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Authentic Vietnamese recipes from the Motherland

Oreo Cookie Recipe

I love Oreo cookies. A glass of milk and plate of Oreo cookies delivered on a platter in bed by my wonderful husband can turn my day around from bad to good. I make most of my cookies, but Oreos are the only cookies that I typically get from the store. There's just something about that sweet taste of processed creamy goodness sandwiched between two crunchy chocolaty cookies that I just can't get enough of. 

Homemade Oreo cookies

Homemade Oreo cookies

The other day, I was reaching for an Oreo just to find that the bag was empty. Dun dun dun. I took a deep long breath and did what any rational person would do in this dire situation. I pulled out the baking trays, and my faithful Kitchen Aid mixer, Lucy. Lucy and I were going to make Oreo cookies and dammit we are going to have them in 30 minutes. 

The result? Not as crunchy as your store-bought cookies, but they sure were delicious. In fact, I didn't even miss the crunch at all. The recipe below was adapted from Sally's Baking Addiction. Thanks to this wonderful recipe, I can have freshly made Oreo cookies without all the preservatives. Hooray for me! 

best oreo cookie recipe

Oreo Recipe (Makes 18 Oreo Sandwiches)

Ingredients

  • 1 and 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • Pinch salt
  • 1/2 cup unsalted butter at room temperature
  • 3/4 cup granulated sugar
  • 1 tablespoon packed light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
Roll out about 2 teaspoons of Oreo dough.

Roll out about 2 teaspoons of Oreo dough.

Instructions

  1. Whisk together the flour, cocoa powder, baking soda and salt. Set aside.
  2. With a mixer, cream together the butter and sugars until light and fluffy (about 2 minutes).
  3. Add the egg and vanilla extract. Mix until fully combined.
  4. Add the flour mixture a third at a time and mix after each addition.
  5. Cover the dough with a Saran wrap and chill in fridge for 30 minutes.
  6. Preheat oven to 350 F.
  7. Line two baking sheets with parchment paper or baking mat.
  8. Scoop out about 2 teaspoons of dough and roll them into balls.
  9. Place the balls of dough onto the baking sheets about 1.5 inches apart and gently press each of the balls down.
  10. Bake for about 7 or 8 minutes or until the top starts to crack slightly.
  11. Remove the trays from oven and let them cool on the trays. While they are cooling, make the cream filling.
Slightly press down on the dough balls.

Slightly press down on the dough balls.

Cream Filling Recipe

Ingredients

  • 1/2 cup unsalted butter at room temperature
  • 1 and 3/4 cups powdered  sugar
  • 1 teaspoon vanilla extract

Instructions

  1. With a mixer, whisk together the butter, powdered sugar and vanilla extract until light and fluffy (about 2-3 minutes)
  2. Spread cream on an Oreo cookie and top with another. Repeat for remaining cookies.
Once the cookies have slightly cracked tops, remove them from the oven. Let them cool completely on the baking trays.

Once the cookies have slightly cracked tops, remove them from the oven. Let them cool completely on the baking trays.

When Oreo cookies are completely cooled, spread with cream filling on half of them and top each one with another Oreo cookie.

When Oreo cookies are completely cooled, spread with cream filling on half of them and top each one with another Oreo cookie.