Growing up, somewhere in the chaos of teaching full time and being fiercely dedicated to her family, my mom always (and I mean ALWAYS) kept the cookie jar full with homemade treats. There were no circus animal cookies, Chips Ahoy or iced oatmeal cookies for us. Man, I always wanted those iced oatmeal cookies.
As a child we also regularly took a very long road trip to eastern Nevada (anybody out there ever been to Ely?) to visit our grandparents. Don’t even get me started on what a barren stretch of Highway 50 that is.
In a concerted effort to make traveling special and just a little more bearable, my mom spoiled us…with store bought treats.
We got Oreos.
Sometimes we even got double stuffed Oreos.
To this day, every time I eat an Oreo, I think of that wicked drive across the loneliest road in America. There were times that it took
a lot of those chocolate sandwich wonders to get me through the boredom. Oh, where were portable DVD players in those days?
There are few grocery store cookies better than an Oreo. Dunk them in milk and you’ve got a little bit of Nabisco heaven. You can crush them and make a pie crust or sprinkle them on top of ice cream. They’re even good IN cookies. Remember THIS post?
With such an affinity for Oreos, I simply had to make a homemade version. I have to say, they do not disappoint. Simple deliciousness. Don’t expect an exact replication of what you’ll buy at the store, but do plan on being completely satisfied.
Oh, and definitely plan on having a glass of cold milk close by.
The order of assembly for these cookies may seem a little backwards. I haven’t tried it the ‘traditional’ way of dough-making yet. But, this method definitely works!
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For the chocolate wafers:
1¼ cups all-purpose flour
½ cup unsweetened cocoa
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 cup sugar (you can add up to ½ cup more if you want a sweeter cookie)
½ cup plus 2 tablespoons (1¼ sticks) room-temperature, unsalted butter
1 large egg
For the filling:
¼ cup (½ stick) room-temperature, unsalted butter
¼ cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
Heat oven to 375.
In a food processor, or bowl of an electric mixer, mix the flour, cocoa, baking soda and powder, salt, and sugar.
While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
To assemble the cookies, put the frosting in a large ziploc bag and cut off a 1/2 inch tip from the corner. Pipe about 1 teaspoon of filling onto the bottom side of one cookie.
Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.