Homemade Oreos

Homemade Oreos

This is a recipe well traveled…and well loved!  I got the recipe from Cupcake Project, who got the recipe from Laurie of Heaven is Chocolate, Cheese, and Carbs. Laurie got the recipe from Smitten Kitchen, who got the recipe from the book Retro Desserts by Wayne Brachman.  I am reprinting it below with my some of my notes.

Why go to the trouble to make Homemade Oreos, you might ask.  Well, as you are well aware of by now, I am on a mission to feed my family more wholesome ingredients.  How are cookies wholesome?  Well, don’t get too excited.  These cookies aren’t healthy.  But, I don’t want to feed my family foods with high fructose corn syrup, and if I make them myself I can control the ingredients.  I can use organic flours if I want and organic butter, etc.  I know that I haven’t added any chemicals and everyone needs a treat every now and then!  My husband LOVES cookies, and what kids don’t love cookies?!?  I love to make a big batch of these for my family to enjoy and to share with others.  So, without further delay, here is the recipe so if you feel so inclined, you can do the same.

 

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Comments

  1. Paul Newman has Newman O’s…they’re just like Oreos but all natural and made with organic ingredients. They are pricey (think $5 a bag!!) but absolutely delish!!

  2. These sound great but I wouldn’t use hydrogenated shortening. I would use refined coconut oil (no coconut flavor) or non-hydrogenated lard.

    These sound very tasty! Thanks!

  3. Denisesawyer says:

    Leah,
    I’d be interested in hearing how they turn out if you make them with these alterations. I wasn’t too thrilled with the shortening either but figured they still had to be better than all the chemicals in processed ones. They are still not “healthy” by far! LOL. But, they are a delish treat.
    Denise

  4. I can’t consume shortening due to a medical problem (no hydrogenated anything) so I made them with all butter and they came out great!
    I kept them in the fridge just in case the butter made them less shelf/pantry stable.

    thanks for the recipe :-)

    PS – cheaper then the organic ones I get at the store too. Just for kicks & giggles, I need to check the cost of Oreos and see how the cost of these compare.

  5. Hmmm puzzled what medical condition would prevent consumption of hydrogenated unsaturated oil, which just makes it saturated, like butter. But anyway…

    Thank you I can now make oreos with out the filling i hate the filling:)

  6. Ruth Armstrong says:

    Has anyone frozen these? How do they do?

    • Hello! I have made these several times and have frozen them. They do well and still taste great. My kids even like to munch on them semi-frozen.

  7. I plan on making these soon I’m going to try rolling the dough out in between two pieces of Wax paper to see if that allows for and easier/faster cutout of the cookie, I’ll let you know how it goes.

    • I made them today and rolling between wax paper to about 1/4 inch thick worked well. I used the lid to my daughters bottle as a small circle cookie cutter. They came out great, I even doubled the recipe and used this method to make them somewhat uniform.

  8. My friend and I made these today and they came out GREAT!!!! We opted out of the cookie-cutter as we didn’t have time to chill the dough and found it to be too tedious. What we did was roll the dough into small balls and then I flattened them with the base of a small milk glass and used a dull knife to peel them off (the dough is sticky). They turned out looking great and tasted HEAVENLY!!!! I’m a huge Oreo fan but these are seriously better than Oreos!!!

  9. Tasha Posey says:

    How many cookies does this recipe make? I am wondering if I should double it. Also does anyone know how these freeze?

    • Denisesawyer says:

      I can’t remember. I think it makes about 2 dozen sandwich cookies (counting 2 cookies as one sandwich cookie). Not sure about freezing. I’d love to hear if anyone has frozen them before.
      Denise Sawyer
      Wholesome Mommy

      • I have made these and these are terrific. I found the same recipe a few months back and just love them. There are a few things I do differently.

        Instead of using unsweetened cocoa, I use the Hershey’s special dark cocoa (processed with alkali), found right next to the other cocoa. This is the cocoa actually used in oreos if you look on the package. It really tastes great in the cookies.

        Also, instead of shortening, I ended up using all butter for the filling because I wasn’t that crazy about the shortening taste. It worked great and tastes great too.

        I also love the minto oreos so in one batch I added some mint flavoring (along with the vanilla) to the filling and a little green food coloring (so I could distinguish them) and these are incredible!! I think I even like them better than the original.

        I have frozen them and they do really well in the freezer. We even ate them semi-frozen. Yummy!

  10. If anyone is worried about the shortening, I found a non-hydrogenated organic vegetable shortening from Spectrum. It works just like regular shortening. I was craving oreos, so I am going to try making these.

  11. This is my photo you used here, and I would have appreciated a credit link at the very least, asking first would have been even better. If you could please remove it ASAP that would be great. Thank you.

    • Denisesawyer says:

      Lindsay,
      I do apologize. I was using your photo as a place holder until I uploaded my own. And, then with my busyness I just forgot to do that. I have replaced it with my own photo right away and I do apologize for taking without asking.
      Sorry for the trouble.
      Denise Sawyer

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