Homemade Oreo cookies

Oreo chocolate chip cookies are an iconic American cookie that is popular all over the world. In every corner of the globe they know what Oreo is, drink tea with it, make cheesecakes, mousse cakes, trifles with it, and treat friends and family with it. Everything ingenious is simple: two chocolate cookie halves are connected with a delicate filling! And what a blessing that similar sandwich cookies can be prepared at home. Homemade Oreo turns out no less tasty, the same crumbly structure, with a bitter taste and delicate cream inside.

Homemade Oreo cookies

Kitchen equipment: mixer, baking sheet, silicone spatula, parchment, bowls, cling film, rolling pin, glass.

Ingredients

Cooking steps

1. Place 215 grams of butter in a bowl, add 195 grams of sugar and lightly beat with a mixer so that the sugar grains dissolve as much as possible.
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2. Beat the egg into the oil mixture, add 0.1 grams of vanillin and beat with a mixer for half a minute.

3. Sift flour, baking powder and cocoa powder into a separate bowl. Add the resulting mixture (3 grams of salt) and mix.

4. Place the resulting chocolate mixture in a bowl with the butter mixture and stir with a silicone spatula. As soon as it becomes difficult to mix with a spatula, put the dough on the table and knead with your hands.

5. Form a ball from the finished dough, wrap it in cling film and place it in the refrigerator for 60 minutes.

6. When the dough has cooled, place it on a floured table and roll it out into a thin layer.

7. Using a glass or a die cutter, cut out circles from the resulting layer.

8. Line a baking sheet with parchment and place the cookies on it.

9. We heat the oven to 180 degrees and place our cookies in it for 10 minutes.

   
   

   
   Remove the finished cookies from the oven and cool so that the filling does not spread.
10. For the filling, beat 105 grams of butter with 0.1 grams of vanillin using a mixer for a minute.

11. Add 36 milliliters of cream to the resulting mixture and mix. Gradually add powdered sugar to the cream mixture and beat with a mixer at low speed. We should get a homogeneous fluffy mass.

12. Coat chocolate circles with filling and form cookies.

It is advisable to store ready-made Oreos in a cool place so that the creamy filling does not melt.

Video recipe

In the video you can see the step-by-step process of making Oreo cookies at home.

Homemade legendary Oreo cookies

In a separate container, whisk together the dry ingredients (except ground sugar).

Take the butter out of the refrigerator in advance so that it becomes very soft. Place it in a mixer bowl and add ground sugar.

Beat butter at room temperature with a mixer along with powdered sugar. You need to beat until the butter turns white and becomes fluffy. Add the egg (room temperature) and vanilla extract. Beat again.

Transfer the resulting creamy mass into a container with the dry mixture and knead the dough using a spatula.

At this stage, you can add a drop of black dye if desired.

Adjust the amount of flour during kneading. You may need a little more or a little less flour. The dough should be plastic, but at the same time quite fragile. When manipulated, it slightly falls apart into pieces, but at the same time, it easily assembles into a single lump.

From the resulting mass we form three balls. Each one must be wrapped in cling film. In this form we send it to the refrigerator. In the meantime, prepare the filling.

Using a mixer, begin to beat the butter. After a minute, add vanilla extract and 1 tablespoon of powdered sugar. Without stopping the mixer, add half of the ground sugar in portions. Add milk, and after a few seconds continue adding the remaining powder.

As a result, the cream should be thick enough so that the circles can stick together tightly and nothing is squeezed out on the sides.

Place the finished filling in a pastry bag and place in the refrigerator.

Turn on the oven and set the temperature to 180 degrees.

The work surface should be lightly dusted with flour. Roll out a thin layer. Approximate thickness is about 3 mm.

Using a round cutter or a regular glass, cut out the blanks and carefully place them on a baking sheet covered with parchment, helping yourself with a spatula.

The cookies are baked for about 10 minutes. Once ready, they need to cool well so that the cream does not melt when forming “sandwiches”.

All that's left to do is assembly! Squeeze the filling onto one half and cover with the other, pressing lightly.

It is better to store such cookies in the refrigerator, and not for long!

Please your loved ones with this delicacy; no one will remain indifferent. With warm milk, fresh juice or morning coffee, each cookie will give you pleasure, the opportunity to be transported for a moment to distant Chelsea, where in a small area of ​​Manhattan someone also enjoys the taste of Oreo and dreams...

Oreo cookies filled with cream cheese

Cooking time: 50-55 minutes. Number of servings: 9. Kitchen equipment: microwave, silicone spatula, cling film, mixer, parchment, baking sheet, rolling pin, glass.

Ingredients

Cooking steps

1. Melt butter (175 grams) in the microwave. Pour 70 grams of sugar into the hot butter and stir with a silicone spatula until the sugar crystals are completely dissolved.

