Well, look what I have gone and done....TOTALLY stolen Nabisco's swagger. Yep, I hijacked the Oreo's recipe this past Labor Day weekend and managed to make a batch of these ass expanders at home. I always feel so guilty buying Oreos (and desserts in general), so it's a very rare purchase in my neck of the woods...but making them from scratch certainly makes it a little more justifiable. I burned some calories whipping that frosting, riiiiiiight??? Fib alert.....all I did was flip on the power switch and lick the bowl. *Insert sheepish look here.*
But back to the gloriousness that is the homemade Oreo cookie. It's one of the best homemade versions I have tried. Tallying up my prior tastings in my head right now....looks like it's a grand total of 3 times. Once at Flour in Boston (overrated) and somewhere in San Francisco and NYC that I forget the name of. While this recipe is not entirely like the store-bought version - it doesn't have that signature cookie crunch and is a bit chewier - fret not, it holds up just as well when dunked in a cold glass of milk. My hubby tested it on 3 different cookies, so you can rest assured.
Note: Filled cookies can be stored in airtight containers at room temperature up to 2 days...but I doubt you'll have leftovers.
For the cookies:
1 1/4 cups all-purpose flour
3/4 cup Dutch-process cocoa powder (*I used Hershey's Special Dark from HEB...MUST use dutched cocoa for this recipe. No substitutions, got it?)
1 teaspoon baking soda
1/4 teaspoon baking powder
1 1/2 cups sugar, plus more for flattening cookies
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature (*I used 5 tablespoons butter, 3 tablespoons non-fat plain Greek yogurt with a splash of Mexican vanilla poured in)
1 large egg, room temperature
1/4 cup room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
- Preheat oven to 375 degrees. Into a medium-size bowl, sift together flour, cocoa powder, baking soda, baking powder, and a pinch of salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter until light and fluffy, about 2 minutes. Add egg; beat to combine. With mixer on low speed, gradually add the flour mixture; continue beating until dough is well combined.
- Using a 1 1/4-inch ice cream scoop, drop dough onto parchment-lined baking sheets about 2 inches apart. Wet the bottom of a glass and dip in sugar (or wet your hands); press to flatten cookies to about 1/8 inch thick. (*Make sure to really coat the glass in sugar so the dough won't stick and lift off the cookie sheet)
- Transfer to oven, and bake about 10 to 12 minutes, rotating baking sheets halfway through. They will look a bit "wet" when you take them out, but they firm up when they cool. Transfer baking sheets to wire racks to cool completely.
- In the bowl of an electric mixer fitted with the paddle attachment, begin making the vanilla cream filling. Cream butter and shortening until well combined. With mixer on low speed, gradually add the confectioners' sugar, and continue beating until light and fluffy, about 2 minutes. Add the vanilla, and beat to combine. Set aside at room temperature until ready to use.
- Place cream filling in a pastry bag fitted with a coupler, and pipe about 1 tablespoon filling onto the flat side of half the cookies. Place remaining cookies on top, and gently press on each to squeeze filling to edges.