Oreos are one of the classics. When you think cookies Oreos come to mind right after the classic chocolate chip. Ever since I saw a recipe for homemade Oreos on Sally’s Baking Addiction (http://www.sallysbakingaddiction.com), I had to try her recipe.
I did not follow her recipe to a ‘t’ since I did not have any natural unsweetened cocoa powder on hand. I subbed it with dutch-processed cocoa powder and added a teaspoon of lemon juice to add the acidity need to work the baking soda that dutch-processed cocoa powder lacks. The lemon juice did not add a lemon flavor and allowed for the baking soda create a rise.
The cookies tasted exactly like Oreos. However, I think I may have overcompensated for the lack of acidity and added to much lemon juice as my cookies came out more chewy than crisp. Personally, I think chewy Oreos are pretty good. That is why you need that glass of cold milk, right? 🙂
I did not try Sally’s frosting recipe since I did not have shortening on hand at the time. However, I tried just putting some marshmallow fluff between two cookies and it was pretty good. I am also a cookie fan over the creme, so it was not the end of the world to me. 😉
Homemade Oreo Cookies
Adapted from Sally’s Baking Addiction https://sallysbakingaddiction.com/2013/12/17/homemade-oreos/
Makes: 41 cookies
Time: 1 hour, including 30 minutes for chilling
- 1 1/4 c All-purpose Flour
- 1/2 c Dutch-processed Cocoa Powder
- 1 t Baking Soda
- 1/8 t Salt
- 1/2 c Unsalted Butter, softened
- 3/4 c Granulated Sugar
- 1/4 c Packed Brown Sugar
- 1 t Lemon Juice
- 1 Large Egg
- 1 t Vanilla Extract
- Mix flour, cocoa, baking powder, and salt together in a bowl. Set aside.
- In a mixer with a paddle, beat butter on high speed until creamy, 1 minute. Switch to medium speed and mix in granulated and brown sugar until combined. Scrape down sides. Mix in egg, lemon juice and vanilla extract. Scrape down sides.
- Pour flour mixture into mixer with the mixer off. On a low speed mix until a dough forms. Cover tightly with plastic wrap and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
- Roll dough into small balls, about 1 1/2 teaspoons in size. Place 13 balls per sheet. Pressed down balls slightly with two fingers to flatten.
- Bake for 7-9 minutes. Cool on baking sheet for 5 minutes before moving to a wire rack to finish cooling.