Homemade Oreo Cookies Food

HOMEMADE OREOS

Steps:

• Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
• Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the granulated sugar and brown sugar until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a dough is formed. Cover the dough tightly with aluminum foil or plastic wrap and chill for 30 minutes. Chilling is mandatory.
• Preheat oven to 350°F (177°C). Remove the cookie dough from the refrigerator. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• Roll the dough into small balls, 2 teaspoons of slightly chilled dough per ball, and place 12 on each baking sheet. Press down on the balls to slightly flatten as pictured above. Bake each batch for 6-8 minutes. These cookies are small and bake very quickly. They will appear soft when done. Remove from the oven and allow to cool for at least 5 minutes on the baking sheet before transferring to a wire rack to cool completely. You'll make 3-4 batches (38-40 cookies total).
• In a small bowl using a handheld or stand mixer with a paddle attachment, beat the butter and shortening together on high speed until creamy and combined, about 1 minute. Turn the mixer off and add the confectioners' sugar and vanilla. Beat on low for 1 minute and then switch to high and beat for 1 more minute until creamy and combined. The cream filling is thick. See photo above for how mine looked.
• Spread cream filling between two cooled chocolate cookies. Repeat with the rest. Cookies stay fresh covered at room temperature for up to 1 week.

HOMEMADE OREOS WITH CREAM CHEESE FROSTING (CAKE MIX COOKIES)

Steps:

• Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silpat.
• In a large bowl or stand mixer, beat together the cake mix, oil and eggs. Mix until combined.
• Use your hands to roll the dough into balls that are a little smaller than a golf ball. Place them about 2 inches apart on the baking sheet.
• Bake at 350 for 9-11 minutes. Take them out when they have just barely stopped shining on top.
• Make the rest of the dough into cookies and bake.
• Clean out your mixing bowl (or get a new one) and make the Cream Cheese Frosting. I used 2 cups of powdered sugar, but you can use more to taste.
• Use a spatula or knife to spread frosting on the bottom of a cookie. Top with another cookie.
• Eat with a giant glass of milk!

HOMEMADE OREO COOKIES

Steps:

• Add the flour, cocoa powder, baking soda, and salt to a large bowl. Set aside.
• Add the butter to a mixing bowl and beat on high speed until creamy. Add granulated sugar and brown sugar and mix until well combined. Mix in egg and vanilla extract.
• Add the dry ingredients and mix on low speed until combined. Cover the dough and chill for 30 minutes.
• Preheat oven to 350 degrees F.
• Remove the cookie dough from the refrigerator. Line two large baking sheets with parchment paper.
• Roll the dough into small, 2 teaspoon sized balls.
• You should be able to roll about 30 cookie dough balls. I can fit 15 on each of my cookie sheets. Press down lightly on the top of the balls to slightly flatten.
• Bake for 6-8 minutes. The will appear soft but will continue to harden as they cool. Cool for 5 minutes on the baking sheet, and then remove to a wire cooling wrack to cool completely.
• Beat together butter and shortening until smooth.
• Add powdered sugar and vanilla and mix for 1-2 minutes, until smooth.
• Once the cookies have cooled, add a small spoonful of filling onto the inside of a cookie. Place the inside of another cookie on top and press together.
• Cookies store well, covered in the fridge, for up to 1 week. They also freeze well, up to 2 months.
• Filling can be made up to 1 week ahead of time, stored in the fridge. Allow to come to room temperature before filling cookies.

HOMEMADE OREO COOKIE RECIPE

Steps:

• Preheat the oven to the temperature stated on the cake box.
• Mix the cake mixes, eggs and oil in a bowl until the mixture is well blended. It won't look anything like a cake mix, but it's not suppose to. It has to be thick to give you the soft cookie outside.
• When blended together, roll into balls whatever size you like. I usually make them the size of the rim of an 8 ounces glass when they are flattened. Put on a cookie sheet. Don't flatten too much. (You can use a fork to flatten them or your fingers).
• Place the oreo cookies in the pre-heated oven. Bake in the oven as per the directions on the box for cup cakes.
• While the outsides are baking it's time to make the filling. Beat the cream cheese until its creamy and has no lumps. Add vanilla and icing sugar and mix until blended. Place the icing in the fridge until the cookies are baked and cooled.
• Once cooled, spread the cream cheese icing on one cookie and then sandwich it with another one.

