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Homemade Oreo Cookie Recipe

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Picture of Homemade Oreo Cookie Recipe
Oreo cookies, the favorite little cream-filled cookie. Delicious and wonderful with milk.

For years to actually taste these morsels you would have to find them at your local supermarket.

And you were limited by only 2 sizes, medium and small.

Until now....

Here is an easy and quick recipe for making your own oreo cookies, and as a plus they are vegan!
 
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Step 1: Ingredients

Picture of Ingredients
The ingredients are pretty simple for this:

The cookies consist of
1 box of duncan hines dark chocolate fudge cake mix
1/2 c. water
2 tbsp Shortening (Try to find something better than Crisco)

The cream filling consisted of:
3 3/4 c. powered sugar
1/2 tsp vanilla
1/2 c. shortening
3 tbsp hot water

Step 2: Mix the cookie batter

Picture of Mix the cookie batter
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First preheat your oven to 325 degrees

The mix your shortening, cake mix and water in a bowl. Use a power mixer if you have one or just your hands.

The dough should be nice and firm when done with minimal lumps.


Step 3: Put Cookies onto Cookie Sheet

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Get out your cookies sheet and laydown a piece of wax paper.

Then make small 1/2" balls and press them out onto the cookie sheet

when done, bake for about 10-15 minutes or until cookies are getting crisp,

lastly take out of the oven and let cool, the cookies should get crisp pretty quickly, if they are more gooey, put them back in for another 4 minutes.

Step 4: Mix Filling

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To mix the filling just combine powdered sugar, shortening, hot water and vanilla.

I left mine on the stove a bit while the cookies were baking to soften up the shortening even more and get out some lumps


Step 5: Make Oreos!

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Once you have crisp cookies and gooey filling, its time to combine

Just put a bit of filling between two similarly sized cookies and presto! you have mouth magic!

These cookies turned out to be equivalent to 3 regular sized oreos, so beware.

They were also throughly approved by everyone in the office, especially Rachel.

Some easy improvements to this recipe would be different flavored fillings like mint, or vanilla cookies instead of chocolate

Hope you enjoy!
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Thederpyninja made it!2 months ago

I made a larger sized one and some mini oreos. I used a bit of a different recipe from Chocolate Covered Katie but the concept was the same. I made an Instructable myself and will be putting it in the Remix contest :).

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bajablue1 year ago
Frenzy... a question... do these cookies really taste like Oreos?
I don't know why people are getting their panties in a bunch about starting with cake mix. Do you have any idea how much I hate washing all of my measuring spoons and measuring cups all the time? Anything that cuts down on dishwashing time I'm down for, especially if it turns out delicious.

This isn't haute cuisine, guys, you're making oreoes. You're going to sit back, put on some Glee and eat ten of these with a glass of milk by your side. If you want to pretend you're a real baker, take up bread baking.
I just like not having to go to a store when I want to bake something.
Because if you just want to open up the cookies, it's cheeper and easier to go ahead and buy oreos.... duh. Some of us ARE real bakers and could really get into really making oreos.
baba42 years ago
great instead i made some chocky bickys and filled them with icing sugar and left them to set in the fridge over night
My cookies did not look nice and pretty haha
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Butter contains up to 20% water by volume. It will throw off your recipe, when you are using very little liquids like this one. Shortening/Crisco is all fat, all the time.
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Butter, at least in the US, is a strictly regulated and controlled product that is overseen by the USDA for wholesomeness and quality. It has to come from cows milk that has been pasteurized to kill all bacteria and microorganisms. It has 20% water by volume, not weight... so the more butter you use, the more water you put into things. The badness of butter is in the saturated fats--but the fact that it is natural makes it better than a manufactured product in my eyes. At least I could make it at my house if I really wanted to.

Crisco is a shortening, made from hydrogenated fats--Cottonseed, and soy--and also a little of the liquid fats to make the product smooth. It has zero water in it, and it has no trans fats which were making all the health pundits go bonkers a few years ago... but it is a fully saturated fat which is also not very good for you.

