'Oreo' Cookies

Total Time:
1 hr 20 min
Prep:
40 min
Inactive:
20 min
Cook:
20 min

Yield:
32 cookies
Level:
Easy

Ingredients
Directions

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.

Photograph by James Baigrie


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    Rolled the first batch too thin and some of them burnt. Ironically, the ones that didn't burn and are thinner are better in the sandwich, though! Rolled the second batch thicker, but they taste too much like a crispy brownie. Had a 1.5" or 2.5" round cutter (not a 2"), so went with the smaller one. Baked these 11 minutes on the top rack only (the ones on the bottom are the ones that burned). The filling is spot-on for taste! I have a lot of filling leftover, too, maybe because I made the smaller cookies. I'm sure it will freeze well! With all the chilling involved, it took too much time for me to make this a regular occurrence in our home, which is sad because we are a family of 9 and these are going to be gone by the end of the day!
    While these were delicious, they truly were, they were something of a hassle and I probably won't make them again. The cookies are good enough to eat on their own and that cream filling is fantastic but I prefer less of a commitment when baking.
    These were a big hit in our house at Christmas and Valentines day! I was very lazy and did not want to cut out each cooky with a cutter. So I just did squares with a pastry wheel. Same results. Then after assembly and chilling came the chocolate covering part. The best of all.
    I had a hankering for some oreos, but I didn't want to buy any, so I thought I'd try this recipe. It's a pretty good recipe - the filling is tasty, but I did make a few changes. I cut the 2 cups of sugar down to 1 and 2/3 cup sugars or 1 and 3/4 cups sugar (I made it twice. I like the less sweet, more chocolatey version. I also sprinkled some kosher salt on the dough after I'd rolled it mostly flat to get a little salt with the chocolate. This was a on-a-whim move, and I'm glad I did it because it was good! I'd also bake the cookies closer to 17minutes, because they almost tasted burned at 20 mins.
    Great!!!!
    Came out so good! Wish I could put a picture on here! Not difficult yet pretty time consuming. The trick is to make sure the dough is refrigerated long enough then its easy to handle and doesn't stick. The frosting sets up overnight, so make them the day before you're going to serve. I used a regular spoon inverted to scrape the frosting to the edges, then when i pressed the top cookie on the filling came to the edges so they looked great too!
    These were great and very easy as long as you follow the directions. I have no idea why foxxyloxy thought the average person might find them difficult. Great recipe and thanks.
    the cookie was really bitter with the cocoa 
    the frosting was really sweet but it was still good
    DELICIOUS!!!!! We did make a couple changes though.... 
    1. instead of parchment paper we used saran wrap and lightly greased it (so the dough didn't stick 
    2. we backed them for 11 minutes 
    3.we used gluten free flour and it was great 
    4.we did not not put shortening in the frosting instead we used buttercream
    I loved this recipe, it was a little complex for the average bear, but with my experience it was easy to tweak the time a little. You really have to pay attention to the temp. when you bake them and be sure that dough is really cold when cutting them out. Its easier to roll in a log form and cut that way, then you can get the correct size and width. So they totally taste way better than OREO'S and we love them. My family loves that we have a freezer full of 3 batches to make at their leisure!!!
    they are amazing just made them tonight planning on takin some to work with me :)
    wow these are so good so worth all the work,i don't think that it's so bad all the baking i enjoyed it it was fun the hard thing is the the hour long wate but it is so worth it's so so good
    LOVE! I made these tonight and oh sure, they're a little more work than drop cookies, and they don't taste like a "real" Oreo. They're BETTER! Instead of having 150 ingredients we can't read, there's 10 or 12 and we know what they are :) They taste SO good! I used a 2" cutter and I got about 48 cookies, not 64 (so 24 assembled cookies). Followed the recipe exactly, and I don't really think I'd change anything! Definitely recommend!
    they r the best thing i have ever made
    Some people say these don't taste like the 'real' thing. And they're right, they taste better. People are so used to the processed treats, they can't appreciate a real home made cookie. I call these commitment cookies. Yes they're obnoxiously involved to make, but it's worth it to know what you're putting in your families mouth (can you even identify 1/2 the ingredients on an Oreo package?). I have a convection bake oven and I reduced the cooking time to 15 minutes and the cookies turn out just great. Also, I agree with the dough being sticky, I read that another reviewer rolled into logs and cut, I'm going to try that next time and freeze over night. I chilled my dough in the fridge over night and it's fine, but I've had to put my scraps in the freezer to make sure I can keep up with the timing. All in all? Tasty homemade goodness.  
     
    sh
    This was a delightful treat, great for the kids!
    This recipe was a big disappointment! The dough was tasty, but the cookies don't come out well. They where very burnt on the bottom with the time and temperature given, and cutting the cook time in half and reducing the temperature 50 degrees still yielded a burnt bottom. 
     
    Obviously, didn't make the filling because the cookie recipe didn't work properly. At least my gingerbread men came out, but that was a BHG recipe. 
    To answer the "Dutch process" question - dutch process adds an alkaline so the cocoa neutralizes when added with other acids. I have made this with Hershey's Special Dark Cocoa (it is a mix of dutch process and unsweetened cocoa. It works splendidly.
     
