My dear friend challenged us to make homemade oreos. I was worried it couldn’t be done. It couldn’t just taste like an oreo, it had to have the same texture as well. Crunchy cookie, sweet center.
So I set about searching that big internet for oreo recipes. I found there are two that are most common. This one from Smitten Kitchen and one that is apparently from Thomas Keller. I knew the one from Smitten would be delish, her blog never fails me, but the cookie was chewy. That wasn’t what I was looking for. And the filling had shortening. I despise shortening! So, I went with the Thomas Keller recipe. I was a bit unsure of the filling, since it was basically a white chocolate ganache. That didn’t sound too oreo-y to me, but hey, it might be good, right?
It was good, but it was no oreo. This is the recipe that you will find all over right now claiming to be just like the real thing. It sort of is, but the filling is very obviously not an oreo. If you don’t like white chocolate, you won’t like this.
The cookie part is dead on. If you have the secret ingredient that is: Black Cocoa. That wasn’t in the original recipe but I happened to have some since I like to try new ingredients from KAF. If you are curious about the differences in all these cocoas, check out this link from David Lebovitz. If you can’t get KAF’s Black Cocoa, try Hershey’s Special Dark.
Back to the cookies. The cookie part is perfect. The filing was not. So I ventured back to Smitten’s filling, still cringing at the thought of using shortening, but at the same time realizing butter would leave me with melting cookies (insert very large sigh here). I headed to Earth Fare and saw they sold Organic Shortening, with just one ingredient, Palm Oil. Ok, still not the greatest ingredient, but in the name of Oreos, sacrifices must be made! And it worked. The filling tasted just like an Oreo.
Now for the semi-bad news: the cookies aren’t exactly quick and easy to make. Ok, the dough is easy, but you will work up a bit of a sweat rolling these thin. But again, in the name of Oreos, sacrifices. Enjoy making this special treat, and don’t forget the milk.
Chocolate Wafer Cookie (Adapted from here)
- 1 1/2 cups + 3 TB AP Flour
- 3/4 cup sugar + 1 TB
- 1/2 cup Dutch process cocoa powder
- 1/4 cup + 1 TB Black cocoa powder
- 1/2 tsp baking soda
- 1 1/2 tsp salt
- 15 TB unsalted butter, cubed, and chilled
Preheat oven to 350F.
Combine the flour, sugar, cocoa powders, baking soda, and salt in a mixer. On low, add the butter a few pieces at a time. Mix until dough comes together. This will take a long time, around 10 minutes. You will think you did something wrong, but just wait, it will happen!
Form dough into a ball and divide in half. Chill. Once chilled, take half out at a time and roll to 1/8″ if you can, I had trouble with that thin and did 1/4″. It made my life easier and the cookie still turned out great.
Using a cookie cutter that is under 2″ (or bigger, it’s up to you), cut out cookies and place on baking sheet. Bake until done, about 8 to 10 minutes depending on your oven and the size of your cookie.
Filling from Smitten
- 1/2 stick room temp butter
- 1/4 cup shortening
- 2 cups sifted confectioners sugar
- 2 tsp vanilla
Beat until light and fluffy, which will take some effort. It will be very dry and you will again think you’ve done something wrong. Fear not, it will happen and you will soon be eating cookies that taste like oreos, but are so much better.
Take the filling and put into a piping bag (or a plastic baggie) and pipe a small amount of filling onto half the cookies. The filling is stiff, so prepare to use those muscles again. The press another cookie on top and there you have it. Oreos.