butter.city

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

Recipe:

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

Preheat 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.