HOMEMADE OREO COOKIES

Steps:

• Cookies:.
• Mix cake mix, eggs and oil together well.
• Shape into marble size balls.
• Bake at 350°F for 10 minutes. They are done when the tops looked cracked.
• Filling:.
• Mix margarine, cream cheese, icing sugar and vanilla together.
• When cookies are completely cooled, frost the flat side of one cookie and then sandwich with another cookie.

HOMEMADE CHOCOLATE SANDWICH COOKIES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Blend the above ingredients together with a pastry blender until mixed.
• Roll in balls about the size of a quarter and place on ungreased baking sheets. Make an even number of balls.
• Bake for 10 minutes. Let cookies stand on cookie sheet for 5-6 minutes before removing them to cooling rack. After cookies have cooled, put Cream Cheese Frosting (see recipe or use one can of pre-made frosting) between two cookies, putting bottom sides together.
• NOTE: Adding chopped pecans to the cookies without making them into sandwiches is also very good. Spice cake mix can be used in place of Devil's food.

OREO COOKIES RECIPE

Steps:

• In a stand mixer with a cookie paddle attached, cream the butter and sugar together on medium speed until the mixture is light and fluffy, about 2 minutes.
• Add the cocoa powder, salt, and vanilla and mix until incorporated. Add half of the flour and mix.
• Add the remaining flour, 1/4 cup at a time until you get a pretty dry dough. You don't want the dough to be sticky at all and it might even crumble just a little. Don't be worried about a dry dough; we want a crispy cookie that doesn't spread when baked.
• Divide the dough into 3 balls and pat them together to form a disk. Cover the disks in plastic wrap and refrigerate for about 15 minutes.
• Now if your world is crazy like mine and 3 hours instead of 15 minutes pass before you get back to baking, let the dough rest at room temperature for 15 minutes. The butter makes the dough super stiff if it's too cold.
• Preheat your oven to 350 degrees. Remove plastic from one disk and roll your dough out between two pieces of parchment paper or on a lightly floured surface. Roll the dough thin! We are talking 1/4 inch to an 1/8 inch thick.
• Use a 2 inch circle cutter to cut out the cookies.
• Place on a cookie sheet and bake for 8-9 minutes. It's super hard to tell when a near black cookie is done. I baked mine for 10 minutes the first round and they tasted burnt on the bottom, so you'll need to adjust as you go.
• Repeat with the rest of the dough. Place the cookies on a wire rack to cool.
• While the dough is chilling, mix up the cream filling. Using a stand mixer with a cookie paddle attachment, mix the powdered sugar, melted butter, and vanilla extract together. Add 1 teaspoon of water at a time, if needed, until the mixture resembles a thick dough that is about the consistency of play dough.
• Divide the filling in half and roll it into a log that is about 2 inches wide. Roll the log in plastic wrap and let it chill in the fridge while the cookies are baking.
• After the cookies are cool, it's time to assemble! Remove the filling from the plastic wrap. Using a sharp knife, slice off a piece that is between 1/4 to a 1/2 inch thick.
• This is the fun part of making your own Oreos. You can have traditional cream thickness, double stuffed, or even triple stuffed.
• Stack a cookie, cream, and then another cookie. Press lightly together. Repeat, repeat, repeat.
• Store in an air-tight container for up to a week.