    This recipe needs a little tweaking, but is wonderful. Unless you want very hard/crunchy cookies, shorten the baking time a bit. I agree that it is a little work, but the payoff is worth it. I usually only make one batch at a time. Both the dough and the icing refrigerate very well.
     
    First let me say that this recipe tasted NOTHING like an Oreo cookie to me. I was a bit disappointed, however I decided to use the rest of the "dough" (which reallly turned out to be more of a batter) to make a Chocolate Brownie Macadamia Nut cookie. They turned out AMAZING and soooo YUMMY! All I did was Add about 1/2 chopped Macadamia nuts to the remaining batter (about 1/2 the recipe that I started with) and baked them for 12 mins. on 325. Everyone should definitely try this!!!
    Freezes well too
    Alright, my husband and boys are Oreo LOVERS. They would like to have them every night with a tall glass of milk. So, that in mind, I thought I would try to make them homemade ones.
     

     
    They don't measure up. They don't taste bad but they don't taste like oreos. And, more importantly, to not taste like oreos, they are NOT worth the trouble with all the chilling you have to do.
    Although easy - w/ my trick of rolling in logs(waxed paper), refridgerating, slicing, then baking, the 'cookie' part tasted NOTHING like Oreos. Tasted exactly like a hard version of the chocolate cookie on back of Hersheys box. Was worth a try.
    This was a fun and easy recipe. Although I love real Oreos, these cookies didn't taste like the real thing - they tasted better. They had a lovely homemade, feel good taste to them - plus I know what went into them. I did not have a problem with rolling out the dough between parchment - just added a little more flour (not too much) and chilled the rolled out dough very well. I agree witht the last poster - the edges will not turn slightly more brown so err on the safe side and only bake the cookies for 20 minutes. Another tip is to chill the finished cookies as this allows the filling to set a bit.
    I printed this recipe from the website - very excited. The filling is dead ringer for Oreo filling! If I make this recipe again, I will make a few modifications. First - the whole roll out on floured parchment paper and then chill business.....There was not enough flour in the world to keep that dough from sticking - no matter how much I added and I didn't want tough cookies! I chilled for probably 3 hours - they were horrifically stuck to the parchment - there was no peeling possible. I ended up re-rolling anyway and then just working quickly and touching dough as minimally as possible. Secondly, the cook time thing - they DON'T turn brown around the outside edges any more or less than they are already brown! So out of fear I cooked them to just 20 minutes (I have an oven thermometer to gauge actual oven temperature). The cookies themselves are too hard--signifying to me that they were cooked too long but no real indicator of what is too long.... I will have to adjust the time but I'm not sure by how much to get crisp but not hard! Overall, I loved the concept - just need to tweak a few things.
    i made them for my high school basketball team and they are in love with them
    I haven't made these yet...so sorry for leaving a rating. (I gave it a 5 star so I wouldn't drag it down) I am just wondering, what's the diff between Dutch processed cocoa and "normal" coca? I have the Hershey's unsweetened cocoa powder here...will that work? It doesn't seem like it will make them taste chocolately enough, since that's the ONLY choco in the recipe? If someone could help me, please share your knowledge!:)
     

     
    M~
     
    michlips0802@aol.com
    This was a fun cookie to make. I made it for my husband for Valentine's day. We both thought the filling was the best part, a dead ringer for the real thing. Thr cookies cooked pretty quick in my oven, unlike most other things that tend to take longer than the recipe calls for. I used "reg" cocoa too and they tasted fine.
    a bit too sweet for me, but i don't really care for oreos (i just enjoy baking fun treats for others). my boyfriends and friends all love them, and we can't get over the novelty of homemade oreos. i would recommend keeping the diameter of the cookie small - they're so packed with sugar that a couple bites is usually enough.
    These cookies were a dead wringer for the Oreo we all know and love. I got the recipe from the Food Network Magazine and made them for a High School fundraiser, what a hit! Keep in mind the size; both in diameter and thickness, to aquire that Oreo cookie we all remember. I was careful to clean the lid to my cinnamon, to avoid the flavor of cinnamon in my cookie, and used the lid to create a perfect 2 inch in diameter, 1/4 inch in thickness cookie. Yes the filling has that "shortening" flavor, but that's a true Oreo. The recipe says a Tablespoon of filing for a reason, much more and the shortening may outway the butter flavor. However, there are always people who crave the "double stuffed" flavor! The cookie itself was a dark, cocoa flavor with the real texture of the Oreo. I have made the recipe twice. My husband loved them hot from the oven, the minute the cookie cools, it is crisp, like the real thing! . A great party pleaser or for special occassion, it's just a novel idea and we loved them. I
    These cookies were very pretty; I used a heart-shaped cookie cutter instead of round. However, they were very disappointing. The creme filling tasted horribly of shortening. The cookie was too hard, and tasted off in a way that I couldn't put my finger on. Not worth the trouble.
     

     
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