Homemade Oreo Cookie Recipe

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Introduction: Homemade Oreo Cookie Recipe

About: I'm a full stack web developer focusing on security and privacy.

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!

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

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.


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


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!

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59 Discussions

That's not a Oreo. That's a Whoopie Pye.

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.

2 replies

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.

great instead i made some chocky bickys and filled them with icing sugar and left them to set in the fridge over night

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

3 replies

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.

besides all the comments on butter, these look delicious, and i intend on making them tomorrow!! Great Job!!

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.

5 replies

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...

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.

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.