HOMEMADE OREOS RECIPE BY TASTY

Steps:

• In a large bowl, cream together 1 cup (225 grams) of softened butter with the white sugar and salt, until light and fluffy.
• Beat in eggs until fully incorporated.
• Sieve together the flour, cocoa powder, and baking soda into the mix. Blend well.
• Add the dry ingredients to the wet ingredients, and mix together until combined.
• Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.
• Preheat oven to 325˚F (160˚C).
• Remove the dough from the fridge, and for ease of rolling out, divide the dough into 4 (this way the dough stays cool longer and prevents the need of re-chilling later on).
• To roll out the dough, place a quarter of the dough between two sheets of parchment paper (alternatively the dough can be rolled out on a lightly floured surface - though the parchment is preferred as it prevents any additional flour from altering the color/appearance of the dark cookies). Roll the dough between the two sheets of parchment to ¼-inch (½ cm) thickness.
• Using a small round cookie cutter (alternatively, we found the rim of a champagne glass to be a perfect size!) cut the dough into individual rounds and place on a large parchment-lined baking sheet, leaving at least ½-inch (1¼ cm) between each cookie.
• Pack together and re-roll out any scraps to cut additional cookies. Repeat with this process with each remaining ¼ of the dough.
• Bake in a preheated oven for 15 minutes. If baking multiple trays at the same time, be sure to rotate the pans in the oven halfway through. Remove and transfer cookies to a cooling rack to cool completely.
• To make the filling, combine ½ cup (115 grams) butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy.
• Assemble the cookies by spreading a generous scoop of the icing onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.
• Serve with a glass of milk.
• Enjoy!

ULTIMATE HOMEMADE OREOS

Steps:

• Preheat the oven to 325 degrees F.
• Blend all the cooking ingredients with an electric mixer.
• Then, knead it with your hands until it reaches the consistency of dough.
• Form the dough into balls about 3/4 of an inch in diameter and press them flat, 1/2 inch apart, onto a greased cookie sheet.
• Bake for 6-8 minutes or until the cookies are crunchy.
• Let the cookies cool on the sheets.
• As the cookies cool you can start making the filling.
• Combine all the filling ingredients and mix well with an electric mixer.
• With your hands form the filling into little balls about 1/2 to 3/4 of an inch in diameter.
• Place a filling ball in the center of the flat side of one of the cooled cookies and press down with another cookie, flat side down, until the filling spreads out to the edge.
• You can double the recipe for Double-Stuff Oreos, but why stop there, go for Triple-Stuff, or even Quadruple-Stuff, you are the master of your Oreo!

HOMEMADE OREO COOKIES

Steps:

• For the wafers:.
• 1.In a medium-sized bowl, mix the flour, cocoa, baking soda and powder, salt, and sugar.
• 2.Beat in the butter and the egg. Continue mixing until dough comes together in a mass.
• 3.Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. (I found that while the dough wasn't sticky enough to roll, I could press it flat with my hands like the recipe said and then use cookie cutters to cut perfect circles. If you just care about the taste, then there is no need for the cookie cutters. Also, remember this is a chance to get creative and use all kinds of cookie cutters.).
• 4.Bake for 9 minutes at 375°F Set on a rack to cool.
• For the filling:.
• 1.Place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla.
• 2.Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
• 3.To make a cookie, pipe teaspoon-sized blobs of cream into the center of a cookie using a pastry bag with a 1/2 inch round tip. (If you don't have a pastry bag, you could easily just spread the filling with a knife or use a Ziplock with the corner cut off as a pastry bag. I had a pastry bag, but I only had a star tip. The tip doesn't matter much.).
• 4.Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. (If you do this really fast, it will look like you are spinning records. See above.).
• 5.Eat the cookies using whatever method you prefer. I like the take apart, lick the cream, then eat the cookie method. Be sure to save some to make oreo cupcakes!

HOMEMADE SOFT OREO COOKIES

Steps:

• Mix all ingredients together. It is very thick.
• Scoop out in balls on ungreased cookie sheet.
• Bake 350°F for 10 minutes. (it may not look done but it is).
• Cool 10 minutes. When cool, spread vanilla cream frosting in between two cookies to make a sandwich.
• Variations: add chocolate chips to batter. Mint chips are great.
• Use ice cream instead of frosting to make fantastic ice cream sandwiches.
• Can also be used as a base for a cookie hot fudge sundae.

