I was looking for a homemade oreo cookie recipe to make for my dad and husband who are addicted to the store bought processed version. I also couldn't find one that didn't use vegetable shortening in the filling. Imagine to my surprise to find this online with the magazine I subscribe to - YAY!! And to the negative nancy, believe me, butter is much better than vegetable shortening as well as the preservatives that are put into the store bought variety; and the fake sugar called corn syrup that is in the store bought kind will surely kill you. Anything in moderation is good and a couple of these as a treat once a week is alright!
This recipe is excellent and the taste is out of this world good. I formed the log and stuck it in the fridge, re-rolling it only twice and let it sit overnight to firm up.I found it easy to cut without any problems. My yield was 20 cookie sandwiches. I would probably double the filling next time I make it.
These tasted great. For a less sweet filling, you can use half butter and half cream cheese and reduce the sugar slightly.
Mia--if you're upset by the butter in the filling, think about what real Oreos use: it used to be hydrogenated vegetable oil--otherwise known as Crisco. Which would you rather eat, really?
I just finished making these fabulous cookies. They have just the right salt to sweet taste and the cookie is perfectly tender and crisp. I used a one and a half inch round cutter to make the cookies more "oreo" sized and made 40 cookies.
AB FAB!!! These cookies totally rock. My 5-year-old helped and they will be gracing her lunchbag here and there.
As my daughter is lactose intollerant, I substituted Earth Balance buttery sticks for the butter, egg replacer for the egg (sharing with a vegan friend), and soy milk for the milk in the frosting. They turned out SO GREAT!!! I will be making another full batch (we only made a 1/2 batch this time to try them out, and we did roll them smaller) for our Super Bowl party...I can only imagine how fast these babies will fly off the plate!
These cookies were great! I followed the actual directions at first, but had a hard time maintaing the rounded shape of the dough log. So I opted to roll them out and cut with 2 3/4" round cookie cutter. I was able to make 2 dozens oreo cookies that's so tasty and unique I gave them out for christmas! Everybody raved about it. The butter filling is heavenly. I placed it in an icing bag with a rounded tip and piped a small amount in the middle of one cookie, then used the other half to distribute it. No need to put a lot if you're feeling a little guilty. This recipe's a keeper.
Made them as treat for Halloween. They turned out very nice. Working with the dough is a bit of a pain, though. I religiously rolled the log every 15 minutes while cooling, but the log was more oval than round, and very brittle to cut, even with my sharpest knife. But fortunately all the cracks and patched holes vanished during the baking. I like the great chocolate flavor of the cookies, the filling is a bit too sweet for my taste, but certainly right for the kids.
I only made the cookies (not the filling) as I was using them to make white chocolate coated cookies but they turned out great. I also rolled mine out and cut them into different shapes and the type of dough was absolutely perfect for cutting and rolling (I did it after letting the dough rest at room temp. for an hour and then chilled them before baking). Incidentally, I weighed my cocoa and it was exactly 3/4 cup.
I made these yesterday for my daughter, but I rolled them out and used a 1 1/2" cookie cutter so they were closer in size to Oreos, which worked great and I ended up with about 50+ cookies. Great flavor in the cookie part, great recipe.
I did have one thing I wanted to mention: When I weighed my cocoa, 90 grams was close to 1 1/4 cup, not 3/4 cup.
really good interpretation of oreo cookies! I did not have to bake mine for 20 min, in fact they were done in about 14, so I would start double checking them at 12 min. For the person complaining about the butter in the filling; it's a cookie, of course it has butter in it. Find healthy specific recipes if you're concerned and don't be a negative-nancy.
These were really tasty. The cookie had a very nice flavor and texture.
Must agree with the others. Your personal preference for fat content has nothing to do with rating a recipe. Unless that is, they are making such a claim, which is not the case here.......
These are a fun remake. Have you tried black cocoa? That will really give you the black color, not to mention the adult chocolate flavor. Good recipe.
@Mia 1...yes Mia, put a stick of butter between the two cookies...learn to read the recipie before commenting, it makes you seem inexperienced....to everyone else, made the cookies yesterday and they are delicious!!
I made these yesterday. Very tasty, but I ran into a problem with the filling. I ran out of real butter and had to make the filling with one of the "healthy" margarines. The filling is way too runny. I had to refrigerate it in order to fill the cookies and then had to refrigerate the "oreos". So, don't substitute margarine. BTW, the cookie part tastes very similar to the original and the filling is much tastier than the original.
Mia1, pay attention here. These are Oreo replicas, after all. For 16 cookies, you'd have 1 1/2 teaspoons of butter in the filling of each cookie. Your one star because you think these are overly-fatty is unwarranted. All it matters is if the recipe works and the product presents well and tastes good.
A stick of butter as the filling? Really?
My son and his friends loved these cookies!!!!