- 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
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.