However, if you take a look at lard... A fully natural product (rendered fat) and it has a neutral flavor and produces nearly the same final result as Crisco... Not to mention it is less saturated fat than butter (the bad stuff) more unsaturated fat (the 'good' stuff) and and less cholesterol to boot.

I personally use lard whenever possible, but sometimes I need the super-smooth and cleanness of the Crisco for certain recipes... also, you can get butter-flavored Crisco which is ALMOST as good as butter for flavor in baked goods. Not so much in other things though.

References:
https://secure.wikimedia.org/wikipedia/en/wiki/Butter
https://secure.wikimedia.org/wikipedia/en/wiki/Lard
https://secure.wikimedia.org/wikipedia/en/wiki/Crisco
you're wrong about one thing. Crisco has Hydrogenated fats,which are fats with a molecule of hydogen added to make them solid at room temperature. That IS TRANSFAT. Crisco is the DEFINITION of transfat.

Before the second world war, everybody used COCONUT oil, OR lard. Crisco was INVENTED to replace Coconut oil cause coconut oil couldn't be had due to the war. Now that I learned that, I use coconut oil when the recipe calls for crisco in most everything. Lard from the grocery store (brand name ARMOUR) is also hydrogenated to make it solid without refrigeration. lard which is not Hydrogenated has to be refrigerated, and God forbid that they'd sell real refrigerated food at a grocery store.
Crisco does have some of the transfat in it but it is not 100% transfat. It would be illegal to sell if it was. It has to have less than 1 gram per tablespoon of fat to be considered 'trans fat free' under FDA regulation.

So while it is not 100% trans fat free, it is not chock full of the stuff as you imply.

Lard is still better, but not lard you get in a package that says lard. the stuff you render yourself is going to be better for you than even butter is.
My understanding is that Crisco was reformulated to be trans fat free.

Which I bemoan because it does not work right in many recipes now because of it!

Now plain ol' lard is still available and I use it for my pastry mixed with butter. (mostly about 50/50) the lard makes it light, flaky ~ while the butter gives it flavor. The best of both. I don't bake every day but when I do I want it to be rich and indulgent otherwise it just is not worth the calories.
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I'm not averse to a little crisco in my cookies, but hey, what's wrong with butter? Or milk for that matter.

My wife and I get our milk from the farmer, just give it a quick boil to kill off the critters, and I wouldn't think of skimming out any of the fat.

There's been some speculation that homogenization is what makes the milk fat dangerous, as it disperses the fat into minuscule particles that more easily pass through the lining of the intestines.

Where would human civilization be without fresh cow's milk? or the endlessly useful butter made from it? Do you want to throw away 10,000 years of ancestral wisdom for -- crisco? If the global food network breaks down are you going to make crisco in your basement? Let's see an instructable for that!
I'm all for using butter ALL THE TIME, but don't discount vegetable shortening completely. It has a completely neutral flavor, and the richness of butter would be too much to handle. If butter is used in the filling, it would be entirely too rich and spoil and soften at room temperature. Shortening is very light and adds hecka flakiness to crust and cookie recipes. Butter has its many delicious uses, but sometimes vegetable shortening is the right choice.

Also, who cares about the impact of different kinds of fat, look how much sugar you're eating! It's a cookie, not a diet pill :P
"It's a cookie, not a diet pill." is my new life motto. :P
norton2203 years ago
besides all the comments on butter, these look delicious, and i intend on making them tomorrow!! Great Job!!
Mmm!
I Love food i would eat all of THAT!!
if you wanted to get a more consistant shape and thickness the cookie dough could be rolled out and then using a round cutter to make the cookies. You could still make them as big as you wanted, it would just have a more defined shape.
Also, you could use a stamp of some kind to imprint a logo onto them.
can't wait to try this out. Just wondering if there was a better way (as in minus the shortening) to make the filling.
frenzy (author)  atombomb19453 years ago
Nope, the cream filling is going to be fat and sugar either way
Batness frenzy3 years ago
I'm not worried about the "fat" so much as the fact I despise the taste of shortening...I wonder if something else can be used. Like a mixture of coconut oil or margarine or...
co2h2o Batness3 years ago
Try to find hi-ration shortening. It's what good bakers use and doesn't have the weird taste that Crisco has. I'm not a fan of shortening and never used it in frostings until a baker friend of mine turned me on to it. Put a little in buttercream frosting and it becomes much lighter and fluffier and doesn't have the nasty taste.
Batness co2h2o3 years ago
AWESOME. I will have to try this. Never even heard of this before, but it's worth looking in to. I love baking, and hate using shortening, but some stuff just doesn't turn out without it.
Margarine is super unhealthy. Coconut oil, however, is excellent. I use palm shortening.
co2h2o barbian73 years ago
I wonder if Smart Balance would work? Hmm....
Batness: you should be able to substitute solid coconut fat for the shortening. I have used it for cakes and have been pleased. just remember it will get messy if you leave it somewhere too warm. And I suppose the shelf life of the cookie might be shorter. Probably should be refrigerated as well. hmm, I guess there are some beneifts to shortening! (...however, it does taste disgusting.)

