These cookies are really damn good. I made them for the Super Bowl party we were having with my family and promptly took the leftovers to work yesterday. I had to otherwise my Weight Watchers diet would have been dunzo. I’ve been really committed for over a week now so I can’t let a tempting little cookie cramp my diet-style.
These are the best dunked in milk. I even brought milk to work today so my coworkers could get full enjoyment.
I really have a thing for sandwich cookies. They are so much better than non-sandwich cookies. I think it’s because my best friend Kristin and I used to get these cookies at the mall called Double Doozies. They were huge cookies with, like, a pound of frosting in between. That was back in the day (way, way back, maybe the 90’s?) when our metabolisms were awesome. The filling in these cookies is pretty much an exact match to real Oreo filling. The secret? Shortening. Sorry about that but you can’t make an Oreo cookie without it. You just can’t. I found an organic vegetable shortening at the grocery store which made me feel a teeny bit better about using this as an ingredient. Really though, the recipe only calls for 1/4 cup shortening which is not much at all divided between all the cookies.
The chocolate cookies aren’t perfect replicas of Oreos but they come pretty darn close. A few coworkers today thought these were even better than real Oreos. So I deemed this baking experience a huge success.
Juliet loved them too. Mom-of-the-year style I basically let her eat anything she wanted on Sunday. So after a couple cookies and a mini cupcake she was hyper as heck on sugar. When Bruno Mars came on at half-time my little girl was raising the roof big time. She was dancing, twirling, jumping up a storm. It was awesome and adorable. Unfortunately, bedtime later was neither of those.
I love baked goods that only require one bowl for all ingredients and this one fits the bill (for the cookies anyway, obviously you need a separate bowl for the filling). The cookies come together super quickly and if you bake frequently you will definitely have all the ingredients in your pantry. The shortening might require an extra trip to the store but I assure you it’s worth the effort.
But whatever you do, don’t forget the milk.
Homemade oreos (recipe slightly adapted via Smitten Kitchen)
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/4 cups sugar
1/2 cup plus 2 tablespoons unsalted butter, at room temperature (1 1/4 sticks butter)
1 large egg
1/4 cup shortening, at room temperature
1/4 cup unsalted butter (1/2 stick), at room temperature
2 cups confectioners’ sugar
2 teaspoons vanilla extract
Preheat the oven to 375 degrees. Set two racks in the middle of the oven.
In the bowl of an electric mixer, add the flour, cocoa, baking soda, baking powder, salt and sugar and mix on low until combined. Add the butter and egg and mix on low until the dough comes together in a mass (this takes a while, about 2-3 minutes).
Allow the dough to sit at room temperature for 10-15 minutes.
Take teaspoon sized dough and roll into a ball and place on baking sheets lined with parchment 2 inches apart. Flatten dough with your hand before putting into the oven.
Bake for 9 minutes, rotating the pans halfway through. Remove from the oven and place on cooling racks. Be sure not to handle the cookies for a minute or two so they can firm up.
For the filling, add the shortening and butter into the bowl of an electric mixer, mix on low speed for until well combined. Add the vanilla and confectioners’ sugar and mix on medium to high speed for about 2-3 minutes (until filling is light and somewhat fluffy).
To assemble the cookies, scoop a spoonful of filling into the middle of a chocolate cookie and place another cookie on top, gently pressing together to sandwich.
Dunk in milk and enjoy.