Also, I apologize for the weight measurements; the original recipe used weights, so I did too and haven't had a chance to find the appropriate tablespoon/teaspoon measurements.
1 1/2 oz butter, room temp
1 oz cane sugar (regular works too)
1 oz honey
1/2 oz molasses
1/2 tsp salt
scant 1/4 tsp baking powder (so, a little less than an actual 1/4 tsp)
1 tsp vanilla
1 egg yolk
2 oz whole wheat pastry flour
1 1/2 oz raw cocoa powder
Filling
2 Tbs room-temperature, unsalted butter
2 Tbs shortening (non-hydrogenated, please!)
1 cups powdered sugar
1 tsp vanilla extract
Cream together the butter, sugar, honey, molasses, salt, baking powder and baking soda, and vanilla on medium until well combined. Add in the egg yolk and continue mixing until fully incorporated. Turn off mixer and scrape bowl sides with rubber spatula.
With mixer on lowest setting, dump in the flour and cocoa mixture. Mix until uniform (will be stiff). Once uniform, shut off the mixer and scrape the dough from the sides of the bowl. Knead it lightly to forma smooth ball and then flatten into a disc.
Preheat the oven to 325* F. Lightly flour a large piece of parchment paper. Place the disk of dough on the paper and cover with a large piece of plastic wrap. Roll out with a rolling pin (plastic wrap should keep things from getting too sticky!) until about 1/8" thick. It should be thin but not still thick enough to be cut out and moved to a baking tray.
Cut out the Oreos and transfer to a parchment-lined baking sheet. Re-roll scraps and continue cutting out cookies until all the dough is used up. Bake for about 12 minutes, until firm to the touch. Keep a good eye on them until you know how quickly they will bake in your oven; you don't want these guys to burn!
Remove and allow to cool on a cooling rack. For the filling, mix all the ingredients together and whip until creamy and fluffy. Once cookies are cool, add filling and enjoy! Extra filling can be stored in the refrigerator.
Homemade Oreos (Horeos?)
number of cookies depends on how you cut them; somewhere around 16
inspired by Smitten Kitchen and Brave Tart
This recipe was halfed; since I only have a toaster oven, anything that will require a lot of "rounds" to bake them all off, I often half the recipe so that I only have to do two trays or so to get them all baked. That being said, you can easily double this recipe to make more! Also, I apologize for the weight measurements; the original recipe used weights, so I did too and haven't had a chance to find the appropriate tablespoon/teaspoon measurements.
1 1/2 oz butter, room temp
1 oz cane sugar (regular works too)
1 oz honey
1/2 oz molasses
1/2 tsp salt
scant 1/4 tsp baking powder (so, a little less than an actual 1/4 tsp)
1 tsp vanilla
1 egg yolk
2 oz whole wheat pastry flour
1 1/2 oz raw cocoa powder
Filling
2 Tbs room-temperature, unsalted butter
2 Tbs shortening (non-hydrogenated, please!)
1 cups powdered sugar
1 tsp vanilla extract
Cream together the butter, sugar, honey, molasses, salt, baking powder and baking soda, and vanilla on medium until well combined. Add in the egg yolk and continue mixing until fully incorporated. Turn off mixer and scrape bowl sides with rubber spatula.
With mixer on lowest setting, dump in the flour and cocoa mixture. Mix until uniform (will be stiff). Once uniform, shut off the mixer and scrape the dough from the sides of the bowl. Knead it lightly to forma smooth ball and then flatten into a disc.
Preheat the oven to 325* F. Lightly flour a large piece of parchment paper. Place the disk of dough on the paper and cover with a large piece of plastic wrap. Roll out with a rolling pin (plastic wrap should keep things from getting too sticky!) until about 1/8" thick. It should be thin but not still thick enough to be cut out and moved to a baking tray.
Cut out the Oreos and transfer to a parchment-lined baking sheet. Re-roll scraps and continue cutting out cookies until all the dough is used up. Bake for about 12 minutes, until firm to the touch. Keep a good eye on them until you know how quickly they will bake in your oven; you don't want these guys to burn!
Remove and allow to cool on a cooling rack. For the filling, mix all the ingredients together and whip until creamy and fluffy. Once cookies are cool, add filling and enjoy! Extra filling can be stored in the refrigerator.