Best With Milk

I love Oreos, especially the Double Stuffed ones! They are one of the best cookies to dunk in milk, which is my favorite way to eat them. So when I saw this recipe to make them homemade I had to see if it was the real deal.....and they are! Shockingly, they really do taste like the real thing and the best part you can put as much filling as you want to make them single or double stuffed. There are so many different flavors of Oreos now too, so I think next time I make them I might experiment with adding flavors to the filling (mint, strawberry, etc).


Homemade Oreos
Source: Smitten Kitchen

For the chocolate wafers:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened Dutch process cocoa (I used Hershey's Special Dark Cocoa)
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 to 1 1/2 cups sugar
• 1/2 cup plus 2 Tbsp ( 1 1/4 sticks) unsalted butter, room temp
• 1 large egg

For the Filling:

• 1/4 cup (1/2 sticks) unsalted butter, room temp
• 1/4 cup shortening
• 2 cups sifted confectioners' sugar
• 2 tsp vanilla extract
• Optional - gel dye

Directions:

1. Set two racks in the middle of the oven. Preheat to 375 degrees.
2. In a food processor or bowl of an electric mixer, thoroughly 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
3. Take rounded teaspoons of batter and roll dough into small balls then place on a parchment paper-lined baking sheet approximately two 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.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn mixer on high and beat for 2-3 minutes until filling is light and fluffy. (Optional-Blend in a tiny bit of gel dye until you reach your desired color.)
5. To assemble the cookies, in a pastry bag with a 1/2 inch round tip, pipe teaspoon-size blobs of cream into the center 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 cookies. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.

Makes 25-30 sandwiched cookies