Stephanie Anderson

It's homemade oreos. For real.

Stephanie Anderson

Homemade Oreos
Adapted from
 Retro Desserts, Wayne Brachman

I prefer to make a peanut butter filling and will tell you how below.

These are quite sweet as is. Use less sugar, about 1/2 c. less if you want them more humanely sweet or as an ice cream sandwich cookie.


Makes 25 to 30 sandwich cookies

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

 

Stephanie's peanut butter filling:

Use 1/3 stick real butter

 1/4 c. creamy peanut butter (not natural)

up to 2 c. of 10xxx sugar, adjusting for consistency

1 1/2 tsp vanilla