HOMEMADE OREO COOKIES Recipe

I love making my Easy Homemade Oreo Cookies from scratch. The rich cocoa, softened butter, and a pinch of baking soda in the cookie shell create a perfect match with a smooth filling of butter and powdered sugar. With ingredients like vanilla extract and vinegar, this treat is both fun and delightful.

I recently stumbled upon an easy homemade Oreo cookies recipe that totally blew my mind. I’ve always loved the classic store-bought cookies and this recipe nails that taste, yet it has the magic of being homemade.

I mix together 1 1/2 cups all-purpose flour, 2/3 cup unsweetened cocoa powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt to form the perfect cookie shell. Then I blend in 1/2 cup unsalted butter (softened), 1 cup granulated sugar, 1 large egg and 2 teaspoons vanilla extract plus a little twist of 2 teaspoons white vinegar.

For the filling, I whip up 1/4 cup unsalted butter (softened) with 1 cup sifted powdered sugar, 1/2 teaspoon vanilla extract and a tad of milk to get that ideal consistency. This Oreo Cookie Copycat Recipe is super simple and instantly reminds me of the fun snack days of my childhood.

Enjoy experimenting with flavors, like double-stuffed filling if you’re feeling extra creative!

Why I Like this Recipe

I really love how simple and fun this recipe is. First, I like how the ingredients are super basic so I know I can find everything at home. It makes me feel confident that I can whip up a batch without stress.

Second, this recipe gives me that nostalgic cookie taste with a homemade twist. I love that the cookies come out with firm edges and a soft center, just like the store-bought ones I grew up with, but even better ’cause I made them myself.

Third, I appreciate that the filling is totally customizable. I can switch up the flavor or adjust the milk to get the creaminess I like most. It makes every batch feel unique and just right to my taste.

Lastly, baking these cookies is just a fun activity that lets me chill and enjoy the process. I love getting creative in the kitchen and sharing these treats with my friends and family.

Ingredients

• All-purpose flour gives the cookie body and lots of carbs for energy.
• Unsweetened cocoa powder adds a deep, chocolaty punch and a bit of antioxidants.
• Unsalted butter makes cookies super moist and rich, though it’s not the healthiest.
• Granulated sugar makes the cookies sweet and brings out a yummy flavor.
• Powdered sugar in the filling gives a smooth, extra-sweet, creamy texture.
• The egg links everything together while adding protein and a light, fluffy feel.

Ingredient Quantities

• Cookie Shell: 1 1/2 cups all-purpose flur
• Cookie Shell: 2/3 cup unsweetened cocoa powder
• Cookie Shell: 1/2 teaspoon baking soda
• Cookie Shell: 1/2 teaspoon salt
• Cookie Shell: 1/2 cup unsalted buter (softend)
• Cookie Shell: 1 cup granulated sugar
• Cookie Shell: 1 large egg (room temp)
• Cookie Shell: 2 teaspoons vanilla extract
• Cookie Shell: 2 teaspoons white vinegar
• Filling: 1/4 cup unsalted butter (softened)
• Filling: 1 cup powdered sugar, sifted
• Filling: 1/2 teaspoon vanilla extract
• Filling: 1-2 teaspoons milk (adjust for desired consistency)

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a bowl, whisk together 1 1/2 cups all-purpose flour, 2/3 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

3. In another large bowl, cream together 1/2 cup softened unsalted butter with 1 cup granulated sugar until it’s light and fluffy.

4. Beat in 1 large room temperature egg, 2 teaspoons vanilla extract, and 2 teaspoons white vinegar into the butter and sugar mix.

5. Gradually stir the dry ingredients into the wet mixture until fully combined.

6. Scoop small balls of dough onto the prepared sheet, leaving enough room for them to spread a bit, and flatten them slightly with your hand.

7. Bake for about 10-12 minutes until the edges are a bit firm, then remove from oven and let the cookies cool completely on a rack.

8. Meanwhile, make the filling by beating 1/4 cup softened unsalted butter with 1 cup sifted powdered sugar until smooth.

9. Stir in 1/2 teaspoon vanilla extract and add 1-2 teaspoons milk until you get a creamy, spreadable consistency.

10. Pair up the cooled cookies and spread or pipe the filling on one cookie before sandwiching it together with the matching piece, and enjoy your homemade Oreos!

Equipment Needed

1. Oven set to 350°F
2. Baking sheet and parchment paper
3. Medium bowl for mixing dry ingredients
4. Large bowl for creaming the butter and sugar
5. Whisk
6. Electric or hand mixer
7. Measuring cups and spoons
8. Rubber spatula
9. Cookie scoop or tablespoon for forming dough balls
10. Cooling rack
11. Extra bowl for the filling (or reuse one from earlier)
12. Optional piping bag (or a plastic bag with a corner snipped) for spreading the filling

FAQ

HOMEMADE OREO COOKIES Recipe Substitutions and Variations

• Cookie Shell: Instead of all-purpose flour, you can try using whole wheat flour even though the texture might be a bit denser.
• Cookie Shell: If you dont have unsweetened cocoa powder, Dutch process cocoa could work fine too though it might give a slightly different flavor.
• Cookie Shell: Salted butter can be used in place of unsalted butter, but remember to cut back on the added salt in the recipe to balance the flavors.
• Cookie Shell: While granulated sugar is standard, you could substitute it with an equal amount of brown sugar for a little extra moisture and a hint of molasses flavor.
• Filling: If you dont have powdered sugar, you can make your own by blending superfine sugar in a food processor until it’s fine, though it might not be as smooth as store-bought.

Pro Tips

1. Try creaming the butter and sugar extra well so the cookies turn out super light. It might take a bit longer than you think, but it’s really worth it, trust me.
2. When you’re flattening the dough on the sheet, keep the size consistent and don’t squash them too much. If they’re too flat, they can lose that nice chewy texture.
3. For the filling, add milk slowly. Sometimes one teaspoon isnt enough to reach the right consistency, so go slowly instead of pouring a lot all at once.
4. Let the cookies cool completely before you sandwich them together. If you rush it, they might crumble or stick to the filling, which makes the whole thing kinda messy.