Homemade Oreo Cookie Recipe

It's the little things in life that make me truly happy. Cookies, for example, are small, and can instantly turn me into an annoying ray of sunshine. And, not surprisingly enough, they do that to my little bubbah as well. Marilyn came up to me this morning and asked to make chocolate cookies. At first, I was thinking by going with the old stand-by, chocolate chip...but it sounded too boring. I remembered that I came across a recipe for oreos, and decided that we MUST make those. Marilyn agreed after she saw the picture. Hehe.



These cookies are BETTER than oreos. BETTER. Better doesn't even begin to describe how much more amazingly awesome-er these cookies are than their smaller, over processed counterparts. The cookie has a perfect balance of sweet and salty, crunchy and chewy. Just perfect.

So, without further crappy explanation, here is the recipe adapted from Nosheteria.

Chocolate Cookies 

1 1/4 cups all purpose flour
1/2 cup unsweetened cocoa powder (I added about another tablespoon for extra cocoa-ness)
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt (I used 1/2 tsp and I'm glad I did, because I like a good salty/sweet cookie)
1 1/2 cups sugar
1/2 cup + 2 tbls (1 1/4 sticks) room temperature unsalted butter
1 large egg

Vanilla Cream Filling

1/4 cup room temperature unsalted butter
 1/4 cup veggie shortening (I didn't have shortening, so I used coconut oil and it was good...just had a coconut flavor in the background)
2 cups (or more) powdered sugar
2 tsp vanilla


Preheat oven to 375 degrees.

In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, gradually add the butter (by little bits), and then the egg. Continue processing or mixing until dough comes together in a mass. It will still be a bit crumbly, but will hold together if you roll some into a ball.

Take rounded teaspoons (or huge tablespoons like I did) of batter, roll into a ball, and place on a parchment paper-lined (or silpat) baking sheet approximately 2 inches apart. With moistened hands (or not), slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.

To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy. I added a little extra sugar until it was at the consistency that *I* wanted. I wanted a more dense filling.



After the cookies have cooled, dollop on some cream on one cookie and sandwich the cookies together. But you knew that, right? ;)

These are so good. SO GOOD. I mean, they are just stupid. It's so stupid how good these are!


 Yeah, I know, I'm not much of a food writer.