Homemade Oreos

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3 minutes
September 16, 2022
Carole Jones
I had been doing so well.  Isn’t that how pregnancy weight gain usually goes?  The first 16 weeks and I don’t gain an ounce and then one bad week of indulging while our guests are in town and BAM!  FOUR pounds….and that was with working out every morning!
 
Of course, I have to get on the official scale at the doctors office in a few days.  I loathe that stupid thing and the pathetic look my skinny little nurse gives me.  It completely reads, “It’s OK sweetie.  Just breast-feed and it will all come off after the baby is born.”  Which, by the way, is completely a LIE!!
 
Homemade Oreos
 
Don’t blame my four pounds on these yummy little treats.  I made these a couple weeks ago 🙂  I think it was the cinnamon rolls, cookies, cupcakes, hamburgers, and hot dogs I devoured in a five day span that did me in.
 
Homemade Oreos

 

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Homemade Oreos

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Ingredients

Cookie


1 1/4 C flour


1/2 C unsweetened cocoa powder


1 tsp baking soda


1/4 tsp baking powder


1/4 tsp salt


1 1/4 C sugar


1 1/4 sticks unsalted butter, room temperature


1 egg

Filling


1/2 stick unsalted butter, room temperature


1/4 C shortening


2 C powdered sugar


2 tsp vanilla

Instructions

1.  Preheat oven to 375 degrees.  In your mixer bowl fitted with the paddle attachment, thoroughly mix flour, cocoa, soda, powder, salt and sugar.  On low speed, add the butter then the egg.  Continue mixing until the dough is thoroughly moist and comes together, about 3 minutes.
2.  Scoop rounded teaspoons (small cookie scoop is too much) of batter on a parchment lined baking sheet two inches apart.  Slightly flatten the dough and bake for 9 minutes.  Set baking sheets on a rack to cool.
3.  To make the cream, place butter and shortening in a mixing bowl and beat until combined.  On low, gradually beat in sugar and vanilla.  Turn mixer on high and beat for 2-3 minutes until light and fluffy.
4.  Spread the filling on a cool cookie using a knife or a pastry bag with 1/2″ tip.  Place another cooled cookie on top and lightly press to work the filling evenly to the outside of the cookie.
  • Author: Carole Jones

Nutrition

  • Serving Size: 1/20th
  • Calories: 210
  • Sugar: 25g
  • Sodium: 83mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 25mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

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