Best Homemade Soft Oreo Cookies Recipes

HOMEMADE OREOS RECIPE BY TASTY

Steps:

• In a large bowl, cream together 1 cup (225 grams) of softened butter with the white sugar and salt, until light and fluffy.
• Beat in eggs until fully incorporated.
• Sieve together the flour, cocoa powder, and baking soda into the mix. Blend well.
• Add the dry ingredients to the wet ingredients, and mix together until combined.
• Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.
• Preheat oven to 325˚F (160˚C).
• Remove the dough from the fridge, and for ease of rolling out, divide the dough into 4 (this way the dough stays cool longer and prevents the need of re-chilling later on).
• To roll out the dough, place a quarter of the dough between two sheets of parchment paper (alternatively the dough can be rolled out on a lightly floured surface - though the parchment is preferred as it prevents any additional flour from altering the color/appearance of the dark cookies). Roll the dough between the two sheets of parchment to ¼-inch (½ cm) thickness.
• Using a small round cookie cutter (alternatively, we found the rim of a champagne glass to be a perfect size!) cut the dough into individual rounds and place on a large parchment-lined baking sheet, leaving at least ½-inch (1¼ cm) between each cookie.
• Pack together and re-roll out any scraps to cut additional cookies. Repeat with this process with each remaining ¼ of the dough.
• Bake in a preheated oven for 15 minutes. If baking multiple trays at the same time, be sure to rotate the pans in the oven halfway through. Remove and transfer cookies to a cooling rack to cool completely.
• To make the filling, combine ½ cup (115 grams) butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy.
• Assemble the cookies by spreading a generous scoop of the icing onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.
• Serve with a glass of milk.
• Enjoy!

HOMEMADE OREO COOKIES

Steps:

• Cookies:.
• Mix cake mix, eggs and oil together well.
• Shape into marble size balls.
• Bake at 350°F for 10 minutes. They are done when the tops looked cracked.
• Filling:.
• Mix margarine, cream cheese, icing sugar and vanilla together.
• When cookies are completely cooled, frost the flat side of one cookie and then sandwich with another cookie.

HOMEMADE SOFT OREO COOKIES

Steps:

• Mix all ingredients together. It is very thick.
• Scoop out in balls on ungreased cookie sheet.
• Bake 350°F for 10 minutes. (it may not look done but it is).
• Cool 10 minutes. When cool, spread vanilla cream frosting in between two cookies to make a sandwich.
• Variations: add chocolate chips to batter. Mint chips are great.
• Use ice cream instead of frosting to make fantastic ice cream sandwiches.
• Can also be used as a base for a cookie hot fudge sundae.

HOMEMADE OREO COOKIES

Steps:

• Add the flour, cocoa powder, baking soda, and salt to a large bowl. Set aside.
• Add the butter to a mixing bowl and beat on high speed until creamy. Add granulated sugar and brown sugar and mix until well combined. Mix in egg and vanilla extract.
• Add the dry ingredients and mix on low speed until combined. Cover the dough and chill for 30 minutes.
• Preheat oven to 350 degrees F.
• Remove the cookie dough from the refrigerator. Line two large baking sheets with parchment paper.
• Roll the dough into small, 2 teaspoon sized balls.
• You should be able to roll about 30 cookie dough balls. I can fit 15 on each of my cookie sheets. Press down lightly on the top of the balls to slightly flatten.
• Bake for 6-8 minutes. The will appear soft but will continue to harden as they cool. Cool for 5 minutes on the baking sheet, and then remove to a wire cooling wrack to cool completely.
• Beat together butter and shortening until smooth.
• Add powdered sugar and vanilla and mix for 1-2 minutes, until smooth.
• Once the cookies have cooled, add a small spoonful of filling onto the inside of a cookie. Place the inside of another cookie on top and press together.
• Cookies store well, covered in the fridge, for up to 1 week. They also freeze well, up to 2 months.
• Filling can be made up to 1 week ahead of time, stored in the fridge. Allow to come to room temperature before filling cookies.

'OREO' COOKIES

Steps:

• Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.
• Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula.
• Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days.
• Using a 2-inch round cutter, cut the dough into 64 circles. (You can reroll the scraps once.) Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees.
• Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.
• Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners' sugar and vanilla.
• Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.

OREO COOKIE BALLS

Steps:

• Mix cream cheese and cookie crumbs until well blended.
• Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.
• Refrigerate 1 hour or until firm.