Cake mixes: I don't see why this cannot be made with a regular cake recipe. The conditioners and carageenan or whatever the chewy agents are called in the mixes are great, but it's still a mix. Just cut out the liquid and egg, and use a few teaspoons of flax seed ground up and mixed with water to hold the dough together. Flax is a great egg substitute. Cheaper and easier to find than psyllium husks (which are absolutely amazing, and fun to experiment with!).

Filling: coconut fat could work, but silken tofu could work as well, maybe, mixed with melted chocolate or white 'chocolate'. Another totally fattening idea: a dense ganache of sorts, made from coconut cream/milk and melted dark chocolate. now, that would definitely be a decadent oreo!
Yeah, but without the egg it will be just gross. I tried the flax and it did not agree with my stomach. Can't do that again.
I'm not sure how leaving out the egg would make a cookie gross. there is no egg in the original recipe. oreos are made out of hard wafer cookies, not chewy cookies, and contain no eggs. if a hard cookie is desired, there is no need to add flax seeds or anything else. was just a suggestion.
Consistent cookie size can also be made with a scoop. It's the secret in our house.
hygirl73 years ago
Oreo Cookies Made From Scratch - Just Like the Ones From the Box, Only Better

Oreo cookies seem to be pervasive in this country. Oreo cookies showed up at every party while I was growing up, and they are still used in countless desserts. My personal favorite is Oreo cheesecake (not to slight my Oreo cupcakes). Oreo cheesecake was in the dessert cycle in our cafeteria on Semester at Sea and I just couldn't resist it! Just the thought of an Oreo seems to bring a childlike grin to 80% of the population (the result of my informal study).

I've always liked the Oreo, but since I could read and understand product labels, I've never been a fan of their ingredients. I've also never really loved the filling.

For this month's Taste & Create, I was again paired with Heaven is Chocolate, Cheese, and Carbs. Last time, I made her amazing naan recipe. This time, I had to try out the homemade oreo recipe.

How Were the Homemade Oreo Cookies?

The homemade Oreo cookies were just like the ones from the store - they even had that same, familiar smell. The only difference was that they were better. I used some vanilla bean paste in the cream which made them all the more tasty, and the cookies were super fresh and crispy. Also, I was able to make the cookies in a variety of sizes.

Since you are making them yourself, you could try making Oreo cookies in different shapes! Imagine the possibilities with creativity and a good set of cookie cutters - perhaps shamrock Oreos with green food coloring for St. Patrick's Day!

The Oreo Cookie Recipe

As I mentioned above, I got the Oreo cookie recipe from Laurie of Heaven is Chocolate, Cheese, and Carbs. Laurie got the recipe from Smitten Kitchen, who got the recipe from the book Retro Desserts by Wayne Brachman. Clearly, this recipe is a slut. I am reprinting it below with my notes.

