Homemade Oreos

I absolutely love Oreos.  I have a memory of when I was young of eating an entire package of Mini Oreos before dinner.  Mom was none too pleased.

Just the other day I bought a new pink shirt, a pair of shorts, wedges, and a dress.  The next day  I took back the dress and the shorts.  And traded them for another dress and a diamond purse.

I use the word “diamond” very loosely here.

But not the term “oreos.” These are legit, delicious, let’s-dunk-them-and-eat-a-whole-batch oreos.

And no matter how many I eat, I will always fit into that diamond purse.

Homemade Oreos adapted form My Baking Addiction

Homemade Oreos

Ingredients:

For the Chocolate cookie:

1 1/4 cups all purpose flour

1/2 cup unsweetened dutch processed coco (I used Hershey's Special Dark)

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups sugar

1/2 cup plus 2 tablespoons of room temp, unsalted butter (I used vegan butter)

1 large egg

For the filling:

1/4 cup room temp, unsalted butter (I used real butter here)

1/4 cup vegetable shortening

2 cups powdered sugar

2 teaspoons vanilla extract (use clear if you want to keep the filing white, or dye it a light color. I used blue gel dye, so the brown from the vanilla did not matter.)

Gel dye to desired color (optional)

Directions:

Preheat the oven to 375 and set two racks in the middle of the oven. Add all ingredients for the chocolate cookies except the butter and egg into a large mixing bowl and stir ingredients together by hand until combined. Mix using mixer on low speed and slowly add butter and salt, mixing until dough comes together.

On a non-stick cookie sheet, dish out teaspoon sized amount of dough a few inches apart. Once all on cookie sheet, damp clean hands with a bit of water and roll dough into balls. Place cookie sheet in between the two racks in the oven and bake for 8-9 minutes, rotating once for even baking. Once done, place on cooling racks. I found it easiest to do all of the cookies first. Allow cookies to cool completely before adding icing.

Once cooled, make a pair of cookies that are most alike in size and place them together. Clean out mixing bowl in prep for the icing.

To make the icing, place the butter and vegetable shortening in a mixing bowl and mix on low speed, adding in the vanilla and the sugar. Turn the mixer on high and mix for about 2-3 minutes or until fluffy. If you are adding dye, do it at this step.

Use a spoon to make a dollop of icing in the center of one of the pairs of cookies. You can be generous. Then use the other cookie and gently press on top of the icing so that it spreads to the edges. Repeat process until all the cookies are done.

If you live in a warm place, put these in the refrigerator and then take them out 5 minutes before eating.