Time 2h Number Of Ingredients 13 Steps:
Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the granulated sugar and brown sugar until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a dough is formed. Cover the dough tightly with aluminum foil or plastic wrap and chill for 30 minutes. Chilling is mandatory. Preheat oven to 350°F (177°C). Remove the cookie dough from the refrigerator. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Roll the dough into small balls, 2 teaspoons of slightly chilled dough per ball, and place 12 on each baking sheet. Press down on the balls to slightly flatten as pictured above. Bake each batch for 6-8 minutes. These cookies are small and bake very quickly. They will appear soft when done. Remove from the oven and allow to cool for at least 5 minutes on the baking sheet before transferring to a wire rack to cool completely. You’ll make 3-4 batches (38-40 cookies total). In a small bowl using a handheld or stand mixer with a paddle attachment, beat the butter and shortening together on high speed until creamy and combined, about 1 minute. Turn the mixer off and add the confectioners’ sugar and vanilla. Beat on low for 1 minute and then switch to high and beat for 1 more minute until creamy and combined. The cream filling is thick. See photo above for how mine looked. Spread cream filling between two cooled chocolate cookies. Repeat with the rest. Cookies stay fresh covered at room temperature for up to 1 week.
Time 25m Yield 36-48 cookies Number Of Ingredients 7 Steps:
Cookies:. Mix cake mix, eggs and oil together well. Shape into marble size balls. Bake at 350°F for 10 minutes. They are done when the tops looked cracked. Filling:. Mix margarine, cream cheese, icing sugar and vanilla together. When cookies are completely cooled, frost the flat side of one cookie and then sandwich with another cookie.
Time 48m Number Of Ingredients 13 Steps:
Add the flour, cocoa powder, baking soda, and salt to a large bowl. Set aside. Add the butter to a mixing bowl and beat on high speed until creamy. Add granulated sugar and brown sugar and mix until well combined. Mix in egg and vanilla extract. Add the dry ingredients and mix on low speed until combined. Cover the dough and chill for 30 minutes. Preheat oven to 350 degrees F. Remove the cookie dough from the refrigerator. Line two large baking sheets with parchment paper. Roll the dough into small, 2 teaspoon sized balls. You should be able to roll about 30 cookie dough balls. I can fit 15 on each of my cookie sheets. Press down lightly on the top of the balls to slightly flatten. Bake for 6-8 minutes. The will appear soft but will continue to harden as they cool. Cool for 5 minutes on the baking sheet, and then remove to a wire cooling wrack to cool completely. Beat together butter and shortening until smooth. Add powdered sugar and vanilla and mix for 1-2 minutes, until smooth. Once the cookies have cooled, add a small spoonful of filling onto the inside of a cookie. Place the inside of another cookie on top and press together. Cookies store well, covered in the fridge, for up to 1 week. They also freeze well, up to 2 months. Filling can be made up to 1 week ahead of time, stored in the fridge. Allow to come to room temperature before filling cookies.
Yield 40 cookies Number Of Ingredients 10 Steps:
In a large bowl, cream together 1 cup (225 grams) of softened butter with the white sugar and salt, until light and fluffy. Beat in eggs until fully incorporated. Sieve together the flour, cocoa powder, and baking soda into the mix. Blend well. Add the dry ingredients to the wet ingredients, and mix together until combined. Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour. Preheat oven to 325˚F (160˚C). Remove the dough from the fridge, and for ease of rolling out, divide the dough into 4 (this way the dough stays cool longer and prevents the need of re-chilling later on). To roll out the dough, place a quarter of the dough between two sheets of parchment paper (alternatively the dough can be rolled out on a lightly floured surface - though the parchment is preferred as it prevents any additional flour from altering the color/appearance of the dark cookies). Roll the dough between the two sheets of parchment to ¼-inch (½ cm) thickness. Using a small round cookie cutter (alternatively, we found the rim of a champagne glass to be a perfect size!) cut the dough into individual rounds and place on a large parchment-lined baking sheet, leaving at least ½-inch (1¼ cm) between each cookie. Pack together and re-roll out any scraps to cut additional cookies. Repeat with this process with each remaining ¼ of the dough. Bake in a preheated oven for 15 minutes. If baking multiple trays at the same time, be sure to rotate the pans in the oven halfway through. Remove and transfer cookies to a cooling rack to cool completely. To make the filling, combine ½ cup (115 grams) butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy. Assemble the cookies by spreading a generous scoop of the icing onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides. Serve with a glass of milk. Enjoy!
Time 1h20m Yield 32 cookies Number Of Ingredients 11 Steps:
Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl. Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula. Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days. Using a 2-inch round cutter, cut the dough into 64 circles. (You can reroll the scraps once.) Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees. Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks. Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners’ sugar and vanilla. Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.
Time 30m Yield 30 Number Of Ingredients 6 Steps:
Heat oil in deep-fryer to 375 degrees F (190 degrees C). Whisk together the egg, milk, and 2 teaspoons of vegetable oil in a bowl until smooth. Stir in the pancake mix until no dry lumps remain. Dip the cookies into the batter one at a time, and carefully place into the hot frying oil. Fry only 4 or 5 at a time to avoid overcrowding the deep fryer. Cook until the cookies are golden-brown, about 2 minutes. Drain on a paper towel-lined plate before serving.
More about “homemade oreo cookies recipes”
Time 23m Yield 60 Oreos Number Of Ingredients 8 Steps:
Preheat the oven to 325 degrees F. Blend all the cooking ingredients with an electric mixer. Then, knead it with your hands until it reaches the consistency of dough. Form the dough into balls about 3/4 of an inch in diameter and press them flat, 1/2 inch apart, onto a greased cookie sheet. Bake for 6-8 minutes or until the cookies are crunchy. Let the cookies cool on the sheets. As the cookies cool you can start making the filling. Combine all the filling ingredients and mix well with an electric mixer. With your hands form the filling into little balls about 1/2 to 3/4 of an inch in diameter. Place a filling ball in the center of the flat side of one of the cooled cookies and press down with another cookie, flat side down, until the filling spreads out to the edge. You can double the recipe for Double-Stuff Oreos, but why stop there, go for Triple-Stuff, or even Quadruple-Stuff, you are the master of your Oreo!
