The theme for the latest recipe swap was dessert and I was lucky enough to receive Homemade Oreos from Jey over at The Jey of Cooking. I got my recipe the day before we left for vacation and must have had Oreos on the brain because we ended up buying not one but TWO packages of Oreos while we were away. Oops. Both packages are still more than half full, but after making this recipe there are plenty of Oreos in my house. Methinks I'll be sending these homemade ones to work with SP.
Like Jey, I opted to make two sizes - small and large. OK, full disclosure: I was fully intending to make these all small since Jey said they were closer in size to true Oreos. Then I was standing there, rolling ball after ball of dough, and I just didn't feel like doing it anymore. So, I upped the amount and made both small and large cookies. Just keepin' it real, folks.
Truth be told, these are good in any size but the small ones are definitely more like an Oreo. The cookies is chewier than an Oreo, but the flavors are pretty spot on. Plus, making them at home you know exactly what's going into them. Speaking of which, this was my first time buying or cooking with vegetable shortening. That stuff is bizarre. I only needed 1/4 cup for this recipe and was wondering if I could freeze it when I looked at the package and saw I have a full YEAR before it will go bad. Once it's opened. And they recommend not refrigerating it. Alrighty then.
I'm also happy to announce that the recipe swaps now have their very own badge, designed by Coleen from Does Not Cook Well With Others, a regular swap participant. Thanks, Coleen! We're also trying something new this time with a link-up. Right now it's text-only as we see how it works for our group but if it goes well hopefully we'll be upgrading to the thumbnail photo version soon.
Thanks for turning me on to these, Jey. And SP's office thanks you, too.
As seen on The Jey of Cooking
For the Cookies:
1 1/4 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup unsalted butter, at room temperature
For the Filling:
1/4 cup unsalted butter, at room temperature
1/4 cup vegetable shortening
2 cups powdered sugar
2 teaspoon vanilla
Preheat oven to 375. Line two baking sheets with parchment paper.
In the bowl of a stand mixer (or a large bowl), combine the flour, cocoa powder, baking soda, baking powder, salt and sugar. Add the butter, stir, then add the egg. Mix until a dough forms.
Using a cookie scoop (I used a 1 tablespoon for the large cookies and a 1 teaspoon for the small), scoop out the dough. Roll into a ball then flatten slightly between your palms. Place on baking sheet, about an inch or two apart (you will need two baking sheets) and repeat with remaining dough, making sure you have an even number of cookies.
Bake for 11 minutes if making small cookies, 15 if making large ones, or until cookies are set.
While the cookies are baking, cream together the butter and shortening. Gradually add the powdered sugar and mix until smooth. Stir in the vanilla and beat until light and fluffy.
Remove cookies from the oven and allow to cool on a rack. When the cookies have cooled, frost one cookie then sandwich with another similar sized cookie (bottom to bottom). Repeat until all cookies have been sandwiched together.