Homemade O-R-E-Os...Oreos

These cookies have been on my 'to bake' list for the longest time. My youngest have been requesting for these when she saw it in the baking book by Joanne Chang. 


As Oreos are easily available in the supermarket and I kept putting off baking them. Boy, I was in for a surprise after I baked these cookies! They are 100x more chocolately than the store bought ones!

The freshly baked cookies are crumbly and blended very well with the vanilla cream as well as the mint filling. (It would be look nicer if I have tinted the mint filling with some green food coloring but...I try as far as I can, not to use coloring)

With these homemade Oreos, I know that my kids are eating cookies that are freshly made and made with real chocolate and ingredients. 

This cookie recipe will be used for my next bake - Oreo base cheese cake! 

The crumbly cookies is full of chocolate flavour.

The vanilla cream filling.

Homemade Oreos

(recipe from Flour by Joanne Chang)

228g unsalted butter, melted and cooled slightly

150g sugar

1 tsp vanilla extract

200g semisweet chocolate chip, melted and cooled slightly (I used 70% Callebaut chocolate chip)

1 egg

210g organic unbleached all purpose flour

90g Dutch-processed cocoa powder (I used Callebaut's cocoa powder)

1 tsp salt

1/2 baking soda

Vanilla Cream Filling

114g unsalted butter, softened

230g confectioners' sugar

1 tsp vanilla extract

1/8 tsp salt

For the mint cream filling:

2 drops of mint extract 

Steps to Oreos:

• In a medium bowl, whisk together the butter and sugar until well combined. Whisk in the vanilla and chocolate. Add egg and whisk until thoroughly incorporated.
• In another medium bowl, sieve together the flour, cocoa powder, salt and baking soda and stir until well mixed. Using a spatula, stir the flour mixture into the chocolate mixture. The dough will start to seem too floury and you will find it easiest to mixing it with your hands until it comes together. It will have the consistency of Play-Doh. Let the dough sit at room temperature for about 1 hour to firm up.
• Transfer the dough to a 38cm square sheet of baking paper. Using your hands, shape the dough into a rough log about 25cm long and 6cm in diameter. Place the log at the edge of the sheet of baking paper and roll the baking paper around the log. With the log fully encased in the baking paper, roll it into a smoother log, keeping it at 6cm in diameter. Refrigerate for at least 2 hours or until firm. (I just used 2 sheet pans and press the dough into squarish shape) At this point, the dough can be well wrapped in plastic wrap and stored in the refrigerator for up to 1 week or in the freezer for up to 1 month.
• Position rack in the center of the oven and heat the oven to 160 degrees Celsius (325 F). Line baking sheet with baking paper.
• Cut the dough log into 0.5cm slices. Place slices about 2cm apart on the prepared baking sheet.
• Bake for 15-20 min or until cookies are firm to the touch. Check them frequently after 16 or 17 min, poking them in the middle. As soon as they feel firm to the touch, remove them from the oven. You cannot judge by color because they start out dark. Let cool on the baking sheet to warm or room temperature before you fill them, but you cannot fill them while they are hot.

Steps to Filling:

• While the cookies are cooling, using a stand mixer fitted with the paddle attachment, beat the butter on low speed for about 30s or until completely smooth and soft. Add the confectioners' sugar and vanilla and beat until the mixture is perfectly smooth.
• I took half the filling and mixed in 2 drops of mint extract to make mint cream filling. 
• Scoop about 1 tablespoon of the filling onto the bottom of one cookie. Top with a second cookie, bottom-side down, then press the cookies together to spread the filling towards the edges. Repeat until all of the cookies are filled. 

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