Find me a man who doesn’t like Oreos and I will show you a man lacking a soul. Everyone loves Oreos. If you don’t, you should. Don’t be soulless.
A couple of weeks ago we hosted a company wide lunch for a colleague of mine who was leaving our Cambridge office to work remotely from her hometown in California. She makes up 50% of the most rocking kick ass events team out there so I wanted to be able to bring a little something homemade to the party. Cake wouldn’t work as that’s impossible to carry on the subway. Same with cupcakes. I threw around a bunch of other ideas – truffles, macarons, shortbread… but then I saw these homemade Oreos and had to try them. I doubled the batch to have enough for all 40+ people and had just enough leftover for a couple coworkers who missed the party the next day (as well as breakfast for myself). They are as close as one can come to an Oreo being homemade. The difference I would assume to be in the ingredients – you can pronounce all of mine.
I’ve posted the recipe for you below so go grab a glass of cold milk and start dunking.
From Smitten Kitchen
Makes 25 to 30 sandwich cookies
For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
Set two racks in the middle of the oven. Preheat to 375°F.
In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, 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 to 3 minutes until filling is light and fluffy.
To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.