Homemade Oreos - Flour Bakery + Cafe
photo by laylap
- Ready In:
- 3hrs 20mins
- Ingredients:
- 14
- Serves:
-
16
ingredients
-
Cookies
- 1 cup unsalted butter, melted
- 3⁄4 cup sugar
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips, melted
- 1 egg
- 1 1⁄2 cups flour
- 3⁄4 cup unsweetened cocoa powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon salt
-
Filling
- 1⁄2 cup unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 1 2⁄3 cups confectioners' sugar, sifted
- 1 tablespoon milk
- 1 pinch salt
directions
- Cookies:.
- In a medium bowl, whisk the butter and the sugar until combined. Whisk in the vanilla and melted chocolate. Add the egg and stir until well blended.
- In another bowl, combine flour, cocoa powder, baking soda, and salt. Stir to blend them. Using a wooden spoon, stir the flour mixture into the chocolate mixture. The finished dough should feel like Play-Doh. Cover the dough with plastic, and set aside for 1 hour or until firm.
- Place the dough on a long sheet of parchment paper. Use your hands to shape it into a rough log, about 10 inches long and 2 1/2 inches in diameter. Place the log at the edge of the parchment. Roll the parchment around the log. With your hands on the paper, roll the dough into a tighter log, keeping the diameter the same.
- Refrigerate the dough for at least 2 hours, or until it is firm enough to slice without crumbling.
- Set the oven at 325 degrees. Line 2 baking sheets with parchment paper.
- Remove the dough from the paper. Cut the log into 32 slices, each a quarter-inch. Set them on the baking sheets 1 inch apart.
- Bake the cookies for 20 to 25 minutes, checking them often after 15 minutes, or until they are firm when touched in the center.
- Cool completely on the sheets.
- Filling:.
- In the bowl of an electric mixer, beat the butter on low speed for half a minute. Add the vanilla and confectioners sugar and beat until smooth.
- Beat in the milk and salt. The filling will look and feel like spackle.
- Place 1 tablespoon of filling on the flat side of 16 cookies. Press the remaining 16 cookies on the filling, flat sides against the cream, to evenly distribute the filling.
- Store in an airtight container for up to 3 days.
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RECIPE SUBMITTED BY
I love cooking for family and friends. I especially enjoy baking...it is like combining art and science to create something extraordinary.
I am most known for making desserts like Recipe #336060. My pet peeve: when people sign-up to bring dessert to a pot-luck or dinner party and they bring something pre-made from the store. My friends and family now know to always let me bring the dessert. :)
I enjoy traveling and believe that one of the best ways to experience a culture is through food. I have lived in Germany, Spain and Switzerland, and currently live in the US.
My rating system:
5 stars - Excellent! Delicious! Could not be better...will make often.
4 stars - Very good! May tweak slightly.
3 stars - Good base recipe. Will need to tweak.
2 stars - Ok. Will keep looking.
Cooking Contests & Games:
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