EASY HOMEMADE OREOS RECIPE

Steps:

• Preheat oven to 350 degrees. Mix together cake mix, eggs and shortening until well combined. The dough will be pretty thick. Roll dough into balls, making sure they are all similar in size. Place dough onto ungreased cookie sheet and bake for 8 minutes. Immediately transfer cookies to a cooking rack.
• Mix together butter, milk, vanilla and powdered sugar until smooth. Spread onto cooled cookies and sandwich together.

20+ AWESOME OREO RECIPES

Steps:

• Click the GET RECIPE link to view full recipe and instructions.
• Make sure you have the required ingredients.
• Make and enjoy!

OREO COOKIE COOKIES

Steps:

• Mix 125g softened butter/margarine and 140g caster sugar in a large bowl with a wooden spoon, then add 1 egg yolk and 2 tsp vanilla extract and briefly beat to combine. Crush the oreo biscuits into small chunks, as fine as you can. Pour them into the bowl and stir. Sift over 300g plain flour and stir until the mixture is well combined - you might need to get your hands in at the end to give everything a really good mix and press the dough together.
• Roll out the dough and cut into your choice of shape and size.
• Melt the oreo cream in the microwave (high power for 2 minutes) and pour it over the top of your cookies. This will harden in the oven.
• Put the cookies in the oven on Gas Mark 4/180C/fan 160C for 15-20 minutes.

'OREO' COOKIES

Steps:

• Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.
• Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula.
• Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days.
• Using a 2-inch round cutter, cut the dough into 64 circles. (You can reroll the scraps once.) Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees.
• Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.
• Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners' sugar and vanilla.
• Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.

OREO TRUFFLES

Steps:

• Line 2 baking sheets with parchment paper. Add the sandwich cookies to a food processor and pulse to make fine crumbs. Add the cream cheese and pulse until completely combined and almost pasty.
• Scoop and roll the cookie mixture into 1-inch balls; you should have about 36. Refrigerate until chilled, about 30 minutes.
• Melt the white and bittersweet chocolates separately in double-boilers set up over low heat, 3 to 4 minutes. Stir until smooth and let cool slightly. Using a fork, dip half of the balls in the bittersweet chocolate and place on a prepared baking sheet; repeat with the remaining balls and the white chocolate. Let set for a few minutes, then drizzle the tops with contrasting chocolate or top with sprinkles or nonpareils, if desired. Refrigerate until the chocolate is set, about 10 minutes. Store in a tightly sealed container in the refrigerator for up to 4 days.

OREO RICE KRISPIES

Steps:

• Place a heavy-bottomed pot on the stove over low heat. Inside the pot, put the butter to melt.
• When the butter is melted, add half of the marshmallows and the vanilla essence. Stir occasionally.
• Cook the marshmallows on low heat for about five minutes.
• Cotinue cooking until all the marshmallows have melted and the marshmallow and butter mixture is smooth.
• Then add three cups of the puffed rice, the chopped oreo cookies, the chocolate chips, and the rest of the marshmallows. Stir for a couple of minutes with a spoon until all the ingredients are combined.
• Lightly grease a square or rectangular non-stick pan, preferably silicone. We use a 25 cm square mold. Pour the mixture on top of the mold. Spread it out with a spatula. Then, add the remaining cup of puffed rice on top, distribute well. Compact the mixture, pressing it down, you can use your hands, or a potato masher.
• Take the mold to the refrigerator for at least an hour. After the mixture has hardened, remove it from the mold, and cut it into regular pieces with a bread knife.
• Note: When the krispie treat mixture is still hot it is sticky, and a bit difficult to handle. One trick I usually use when making krispies treats is to reserve a cup of puffed rice for when I put the mixture in the mold. I sprinkle all the puffed rice on top, and compact the mixture with a kitchen spatula. This helps the mixture not stick from the spatula.