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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.”
The cookie dough is such a small amount you can mix it by hand without the need for a mixer.
In addition to my Original Chocolate OREO, you can find recipes for my Birthday Cake & Red Velvet OREO Cookies!
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Learn how to make GIANT Single-Serving Original OREO Cookies with my simple recipe. Plus, I'll show you how to make Birthday Cake & Red Velvet flavors!
Author: gemma Stafford
Servings: 1 -2
- ¾ (107g/ 3 ¾ oz) cups all-purpose flour
- ¼ (25g/ ⅞ oz) cup unsweetened cocoa
- ½ teaspoon baking soda
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- ¾ (167g/ 5 ⅞ oz) cups sugar
- 5 Tablespoons (73g /2 ⅝ oz) cold butter
- 3 Tablespoons. large egg*
- Buttercream Frosting
n a bowl, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar.
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)
Add the egg and continue mixing until dough comes together in a mass. You will have to use your fingers to bring it together
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.
Bake at 350oF (180oC) for 15-17 minutes. Set baking sheets on a rack to cool.
Once cooled sandwich your cookies together with buttercream frosting.
Enjoy your cookies immediately. Store in an airtight container for up to 2 days
You can replace the eggs with equal amounts of applesauce/puree . Note you might not get the exact same result as mine.
This Recipe Made By Bold Bakers