{the weekly cookie} homemade oreos

I don’t know how I ended up with this recipe. I mean, I know, I found it on Pinterest, but only the idea of making cookie sandwiches made me feel a bit tired. But then, I started preparing, baking and all of a sudden, the house smelled nice and the guy smiled up to his ears. So, I guess, it was meant to happen.

Before we go any further, two notes. Recipe-related: I doubled the dough quantities in the original recipe I found on My Kitchen Addiction, because I had so much cream left and it was a┬ápity. Life-related: I am overwhelmed these days with a lot of stuff, so I apologize if you’ve visited me and I had nothing nice to show you. I hope these crazy times will calm soon and I can be back with more news.


The ingredients (for more or less 6 dozens of these beauties):

  • 450g + 250g butter
  • 500g sugar
  • 4 tsp vanilla extract
  • 2 eggs
  • 200g cocoa
  • 700g flour
  • 3 tsp baking powder
  • 2 tsp salt
  • 350g powdered sugar
  • 6 tbsp cooking cream
  • 2 tsp vanilla extract

Here is what you have to do:

  • Cream together butter (450g) with the confectioners sugar
  • Fold in the two eggs and vanilla extract
  • In another bowl, combine flour, cocoa, baking powder and salt
  • Incorporate the dry ingredients into the butter mixture and refrigerate. In the meantime, preheat your over
  • The original recipe called for cookies cut with a cookie cutter. I didn’t manage to roll out the dough, so I formed the cookies pressing them into the macaroons shape, so that one of the sides is as smooth and level as possible
  • Bake for 6-8 minutes (better less than more, I figured out)
  • Let cool in the tray for a couple of minutes, then move to a cooling rack or a plate to cool completely
  • When all the cookies are done, make the cream by beating the butter, vanilla extract and cooking cream, then incorporating the powdered sugar in 4-5 batches. If using a mixer turns out to be difficult, use a spatula instead
  • When cookies are completely cooled, use a knife to spread some cream on the level side of one cookie, then cover with another cookie, facing the cream with the level side

I can say in my defense that this recipe took me by surprise, so there was no milk in the fridge. But I still think the old twist, lick, dunk would work. Let me know if you give it a try.

Have a lovely Sunday, see you soon, I hope!

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