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'Oreo' Cookies Recipe

'Oreo' Cookies

Recipe courtesy Trois Pommes Patisserie, Brooklyn for Food Network Magazine

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (26)

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Average Rating:

Total Reviews: 26

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  • on March 13, 2012

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    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!

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  • on March 11, 2012

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    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.

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  • on March 11, 2012

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    the cookie was really bitter with the cocoa
    the frosting was really sweet but it was still good

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  • on July 26, 2011

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    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

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  • on June 24, 2011

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    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!!!

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  • on March 29, 2011

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    they are amazing just made them tonight planning on takin some to work with me :

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  • on March 24, 2011

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    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

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  • on March 23, 2011

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    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!

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  • on February 28, 2011

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    they r the best thing i have ever made

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  • on February 19, 2011

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    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

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