A Sarcastic Appetite

Homemade Oreos
February 15, 2011, 10:12 pm
Filed under: Recipes | Tags: , , ,

Homemade Oreos? Come on. Dough that needs to be chilled for 2 hours, and re-rolled every 15 minutes to make sure it doesn’t sink? Who has the kind of time for that?? Oh, wait. This kid.

I had seen homemade oreos elsewhere in the blogosphere, but had always held off making them for fear they were too much of a production to be worth it. Now I need to hold off making them again, because they are really freaking good. All I needed were a few hours of quality HGTV to while away the hours. (It was incredible.)

Ok, ok, so it’s true: they need a lot of love. And Valentine’s Day has come and gone, so I’m assuming you’re all out of said love and back to your usual snarky self.  That’s fine, since these cookies come together very easily and don’t require a hand-mixer. I love that. Melt some butter, melt some chocolate, throw the dry ingredients into a bowl, and in just a few minutes the dough comes together. Chang notes it gets to a point where it’s easier to work with your hands, but I never found that; it came together with a wooden spoon without a problem. Just wait for an afternoon when you can lounge around watching House Hunters marathons while the dough chills. Oh – does that only apply to me? Fine, I’ll make a batch for you.

Side note: I doubled the amount of filling required, because in my world, it’s Double Stuf or bust. I frosted some of these with varying shades of pink in honor of the, ahem, “holiday,” so omit as your cold heart desires.

Homemade Oreos

Adapted from Flour by Joanne Chang. Makes 16 to 18 sandwich cookies.

For the cookies:

2 sticks unsalted butter, melted and slightly cooled

3/4 c. sugar

1 1/2 tsp. vanilla extract

1 heaping c. semisweet chocolate chips, melted and cooled

1 egg

1 1/2 c. all-purpose flour

3/4 c. Dutch-processed cocoa powder (I could only find a blend of regular and Dutch-process and it was fine)

1 tsp. salt

1/2 tsp. baking soda

For the cream filling:

2 sticks salted butter, softened

3 1/3 c. confectioners’ sugar

2 tsp. vanilla extract

2 tbsp. heavy cream

pinch of salt

In a medium bowl, whisk together the butter and sugar until well combined. Whisk in the vanilla and chocolate; add the egg and whisk until combined. In a small bowl, whisk the flour together with the cocoa powder, salt, and baking soda. Add the flour mixture to the chocolate mixture, using a wooden spoon to combine. If you need to use your hands, go for it. Let the dough rest at room temperature for an hour.

Transfer the dough to a large square of wax paper. Roll it into a log about 2 inches across, and 10-12 inches long. Roll the wax paper around the log, then chill in the fridge for 2 hours, rolling every 15 minutes or so to maintain its shape.

Preheat the oven to 325º. Line two baking sheets with wax paper. Slice the dough log into 1/4″ slices, and place on the cookie sheet about one inch apart. Bake until just firm to the touch, about 16-18 minutes. Let cool on the sheet.

For the filling, cream the butter and sugar in a large bowl. Add the vanilla and milk and beat again until smooth. Spread a few tablespoons of filling onto a cookie, and sandwich with another one.