Tuesday, February 15, 2011

Homemade Oreos

Today I went to bake with my friend Terri, and the result was amazing. Homemade Oreos, people... wow! My sister-in-law and I made these together a while back, and she described them as Oreo-inspired. I think that's the best way to explain these beauties because they are not exactly like what you'd buy at the store. They're better. For example, you would NEVER crush these to make a crust, and eating ten of these in one sitting would be unthinkable. They're too satisfying to gorge yourself. The bottom line is that you should make these sometime, and then you should tell me what you think.

Homemade Oreos
1 1/4 cups flour
1/2 cup unsweetened cocoa
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 1/4 cups sugar
1/2 + 2 tbsp. butter, softened
1 egg
1/4 cup butter, softened
1/4 shortening
2 cups powdered sugar, sifted
2 tsp. vanilla
Preheat oven to 375 degrees.
Thoroughly mix flour, cocoa, baking soda, baking powder, salt, and sugar. Beat in butter and then egg at low speed. Continue processing until the dough forms a mass.
Roll teaspoons of dough, and set two inches apart. Bake 9-10 minutes.
For cream, combine butter and shortening. Gradually beat in powdered sugar and vanilla. Beat mixture on high 2-3 minutes or until it becomes light and fluffy.
Sandwich cream between cookies, using your fingers to spread if necessary. Press cookie sandwich together slightly.
Don't forget milk. These desperately need to be dunked in milk!

Terri loves to bake, and she is the most passionate person I've ever met when it comes to Pampered Chef baking tools. The Measuring Cup Set is one of her favorite items because she's in love with the leveler tool. Plus, of course, she enjoys snapping all six cups into a neat stack.

Cocoa has a tendency to get compacted in the container, but the Small Bamboo Spoons are perfect for digging it out. That's the 8-Qt. Stainless Mixing Bowl, by the way.

Terri's got the Stainless Mini Whisk in action getting the egg ready for the dough. It's always a good idea to crack your egg in a small bowl before adding it to a recipe. This helps keep shell out, and it prevents "Oh no - that's a bad egg" disasters. Since the 1-Cup Measuring Cup was already dirty, we turned it into a small mixing bowl.

This picture shows the difference in stoneware over time. The cookies are on a Rectangle Stone that's pretty seasoned, and the stones underneath are the Small Bar Pan and the Large Bar Pan, both which are starting to turn brown.

The 5" Strainer is great for things like sifting powdered sugar. Here, I've got it over the 4-Cup Easy Read Measuring Cup.

Terri's favorite baking tool is the Measure-All Cup. She's loading it with shortening, and then she can pop it right into the mixture without losing any along the sides of a standard measuring cup.

The Skinny Scraper is perfect for scraping the rest of the shortening out of the can! Notice how it's hugging the rim to make sure we get all we can.

When you put the filling between the cookies, you might have to work with your fingers a little bit. Don't force it with a regular spreader, or you'll break the cookies. The beautiful, soft, life-changing cookies... They're on the Stackable Cooling Rack, by the way. Here it's up on its legs, but you can use it several ways, including laying it across the sink.
If you like Oreos, you'll adore these cookies. If you could take or leave them (like me), you'll adore these cookies. They're pretty simple to make, and they are glorious to eat.
One last thing: The display picture is in a Dots Pasta Bowl.

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  1. Jenny,
    I think the lady with whom you made the oreos is quite stunning. Can I have her number?

  2. Thank you my dear, keep an eye out for the rest of it :)
    I liked ur blogs very much and image formant is very helpful.
    Bakery Equipment