Homemade Oreo

An oldie but a goodie, soft and chocolatey goodness.

A childhood favourite of mine, homemade Oreos rival their store bought counterpart on every level and win because they are chewy! Soft chewy cookies are the best!

The best part about this recipe is that the dough doesn’t need to chill so they are quick to make as well. A quick filling made with butter, coconut oil and icing sugar finish these cookies off on a sweet note.

Now that quarantine for me is over and I am back to work so now I’ve come up with a schedule to keep baking and cooking recipes to post.

These cookies are always best a few minutes out of the freezer, at least that is how I like them.

Homemade Oreos

Ingredients:

For Cookies

• 1 1/2 cups all purpose flour

• 1/2 cup cocoa powder

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup butter, softened

• 3/4 cup white sugar

• 1/4 cup brown sugar

• 1 egg

• 1 teaspoon vanilla extract

• 2 tablespoons coconut milk

For Filling

• 1/3 cup butter, softened

• 1/3 cup coconut oil

• 2 cups icing sugar

• 1 teaspoon vanilla extract

• 1-2 teaspoons coconut milk

Instructions:

1. Preheat oven time 350F. Line cookie sheet with parchment paper or a baking mat.

2. In a large bowl, combine flour, cocoa powder, baking soda, baking powder and salt.

3. In a stand mixer with a paddle attachment, cream the butter with white and brown sugar. Add the egg, vanilla and coconut milk, mix until well combine. Scrape Enders of bowl.

4. Add flour mixture to butter mixture and mix completely, cookie dough will be thick.

5. Using a cookie scoop, scoop balls of dough, about a tablespoon size of dough. Place cookie balls on prepared cookie sheets a couple inches apart (My tray fit 12 cookies each) You will get about 36 cookies. Using the bottom of a glass or measuring cup press each cookie about halfway down.

6. Bake cookies for about 6-7 minutes, until just baked through. Let cookies rest for 3 minutes before transferring them to cool completely in a wire rack.

7. To make filling, beat butter and coconut oil until smooth. Add icing sugar, vanilla and coconut milk. Mix until smooth.

8. Using a butter knife spread a nice amount of filling on one of the cookies and top with another. Store cookies in an airtight container, you can also freeze them for up to a month.
   

These cookies were always the first to go at a school bake sale and are a favourite in a cookie exchange. Homemade oreos are a classic and with good reason, who doesn’t love these?

Enjoy!

Recipes and more with always be posted on my Instagram follow me @kaylieped