Homemade Oreo Cookie Recipe
Intro: 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!
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!
STEP 1: 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
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
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.
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
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
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
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!
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!
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!
59 Comments
Ethan1023 7 years ago
That's not a Oreo. That's a Whoopie Pye.
Syreen22 8 years ago
Omg so awesome and tasty. I tried coating mine in chocolate too...(Yes, I'm a glutton for punishment) I got the idea from http://www.fortuneweddingfavors.com
My husband preferred it without the chocolate dip though.
bajablue 11 years ago
wambolicious 13 years ago
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.
rocketperson 11 years ago
debzam 13 years ago
baba4 12 years ago
tubanator-2.0 12 years ago
Spokehedz 13 years ago
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
KittyF 13 years ago
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.
Spokehedz 13 years ago
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.
Chef_Paullett 13 years ago
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.
norton220 13 years ago
MariahWeezy123 13 years ago
I Love food i would eat all of THAT!!
atombomb1945 13 years ago
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 13 years ago
Batness 13 years ago
co2h2o 13 years ago
Batness 13 years ago
barbian7 13 years ago