The Chocolate Wafers

Makes about 40 Oreo average sized Oreo cookies. It's hard for me to say exactly since I made a variety of sizes.
1 1/4 C all-purpose flour
1/2 C unsweetened cocoa
1 t baking soda
1/4 t baking powder
1/4 t salt
1 C sugar
1/2 C plus 2 T butter, room temperature
1 large egg
In a medium-sized bowl, mix the flour, cocoa, baking soda and powder, salt, and sugar.
Beat in the butter and the egg. Continue mixing until dough comes together in a mass.
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. (I found that while the dough wasn't sticky enough to roll, I could press it flat with my hands like the recipe said and then use cookie cutters to cut perfect circles. If you just care about the taste, then there is no need for the cookie cutters. Also, remember this is a chance to get creative and use all kinds of cookie cutters.)
Bake for 9 minutes at 375 F. Set on a rack to cool.
The Filling

1/4 cup room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted powdered sugar
2 teaspoons vanilla extract (I used vanilla bean paste instead.)
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.
To make a cookie, pipe teaspoon-sized blobs of cream into the center of a cookie using a pastry bag with a 1/2 inch round tip. (If you don't have a pastry bag, you could easily just spread the filling with a knife or use a Ziplock with the corner cut off as a pastry bag. I had a pastry bag, but I only had a star tip. The tip doesn't matter much.)
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. (If you do this really fast, it will look like you are spinning records. See above.)
Eat the cookies using whatever method you prefer. I like the take apart, lick the cream, then eat the cookie method. Be sure to save some to make oreo cupcakes!
Special Thanks

Special thanks go to my mom who was my assistant baker for these Oreos. She was making a special visit to St. Louis so that she could touch my belly.
debzam hygirl73 years ago
Thank you.
debzam3 years ago
While I love the idea of cloaning oreos, and I like to bake, it seems we're just trading one box for another. I was hoping for a more basic recipe than go buy some cake mix, and I'm not sure what is better than Crisco. Oh well, maybe they taste better. Thanks anyway.
riff raff3 years ago
Neat, I guess. Not sure why anyone would want to clone an Oreo. Now, if you could clone a Hydrox, then you'd be talkin'! :-)


mdeblasi13 years ago
Noooo, I have been looking for years for a home-made Oreo cookie recipe that does not begin with cake mix. You're breaking my heart. Can it really not be done?
You are soooo very much on target mdeblasi1. this is bait and switch , cause it will jus ttaste like a cake mix.

I am going to search till I find one. I had a recipe years ago that was betwixt an oreo (cookie part) and the nabisco famous wafer, ( icebox cookies ). I only eat chocolate usually and I like plain chock cookies. If the cookie is good it needs no chips or goo.

unfortunately I lost it in moving to 3 abodes. I have found that any recipe that starts with a cake mix tastes like a cake mix, same as, like anything made with bisquick tastes like bisquick.

So if you find a recipe for them please drop me a line here on Instructables

thanks

sparkie
here's what I've come up with so far:
Recipe........................1................... 2..................3.................. 4.....
ap flour...................... 1.5 c .............1c...............1.25 c.......... 1.375c
Dutch cocoa................0.75 c ...........0.375c.........0.5c ............0 .3125c
baking soda ..................x.................0.5t........ ... 1t................ 0.5t.....
baking powder................x.................0.25t.............x...................x.....
salt ...........................0.5 T.............. 0.5t............. 0.25t........... 0.5t....
unsalted butter ...........12 T.............  10T............. 10T............... 5T....
granulated sugar .......1c + 2T............ 1c ...............1c............. 1.13c...
egg .............................1lg................ 1lg ..............1lg.............. 1lg...
vanilla.......................... 1t................. 1t................. x................  1t
water ..........................1T....................x..................x..................x...
dough form.................balls............... logs............ balls............ balls
cookie disks................. ?.................. 72............... 80?............. 30....

This is what I've got so far.  What I have to do now is turn these 4 recipes into ratios, using the flour as a constant of 1.  That should show us if there is an over riding principal. If there isn't, I don't know what my next step will be.

AHHHH bakers percentage

(just make the flour 100% then everything is a percentage in relation to the flour)

gotsta go ta school

sparkie
try this place out this is the same recipe I have seen in 4 places, might be close. We won't know till we make them.

http://www.cupcakeproject.com/2009/02/oreo-cookies-made-from-scratch-just.html
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