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Giant Homemade Oreo Cookies from scratch and better than store bought. Now you can make your favorite Oreo Cookies in no time at home.

GIANT Single-Serving Original OREO Cookies

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Hi Bold Bakers!

How can you improve on a classic? Well, you can’t but the next best thing is making your own that tastes just like the original.

The quintessential Original Oreo cookies are crisp chocolate cookies with frosting in the middle. Everyone has their own technique to eating an Oreo. Whether is just the cookie without the center, or dunked in cold milk there really isn’t a wrong way to enjoy them.

I’m not going to lie, this is a truly generous cookie. In fact, you will likely have to share it. But if you don’t want to bake an entire batch of cookies, or you just want one cookie after school or work, then this is a great recipe for you.

The dough freezes perfectly so it can be baked off later. Double up and have reserves to “Bake in case of emergency.”

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The cookie dough is such a small amount you can mix it by hand without the need for a mixer.

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In addition to my Original Chocolate OREO, you can find recipes for my Birthday Cake & Red Velvet OREO Cookies!

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4.57 from 23 votes
Giant Homemade Oreo Cookies from scratch and better than store bought. Now you can make your favorite Oreo Cookies in no time at home.
Single serving Homemade Oreo Cookies
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Servings: 1 -2
Author: gemma Stafford
Ingredients
  • ¾ (107g/ 3 ¾ oz) cups all-purpose flour
  • ¼ (25g/ ⅞ oz) cup unsweetened cocoa
  • ½ teaspoon baking soda
  • teaspoon baking powder
  • teaspoon salt
  • ¾ (167g/ 5 ⅞ oz) cups sugar
  • 5 Tablespoons (73g /2 ⅝ oz) cold butter
  • 3 Tablespoons. large egg*
  • Buttercream Frosting
Instructions
  1. n a bowl, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar.
  2. Add the butter and with a fork (or your fingers) rub it in until it resembles fine breadcrumbs. (you can also do this step in a food processor)
  3. Add the egg and continue mixing until dough comes together in a mass. You will have to use your fingers to bring it together
  4. Evenly divide the dough in half and place on a parchment paper-lined baking sheet. Place approximately 5 inches apart, the cookies will spread while baking. Slightly flatten the dough to 3inch wide.
  5. Bake at 350oF (180oC) for 15-17 minutes. Set baking sheets on a rack to cool.
  6. Once cooled sandwich your cookies together with buttercream frosting.
  7. Enjoy your cookies immediately. Store in an airtight container for up to 2 days
Recipe Notes

You can replace the eggs with equal amounts of applesauce/puree . Note you might not get the exact same result as mine.

 

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Amalie Sølvberg
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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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120 Comments

Write a Comment and Review

  1. Kani on September 10, 2019 at 4:38 am

    Can I replace egg with milk?

    • Gemma Stafford on September 11, 2019 at 8:29 am

      Hi Kani,
      when you wish to substitute an ingredient in a recipe you need to ask yourself the question, ‘what does the egg do for the recipe, what is the purpose?’
      Milk will not generally replace egg, though buttermilk sometimes will, it depends on the recipe. Here is my chart (https://www.biggerbolderbaking.com/egg-substitutes-for-baking/). For cookies, it will generally be flax egg or condensed milk. If you use condensed milk then you will need to hold back on some of the sugar. I hope this will help,
      Gemma 🙂

  2. SunshineSarah on August 24, 2019 at 4:23 am

    I made these, they are wonderful. My dough was a bit too sticky though and I’m not sure why? Any ideas. Inised 3 tablespoons of egg. Would I just add extra flour if it’s too sticky? Thank you

    • Gemma Stafford on August 28, 2019 at 2:59 am

      Hi there Sarah,
      Flour in different places behaves in different ways, some being more absorbent than others. You could add more flour, but better perhaps to reduce the egg a little, just a little more, or less, makes a huge difference. Next time add 3/4 of the egg, mix and see how much more you may need to bring the cookie together.
      I hope this helps, and that you enjoy the cookie!
      Gemma 🙂

  3. Chris on May 8, 2019 at 11:38 am

    Will this recipe convert to make 12 cookies at a time?

    • Gemma Stafford on May 9, 2019 at 1:41 am

      Hi Chris,
      if you look at this recipe you will see that the flour measurement is 3 1/2 ozs. This will give you an indication of how many cookies you can get from this recipe. Take a cookie at 1 – 2oz weight, for twelve I think you will need to double this recipe.
      I hope this works well for you,
      Gemma 🙂

      • Chris on May 9, 2019 at 8:33 pm

        Thank you! Worked out great for 100 Oreos that are hand size instead of head size 😀.

  4. Jon on April 17, 2019 at 12:43 pm

    Excellent guide and recipie came out perfect… kids loved it!

    • Gemma Stafford on April 18, 2019 at 3:01 am

      Hi Jon,
      thank you so much for this lovely review of this recipe. I am delighted this worked well for your family,
      Gemma 🙂

  5. marwadonia on May 4, 2018 at 3:32 am

    Hi Gemma
    Can I make it in smaller size ?

    • Gemma Stafford on May 4, 2018 at 4:06 am

      hi there,
      Yes, divide this recipe as you wish. The timing may be different, so keep an eye on the bake,
      Gemma 😉

      • marwadonia on May 4, 2018 at 7:37 am

        Thank you so much for answering me and I’m happy that it is okay to make it small 😊

  6. Amalie Sølvberg on March 3, 2018 at 7:43 am

    Thank you for this awesome recipe!
    The cookie came out fantastic and tasted so good! I think it was better than the original Oreos , since i could make it without lactose…

    • Gemma Stafford on March 5, 2018 at 5:49 am

      Great Amelia, I am really happy to hear this,
      Gemma 😉

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