Homemade OREO Cookies Recipe (How to Make Oreo Cookies) (2024)

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE:Homemade OREO cookies are so easy and fast to make from scratch. I LOVE THEM and use them in a lot of recipes. And we can make them faster than going to a store! Mine are a bit softer than the originals but they taste amazing. Enjoy!

Table Of Contents

• History ofSandwichCookies
• What are OREO Cookies? What Does the Name Mean?
• Tools You Need
• IngredientsFor OREO CookiesRecipe
• How To Make OREO Cookies
• What do OREO CookiesTasteLike?
• Do I Need to Chill theDoughBefore Baking?
• How To Store OREO Cookies?
• FAQs
• Gemma’s Pro Chef Tips

History ofSandwichCookies

OREO has been carrying the title of No.1 forsandwichcookies since 1912. But how did the legend start?

In the 1890s, sweets including cookies and cakeswere so luxurious hence unknown to most people, reserved exclusively to the wealthy. One local family bakery run by brothers Jacob and Joseph Loose originally hiredlawyer Adolphus Greenas the General Counsel to uniteall bakeries for the collective buying power. However, in 1898,Green merged the 3 largest regional bakeries into the first national conglomerate of its kind- National Biscuit Company, AKA “Nabisco”.Certainly, Green nominated himself the chairman of Nabisco.

The Loose brothers had lost power to their previous General Counsel Green but immediately formed a new baking company – Sunshine Biscuits. Nearly 40 years beforeChips Ahoy! chocolate chip cookies’s launch, Loose brothers invented a sweet version of crackers incorporating cocoa. In 1908, asandwichcookie consisting of two biscuit halves and a decadent layer of vanilla creme filling was born-Hydrox (hydrogen + oxygen)was an instant hit. In 1912, Nabisco debuted OREO Biscuit! Enriched with Hershey’s cocoa and newly formulated creme filling, OREO outsold Hydrox in a year and now produces 42 million cookies in 18 countries per year!

What are Oreo Cookies? What Does the Name Mean?

OREOcookies aresandwichchocolate cookiesconsisting of two biscuits with a sweet creme filling.The origin of the name “OREO” has never been revealed. Among all the hypotheses, one interesting theory believes that it derives from the French word meaning “gold” which is OREO’s first packaging color.

The food writer Stella Parks proposed that OREO was named from the LatinOreodaphne, a genus of thelaurelfamily. Because OREO’s original design has a laurel wreath.

Others consider the name a combination of the two “o”s from “chocolate” sandwiching the “re” from “cream”, just like the cookie itself!

• Measuring cupsandspoons
• Cookie trays
• Parchment paper
• Mixing bowl
• Wire rack

IngredientsFor OREO CookiesRecipe:

COOKIEDOUGH:

• All-purposeflour:All-purposeflouris the base and provides the perfect amount of gluten for cookies. You can also usegluten-freeflourblend.
• Granulated sugar:White granulate sugar adds sweetness.
• Unsweetened Dutch-process cocoa:Also known asdark cocoa powder, is from cocoa beans that have been washed (with alkaline solution of potassium carbonate) to neutralize acidity. It creates OREO’s signature black color.
• Bakingsoda:Bakingsodais the leavening agent to make cookies rise.
• Baking powder: Baking powder contains dry acidcreamof tartar which is essential to make cookies rise when Dutch-process cocoa lacks the acid.
• Coldbutter:Water content in cold water can evaporate to give cookies a better rise.
• Eggs:Room temperature largeegg.
• Softened room-temperaturebutter(frosting): I prefer saltedbutterfor theflavor. Room-temperaturebutterwill not only avoid over-mixing and splitting, but also incorporate loads of air to make thefrostinglight and smooth. You know yourbutteris at the right temperature when you push thebutterand it makes an indent, but your finger doesn’t easily squish right through. You can also use unsaltedbutteror shortening.
• Salt(cookie +frosting):A pinch ofsaltbrings out all the flavors!
• Vanilla extract(cookie +frosting):Vanilla extractenhances flavors in baking.

How To Make Homemade OREO Cookies:

CookieDough:

• Pre-heat theovento 325°F (170°C) on convection setting (fan assist). Line 3 baking trays with parchment and set aside.

• Make the cookiedough: Firstly, in a food processor thoroughly mix theflour, sugar,cocoa powder, bakingsodaand baking powder andsalt. Secondly, add thebutterand pulse until it resembles fine breadcrumbs. Followed byeggand continue processing untildoughcomes together in a ball.

• Prep dough for baking: Scoop 1 level tablespoon ofdoughand place on the linedbaking sheetabout two inches apart. Lastly, flatten down the balls slightly with your hand.

• Bake for 8 – 10 minutes. Immediately remove from theovenand bang on the counter top to create crinkles on the cookies. Allow to cool on the trays or racks while you make thefrosting. Thedoughwill yield about 40 cookies.

Vanilla ButtercreamFrosting:

What do Homemade OREO CookiesTasteLike?

OREO cookies have the perfect combination of crunch from chocolate biscuits paired with creaminess from the sweet creme filling. Homemade OREO cookiesare a bit softer than the originals but they taste amazing!

Do I Need to Chill the Chocolate Chip Cookie Dough Before Baking?

You don’t have to chill the dough for this homemade OREO recipe. But aging cookie dough will enhance flavors and texture.

How to Store OREO Cookies?

Store cookies in an airtight container at room temperature for up to 2 days. You can keep refrigerated if the buttercream gets too soft.

FAQs

What’s the difference between naturalcocoa powderand Dutch-processcocoa powder?

NATURALCOCOA POWDERis from simply roasted cocoa beans which are acidic and bitter, can be paired with bakingSODAor baking POWDER to help baked goods to rise. Because in either situation, there’s acid.

DARK/DUTCH-PROCESSEDCOCOA is from cocoa beans which have been washed (with alkaline solution of potassium carbonate) to neutralize acidity, always paired with baking POWDER which has dry acid-creamof tartar to help baked goods to rise.

Therefore, when bakingsodais the raising agent, dutch-process cocoa can be replaced by natural cocoa but not the other way around because dutch-cocoa is lacking acid to react with bakingSODA.

Blackcocoa powderdoestastedifferent than regularcocoa powder. It is a strongflavor, but thedutch processprevents it from being bitter. You’ll find that it doesn’ttasteas “chocolately” as regularcocoa powder.

Gemma’s Pro Chef Tips:

• You can keep assembled homemade OREO cookies refrigerated if the buttercream gets too soft.
• Add a few drops of mint or peppermint extract and green food coloring to the filling– a classic made perfect for St.Patrick’s Day!
• Homemade is easy and delicious:Chips Ahoy!,Ritz Crackers,Honey Maid Graham Crackers,Wheat Thins,Nilla Wafers,Animal Crackersand more.

• 3IngredientShortbread Cookies
• Homemade Graham Crackers
• Homemade Biscoff Cookies
• Classic Snowball Cookies
• Homemade Animal Crackers

Ingredients

Instructions

Recipe Notes