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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: Homemade OREO cookies are so easy and fast to make from scratch. I LOVE THEM and use them in a lot of recipes. And we can make them faster than going to a store! Mine are a bit softer than the originals but they taste amazing. Enjoy!
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History of Sandwich Cookies
OREO has been carrying the title of No.1 for sandwich cookies since 1912. But how did the legend start?
In the 1890s, sweets including cookies and cakes were so luxurious hence unknown to most people, reserved exclusively to the wealthy. One local family bakery run by brothers Jacob and Joseph Loose originally hired lawyer Adolphus Green as the General Counsel to unite all bakeries for the collective buying power. However, in 1898, Green merged the 3 largest regional bakeries into the first national conglomerate of its kind- National Biscuit Company, AKA “Nabisco”. Certainly, Green nominated himself the chairman of Nabisco.
The Loose brothers had lost power to their previous General Counsel Green but immediately formed a new baking company – Sunshine Biscuits. Nearly 40 years before Chips Ahoy! chocolate chip cookies’s launch, Loose brothers invented a sweet version of crackers incorporating cocoa. In 1908, a sandwich cookie consisting of two biscuit halves and a decadent layer of vanilla creme filling was born-Hydrox (hydrogen + oxygen) was an instant hit. In 1912, Nabisco debuted OREO Biscuit! Enriched with Hershey’s cocoa and newly formulated creme filling, OREO outsold Hydrox in a year and now produces 42 million cookies in 18 countries per year!
What are Oreo Cookies? What Does the Name Mean?
OREO cookies are sandwich chocolate cookies consisting of two biscuits with a sweet creme filling. The origin of the name “OREO” has never been revealed. Among all the hypotheses, one interesting theory believes that it derives from the French word meaning “gold” which is OREO’s first packaging color.
The food writer Stella Parks proposed that OREO was named from the Latin Oreodaphne, a genus of the laurel family. Because OREO’s original design has a laurel wreath.
Others consider the name a combination of the two “o”s from “chocolate” sandwiching the “re” from “cream”, just like the cookie itself!
Ingredients For OREO Cookies Recipe:
- All-purpose flour: All-purpose flour is the base and provides the perfect amount of gluten for cookies. You can also use gluten-free flour blend.
- Granulated sugar: White granulate sugar adds sweetness.
- Unsweetened Dutch-process cocoa: Also known as dark cocoa powder, is from cocoa beans that have been washed (with alkaline solution of potassium carbonate) to neutralize acidity. It creates OREO’s signature black color.
- Baking soda: Baking soda is the leavening agent to make cookies rise.
- Baking powder: Baking powder contains dry acid cream of tartar which is essential to make cookies rise when Dutch-process cocoa lacks the acid.
- Cold butter: Water content in cold water can evaporate to give cookies a better rise.
- Eggs: Room temperature large egg.
- Softened room-temperature butter (frosting): I prefer salted butter for the flavor. Room-temperature butter will not only avoid over-mixing and splitting, but also incorporate loads of air to make the frosting light and smooth. You know your butter is at the right temperature when you push the butter and it makes an indent, but your finger doesn’t easily squish right through. You can also use unsalted butter or shortening.
- Salt (cookie + frosting): A pinch of salt brings out all the flavors!
- Vanilla extract (cookie + frosting): Vanilla extract enhances flavors in baking.
How To Make Homemade OREO Cookies:
Pre-heat the oven to 325°F (170°C) on convection setting (fan assist). Line 3 baking trays with parchment and set aside.
Make the cookie dough: Firstly, in a food processor thoroughly mix the flour, sugar, cocoa powder, baking soda and baking powder and salt. Secondly, add the butter and pulse until it resembles fine breadcrumbs. Followed by egg and continue processing until dough comes together in a ball.
Prep dough for baking: Scoop 1 level tablespoon of dough and place on the lined baking sheet about two inches apart. Lastly, flatten down the balls slightly with your hand.
Bake for 8 – 10 minutes. Immediately remove from the oven and bang on the counter top to create crinkles on the cookies. Allow to cool on the trays or racks while you make the frosting. The dough will yield about 40 cookies.
Vanilla Buttercream Frosting:
Using a stand mixer (or electric hand mixer) whisk the butter on high speed for 2-3 minutes. Lower the speed, gradually beat in the sugar a spoonful at a time, followed by the vanilla. Turn the mixer on high and beat for 3-4 minutes until filling is light and fluffy.
To Assemble the Homemade Oreo Cookies
In a pastry bag with a ½ inch, round tip, pipe 2-3 teaspoons of buttercream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.
What do Homemade OREO Cookies Taste Like?
OREO cookies have the perfect combination of crunch from chocolate biscuits paired with creaminess from the sweet creme filling. Homemade OREO cookies are a bit softer than the originals but they taste amazing!
Do I Need to Chill the Chocolate Chip Cookie Dough Before Baking?
You don’t have to chill the dough for this homemade OREO recipe. But aging cookie dough will enhance flavors and texture.
How to Store OREO Cookies?
Store cookies in an airtight container at room temperature for up to 2 days. You can keep refrigerated if the buttercream gets too soft.
What’s the difference between natural cocoa powder and Dutch-process cocoa powder?
NATURAL COCOA POWDER is from simply roasted cocoa beans which are acidic and bitter, can be paired with baking SODA or baking POWDER to help baked goods to rise. Because in either situation, there’s acid.
DARK/DUTCH-PROCESSED COCOA is from cocoa beans which have been washed (with alkaline solution of potassium carbonate) to neutralize acidity, always paired with baking POWDER which has dry acid-cream of tartar to help baked goods to rise.
Therefore, when baking soda is the raising agent, dutch-process cocoa can be replaced by natural cocoa but not the other way around because dutch-cocoa is lacking acid to react with baking SODA.
Black cocoa powder does taste different than regular cocoa powder. It is a strong flavor, but the dutch process prevents it from being bitter. You’ll find that it doesn’t taste as “chocolately” as regular cocoa powder.
How do I keep them fresh? How do I stop them from getting soggy?
You can store them in an airtight container in the fridge!
Gemma’s Pro Chef Tips: