Growing up, my mom held strict rules about what we had in our kitchen and junk food was limited. No yummy sugary cereals, cookies, soft drinks or TV dinners. I grew up on delicious home cooked meals, lots of salads and fruit. Of course I had junk food from time to time, my mom wasn’t that strict, but it was never really kept in the house. At the time, I didn’t understand how wonderful this was and how lucky I was, but I thank her now for instilling healthy habits in me from a young age. I now appreciate cooking and baking. I love bold flavours, spices, experimenting with new foods from different cultures, making things from scratch and sitting down for a good meal with family. At the time though, all I wanted was a bowl of delicious fruit loops, these Trixx yogurts with a pack of sprinkles you mixed in before eating, Michelina’s tortellini and broccoli frozen dinners, soda and Oreos! Anyways now that I’m all grown up I tend to steer away from packaged foods, sodas and junk foods. I do eat them on occasion, but I rarely keep them in the house. So when I saw this recipe I screeched! Homemade Oreos, it’s the best of both worlds!
This recipe is extremely simple. It took about 10 minutes to prepare and about the same to assemble. I won’t call it healthy but it’s not processed (it will keep for a week in a well sealed container) and you know exactly what you’re eating… except for the vegetable shortening, I am not sure about that, but it is essential for keeping the filling from melting and turning into a gooey mess. I want to find an alternative (anyone have any suggestions?)
My boyfriend took a bite and was disappointed that it wasn’t soft and fluffy. I guess he was expecting a whoopee pie from the way it looked (which is a great idea – Oreo whoopee pies? yum!) but this is no whoopee pie, it’s an Oreo cookie, and they are crunchy and slightly bitter to counter the sweet, creamy centre! I really liked the way they turned out, and urge you to try it!
Homemade Oreo Recipe (from Smitten Kitchen, my favourite source for baked goods)
Makes 25 to 30 sandwich cookies
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar (this will give it that bitter and sweet balance. Add 1/2 cup more if you want a sweeter wafer)
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
Here’s what you need to do:
First, set two racks in the middle of the oven. Preheat to 375°F.
To make the wafers:
1. In a food processor, or bowl of an electric mixer, mix the flour, cocoa, baking soda and powder, salt, and sugar well. While pulsing, or on low speed, add the room temperature butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
2. There are two ways to do this.
– You can take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart and with moistened hands, slightly flatten the dough.
– You can divide the dough into 2 pieces, wrap with plastic wrap and cool in the refrigerator at least 1 hour. Then, knead the dough slightly to help soften it and avoid cracks when rolling. Place one piece between 2 lightly floured sheets of parchment paper and roll into a ¼-inch-thick rectangle. Repeat with the other piece of dough. Using a 2 inch round cookie cutter, cut the dough into circles. Place on a parchment paper-lined baking sheet approximately 2 inches apart. Any scraps will have to be re-chilled before you can re-roll it.
3. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
To make the creamy filling:
1. Place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla.
2. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
To put it all together:
1. In a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie.
2. 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.
3. Continue this process until all the cookies have been sandwiched with cream.
**If you don’t have a pastry bag, you can easily use a zip lock bag with the corner cut off.
Enjoy them with a glass of milk and share them with all your friends and family!