2. Pour 95 grams of cocoa powder into the oil mixture and mix, trying to completely break up all the lumps.

3. Add sour cream (75 grams) to the chocolate mixture and stir until a smooth, homogeneous mass is formed.

4. In a separate bowl, mix 305 grams of sifted flour with 5 grams of baking powder.

5. Combine the resulting mixture with the chocolate mass and mix with a silicone spatula and then with your hands.

6. Wrap the finished dough in cling film and place it in the refrigerator for half an hour.

7. While the dough is cooling, prepare the filling for our cookies. To do this, combine 155 grams of cream cheese, 70 grams of powdered sugar, 18 milliliters of cream and 0.1 grams of vanillin in a bowl.

8. Beat the resulting mass with a mixer for two minutes. Place the finished filling in the refrigerator for 18 minutes.

9. Take the chilled dough out of the refrigerator, divide it into several parts and roll each into a thin layer.

10. From the resulting layers, using a glass or cutting tool, cut out circles.

11. Line a baking sheet with parchment and place the cookie dough on it.

12. Preheat the oven to 180 degrees and bake the circles for 9 minutes.
    When all the pieces are baked, let them cool completely so that the filling does not melt or leak out.
13. Coat each cooled circle with filling and connect in pairs.

14. Ready Oreos should be stored in a cool place.

Video recipe

In this video you can see the detailed process of making Oreo cookies with cream cheese filling.

How to make homemade Oreos (step-by-step recipe with photos):

Place softened butter (75 g) in a convenient mixing bowl. Start beating with a mixer at low speed, gradually increasing it. The butter should increase slightly in size and become lighter and fluffier in appearance.

Take note of the recipe for sherbet at home.

The site has recipes for red velvet cookies, cheese cookies, coconut cookies and many others. The entire selection can be viewed in the “Cookies” section. Take note!

The butter must be in a softened state so that it can easily whip, so it must be removed from the refrigerator 2-3 hours before cooking.

At 4-5 minutes of beating, start adding powdered sugar (you can slow down the speed a little so that it doesn’t fly all over the kitchen).

Also add the yolk of one egg, beat everything again until smooth.

To balance the taste, it is recommended to add 1/3 tsp. salt, it will only improve the taste of the chocolate chip cookies. I often don’t list the ingredients, but I add a little salt to almost all sweet baked goods.

Let's move on to the dry ingredients. In a separate bowl you need to mix flour (100 g), cocoa powder (50 g), baking powder (1 tsp)

First sift everything together and stir with a regular hand whisk or fork.

Add dry ingredients to butter mixture. You don't need a mixer here; it's better to use a spatula to thoroughly mix everything.

Knead the elastic shortbread dough in a bowl. As soon as it becomes difficult to do this with a spatula, we do it with our hands.

You can dust the surface of a cutting board with flour and place pieces of dough on the board, kneading on a horizontal surface.

Once the dough is completely kneaded, wrap it in cling film and place it in the refrigerator for 30 minutes.

After being in a cold place, the shortbread dough becomes very convenient to work with, it is easy to roll out, and it practically does not stick to your hands. But if it still seems sticky, you can use a small amount of flour when rolling.

Roll out the dough into a cake 0.3-0.4 cm thick, periodically turning the cake from side to side while rolling so that it does not stick.

Now let's get to the fun part! You can involve children in the process; they usually really like to shape cookies. We arm ourselves with a round dough cutter (you can take a regular glass with a diameter of 3-4 cm). Using strong pressure, cut out round blanks—the future Oreo cookies—and place them on a baking sheet covered with parchment.

Modern online stores for confectioners offer a huge number of beautiful cookie cutters. These are stamps with fashionable inscriptions and drawings. Since the surface of store-bought Oreos also has a relief pattern, you can use such stamps, your homemade cookies will be even closer to the original!

Good baking paper is very important! Neither pizza nor cookies will stick if you use Teflon mats; they do their job perfectly. You can use baking paper instead, but choose high-quality paper, preferably with a thin silicone coating.

Place the baking sheet with cookies in a preheated oven (up to 180 C, “Top-Bottom” mode) for 10 minutes.

Determining the readiness of chocolate cookies is another task, because in appearance they practically do not change, unlike light ones. I wait about 8 minutes, then start checking with a light touch of my fingertips whether the surface of the cookie is sinking or not. If the top crust holds such a load, returning to its original state, then the cookies can be removed. On average, depending on the power of your oven, it may take from 8 to 15 minutes; the exact time can only be verified experimentally; it is different for each oven.

Try not to overcook the cookies in the oven to prevent them from becoming too hard.

Remove the finished cookies from the baking sheet onto a wire rack so that they cool faster and are well “ventilated” with air from all sides. I bought a wire rack on Aliexpress for pennies, but how many times have I said “Thank you” to myself for it, I cool biscuits, cookies, and muffins on it..!