This very easy recipe is great if you just love oreos and want to try and make them yourself, or if you need a certain of oreos for a recipe and it is just over one package and you don't want to buy two, although extra oreos is by no means a bad thing. But I make these for my cupcake recipe, and they are super simple and easy to make. This is such an easy recipe that you don't need to be precise, and use grams, but I will still have them there if you want to keep it exactly the same or tinker with it.
Dough Directions:
1. On med speed combine 1 stick of softened butter (112g), and 1/2 cup (110g) white sugar until it is a pale white color and nice and fluffy. This is mixing the butter and sugar into a smooth texture, as well as letting more air incorporate air into the creamed butter which helps for a better cookie.
2. After the butter and sugar a fluffy and creamed, turn the mixer on low, and add 1 egg. Stop the mixer and pour 1 cup of all purpose flour on top (140g), and 1/2 cup with 2 tbs of cocoa powder, and finally 1/4 tsp of baking soda (about 2ishg).
Rolling Directions:
(preheat oven to 325F or 160C)
1. Place the dough ball on a sheet of parchment, and roll out until a little under a cm thin, about a 1/4 inch. You can use different things to stamp out the oreos, you can use a wine glass if you are really after the exact same shape, but just a small cup works well too. If you want to use full size cookie cutters, then that is fine too.
2. After each stamp out from your cutter, place on a baking sheet with parchment, and give it a light spray of cooking oil, but not so that it is too visible. Bake for 15-20 mins.
3. After they are baked, place on a cooling rack and ice when cool.
Icing Directions:
If you are making these for the cupcake recipe, you don't have to ice them
1. The icing is super simple, so combine 1/4 cup (1/2 stick) of softened butter and mix with 1 cup icing/ powdered sugar, and mix until smooth, and add a little vanilla (1/2 tsp).
2. You don't need to pipe the icing on the oroes, make sure they are not warm though, and spoon on you icing, and then run a butter knife, or your finger, around the edges to smooth them out.
3. Place the other top cookie on top and enjoy!
Notes:
The texture that happens when you poke them while there in the oven should be that they are soft but firm, so if you made regular size cookies, and they are still pretty soft in the oven, give them more time. They are going to cool down and harden into the crunchy Oreo texture.
This recipe does not taste exactly the same as oreos, it is richer and a little less sweet, so if you want them sweeter, change the recipe to 1/2 and 2 tbs of sugar, and only 1/2 cocoa powder.
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