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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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Single serving Homemade Oreo Cookies Recipe
Ingredients
- 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
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
Hi. I tried this but mine didn’t flattened out. I used top and bottom heat from an electric oven. At a 185C
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!
I can’t wait to try it! I am begging my mom to let me make it now! I am your biggest fan
I used the cookies for a pie crust. Worked great.
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
Can I replace egg with milk?
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
Will this recipe convert to make 12 cookies at a time?
Excellent guide and recipie came out perfect… kids loved it!
Hi Gemma
Can I make it in smaller size ?