homemade oreo cookies

DSCF2717I made some homemade Oreos to slowly prepare for a completely home made mud pie. One step at a time, you know.

Smitten Kitchen’s homemade oreos
takes about an hour
makes about 35-40 cookies
You need:
one large bowl, hand mixer, 1 tbsp cookie scoop
Homemade oreos:
1 1/4 c all-purpose flour, loose
1/2 c dutch-process cocoa, unsweetened
1 tsp baking soda
1/4 tsp baking powder
pinch salt
1 c granulated sugar
10 Tbsp unsalted butter, at room temperature
1 large egg, at room temperature

DSCF2710DSCF2711DSCF2712Preheat oven to 375 deg F.

In a medium bowl, mix together dry ingredients: 1 1/4 c all-purpose flour, 1/2 c dutch-process cocoa, 1 tsp baking soda, 1/4 tsp baking powder, pinch salt and 1 c granulated sugar. While mixing at low speed, add in 10 Tbsp unsalted butter, then 1 large egg. Continue mixing until batter comes together and no longer sticks to the bowl.

Use a 1 Tbsp cookie scoop and hands to roll round balls of dough, placing on a cookie sheet about two inches apart. Flatten slightly, then bake for 9 minutes.

Notes: I felt like using a mixer and granulated sugar yielded cookies that were a bit grainy. The original recipe also recommended using a food processor to combine ingredients, which might help. Cookies were chewy fresh out of the oven, which I preferred, and softer/cakier on day two. By day four even in an airtight container they were crunchy and a bit crumbly. But I’ve never tried any method of keeping cookies hydrated, like a piece of bread in the container or something. I’ll try this recipe with a few changes next time.

One thought on “homemade oreo cookies

  • September 23, 2016 at 7:42 pm

    Well, you actually want it to be crunchy/crumbly if you’re going to smash it into a crust right?


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