A tall glass of milk and a “serving” of Oreo cookies has been a childhood memory for many which is brought to life several times through adulthood. This time its not consuming the chocolate cookies sandwiched between mysterious white cream but in the form of recreation in the kitchen. I made my first attempt at homemade oreos and while they turned out great, think I will try again and make them a little smaller.
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter- room temperature
1 large egg
1/2 cup (1 stick) unsalted butter- room temoerature
2 cups sifted powdered sugar
2 tsp pure vanilla extract
To make the cookies:
Preheat oven to 375 degrees.
In the bowl of an electric mixer, combine flour, cocoa, baking soda, baking powder, salt, and sugar. At low speed, add the butter, then add the egg. Continue processing, or mixing, until the dough comes together in a mass.
Take rounded teaspoons of batter and place on parchment-lined baking sheets approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once to ensure even baking. Set baking sheets on a rack to cool.
To make the filling:
Place butter and vanilla in a mixing bowl and beat with an electric mixer on low speed. Gradually add the sugar. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
Using a pastry bag or spatula, drop a teaspoon-size blob of filling into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press down to work the filling evenly towards the outside of the cookie. Repeat with remaining cookies and filling.