Homemade Oreo Cookies
Oreo cookies are a classic when it comes to cookies. This homemade version is amazing! In my opinion, these rich and smooth cookies are even better than the original, store- bought version. One of my sister’s friends first introduced our family to these cookies over 20 years ago and they’ve been a favorite ever since. They are seriously so easy and quick to make and are a fail proof cookie. I usually bake these cookies as a dessert to take to an event or gathering and always get complements on how chocolatey delicious they are. I purposely take them to events so that I don’t eat them all… they are such a guilty, processed, pleasure food with 1 1/2 cups of shortening. All things in moderation right?
I baked this batch of Homemade Oreos for my brother for his birthday. These are his favorite cookie. I’m going to attempt to freeze them and then mail them to him… I let you know how that turns out. When you bake the cookies, you’ll actually bake double the cookies, 64, to have 32 filled cookies in the end (in order to have a top and bottom cookie around that yummy cream filling). I bake mine in 3 inch balls because I like them to be smaller cookies because they are so rich. Mine baked to perfection in 9 minutes.
When it comes to the cream filling… I prefer the cream cheese version, but if you’re in a time crunch, you can always use a store-bought cream cheese frosting instead. I’ve made both versions countless times and both types of cream filling are always a hit. For this particular batch, because I’m going to be mailing them, I used a store bought frosting instead of using refrigerated cream cheese. I’ve used an icing knife and the back of a spoon to spread the filling onto the cookies, but I’ve found that putting the filling into a piping bag, or a gallon-sized storage bag, to pipe the frosting onto the cookies is the easiest way to do it. To use a storage bag, simply fill one corner of the bag with the frosting, try to remove as much air from the bag as possible, then make a small cut to remove one corner of the bag. TaDa! You have a homemade piping bag. The nice thing about making your own Oreos is that you can pipe as much, or as little, of the cream filling as you like. Double Stuffed Oreos anyone? Even though I was baking this batch of Homemade Oreos as a gift, I still devoured 2 of these Oreos, along with a nice, cold glass of milk, as soon as I got them assembled! Milk and cookies? Some things are just meant to be! Happy birthday, little brother! You’re on your own for the milk though…
Makes: 32 filled cookies
Ingredients:
Cookie:
1 1/2 cups shortening
2 boxes Devil’s Food cake mix
4 eggs
1 teaspoon vanilla
Cream Filling:
1- 8oz package cream cheese, softened
1/2 cup margarine
1lb powdered sugar
1 teaspoon vanilla
-OR- you can use 1 can of store-bought cream cheese frosting
Directions:
- Preheat oven to 375F.
- In a large bowl mix together the shortening, Devil’s Food cake mixes, eggs and vanilla until dough is wet and sticky.
- Roll into 3 inch balls and evenly place on a cookie sheet (no need to use parchment paper or to grease the baking sheet for this cookie) and bake for 8-10 minutes.
- While cookies are cooling, mix together the cream cheese, margarine and vanilla until smooth. Slowly add in the powdered sugar until well blended.
- When cookies are completely cooled, spread or pipe cream filling between two similar sized cookies. Press cookies together to sandwich the cream filling.
- Store in an airtight container in the refrigerator.
Summit House 