Best 5 Ultimate Homemade Oreos Recipes

HOMEMADE OREOS

Steps:

• Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
• Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the granulated sugar and brown sugar until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a dough is formed. Cover the dough tightly with aluminum foil or plastic wrap and chill for 30 minutes. Chilling is mandatory.
• Preheat oven to 350°F (177°C). Remove the cookie dough from the refrigerator. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• Roll the dough into small balls, 2 teaspoons of slightly chilled dough per ball, and place 12 on each baking sheet. Press down on the balls to slightly flatten as pictured above. Bake each batch for 6-8 minutes. These cookies are small and bake very quickly. They will appear soft when done. Remove from the oven and allow to cool for at least 5 minutes on the baking sheet before transferring to a wire rack to cool completely. You'll make 3-4 batches (38-40 cookies total).
• In a small bowl using a handheld or stand mixer with a paddle attachment, beat the butter and shortening together on high speed until creamy and combined, about 1 minute. Turn the mixer off and add the confectioners' sugar and vanilla. Beat on low for 1 minute and then switch to high and beat for 1 more minute until creamy and combined. The cream filling is thick. See photo above for how mine looked.
• Spread cream filling between two cooled chocolate cookies. Repeat with the rest. Cookies stay fresh covered at room temperature for up to 1 week.

HOMEMADE OREOS RECIPE BY TASTY

Steps:

• In a large bowl, cream together 1 cup (225 grams) of softened butter with the white sugar and salt, until light and fluffy.
• Beat in eggs until fully incorporated.
• Sieve together the flour, cocoa powder, and baking soda into the mix. Blend well.
• Add the dry ingredients to the wet ingredients, and mix together until combined.
• Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.
• Preheat oven to 325˚F (160˚C).
• Remove the dough from the fridge, and for ease of rolling out, divide the dough into 4 (this way the dough stays cool longer and prevents the need of re-chilling later on).
• To roll out the dough, place a quarter of the dough between two sheets of parchment paper (alternatively the dough can be rolled out on a lightly floured surface - though the parchment is preferred as it prevents any additional flour from altering the color/appearance of the dark cookies). Roll the dough between the two sheets of parchment to ¼-inch (½ cm) thickness.
• Using a small round cookie cutter (alternatively, we found the rim of a champagne glass to be a perfect size!) cut the dough into individual rounds and place on a large parchment-lined baking sheet, leaving at least ½-inch (1¼ cm) between each cookie.
• Pack together and re-roll out any scraps to cut additional cookies. Repeat with this process with each remaining ¼ of the dough.
• Bake in a preheated oven for 15 minutes. If baking multiple trays at the same time, be sure to rotate the pans in the oven halfway through. Remove and transfer cookies to a cooling rack to cool completely.
• To make the filling, combine ½ cup (115 grams) butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy.
• Assemble the cookies by spreading a generous scoop of the icing onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.
• Serve with a glass of milk.
• Enjoy!

HOMEMADE OREO COOKIES

Steps:

• Add the flour, cocoa powder, baking soda, and salt to a large bowl. Set aside.
• Add the butter to a mixing bowl and beat on high speed until creamy. Add granulated sugar and brown sugar and mix until well combined. Mix in egg and vanilla extract.
• Add the dry ingredients and mix on low speed until combined. Cover the dough and chill for 30 minutes.
• Preheat oven to 350 degrees F.
• Remove the cookie dough from the refrigerator. Line two large baking sheets with parchment paper.
• Roll the dough into small, 2 teaspoon sized balls.
• You should be able to roll about 30 cookie dough balls. I can fit 15 on each of my cookie sheets. Press down lightly on the top of the balls to slightly flatten.
• Bake for 6-8 minutes. The will appear soft but will continue to harden as they cool. Cool for 5 minutes on the baking sheet, and then remove to a wire cooling wrack to cool completely.
• Beat together butter and shortening until smooth.
• Add powdered sugar and vanilla and mix for 1-2 minutes, until smooth.
• Once the cookies have cooled, add a small spoonful of filling onto the inside of a cookie. Place the inside of another cookie on top and press together.
• Cookies store well, covered in the fridge, for up to 1 week. They also freeze well, up to 2 months.
• Filling can be made up to 1 week ahead of time, stored in the fridge. Allow to come to room temperature before filling cookies.

OREO ULTIMATE TURTLES® CHEESECAKE

Steps:

• Heat oven to 325 degrees F.
• Mix cookie crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
• Microwave caramels and milk in a microwaveable bowl on high for 3 minutes or until caramels are completely melted and mixture is well blended, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 minutes. Refrigerate remaining caramel mixture for later use.
• Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.
• Bake 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
• Microwave reserved caramel mixture 1 minute; stir. Pour over cheesecake. Melt chocolate; drizzle over cheesecake.

ULTIMATE HOMEMADE OREOS

Steps:

• Preheat the oven to 325 degrees F.
• Blend all the cooking ingredients with an electric mixer.
• Then, knead it with your hands until it reaches the consistency of dough.
• Form the dough into balls about 3/4 of an inch in diameter and press them flat, 1/2 inch apart, onto a greased cookie sheet.
• Bake for 6-8 minutes or until the cookies are crunchy.
• Let the cookies cool on the sheets.
• As the cookies cool you can start making the filling.
• Combine all the filling ingredients and mix well with an electric mixer.
• With your hands form the filling into little balls about 1/2 to 3/4 of an inch in diameter.
• Place a filling ball in the center of the flat side of one of the cooled cookies and press down with another cookie, flat side down, until the filling spreads out to the edge.
• You can double the recipe for Double-Stuff Oreos, but why stop there, go for Triple-Stuff, or even Quadruple-Stuff, you are the master of your Oreo!