Cookies

GIANT Single-Serving Original OREO Cookies

4.63 from 27 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.

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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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Single serving Homemade Oreo Cookies Recipe

4.63 from 27 votes
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
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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

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

  • 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

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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Monette
Monette
9 months ago

Hi. I tried this but mine didn’t flattened out. I used top and bottom heat from an electric oven. At a 185C

Susan
1 year ago

A new favorite! These are melt in your mouth incredibly delicious cookies! Rich as royalty, you better just eat one but you’ll want to eat them all! Thanks for this wonderful recipe Gemma!

D69C751F-AF89-4DF0-8FEC-B51636BFA295.jpeg
Gilchrist
Gilchrist
1 year ago

I can’t wait to try it! I am begging my mom to let me make it now! I am your biggest fan

Bgrbrth1
Bgrbrth1
3 years ago

I used the cookies for a pie crust. Worked great.

Jeanie Fahey
4 years ago

Hello,
The Oreo recipe looks great. I live at 8000 feet. Can you tell me how to modify the recipe for this altitude?
Thank you

Kani
Kani
4 years ago

Can I replace egg with milk?

SunshineSarah
4 years ago

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

Chris
Chris
4 years ago

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

Jon
Jon
4 years ago

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

marwadonia
5 years ago

Hi Gemma
Can I make it in smaller size ?

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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