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Homemade Oreo Cookies

Homemade Oreo cookies are the ultimate celebration cookie. These deep, dark, slightly addictive cookies are delightfully crisp, chocolatey, slightly bitter, with the perfect milky white creamy center. Enjoy!
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Servings: 35 cookies
Course: Dessert
Ingredients Method

Ingredients
  

Chocolate Wafers
  • 2/3 cup crisco (about 11 tbsp)
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1/3 cup black cocoa powder I like to use King Arthur Black Cocoa Powder
  • 1/4 cup special dark cocoa powder
  • 1 1/4 tsp espresso powder
  • 1 cup gluten free flour I recommend Bob's Red Mill 1 to 1 gluten free baking flour
  • 1/4 cup cornstarch Sift the cornstarch to remove lumps
  • 1/4 tsp xantham gum
  • 1/2 tsp baking powder
  • 1 tsp vanilla
  • 2 tsp soy sauce (optional)
  • 3 tbsp milk
Filling
  • 1/2 cup butter
  • 2 tbsp milk
  • 1 tsp imitation vanilla For a perfectly white frosting, use imitation vanilla. If not, substitute with real vanilla extract
  • pinch of salt
  • 3-3 1/2 cup powdered sugar Start with 3 cups. If the filling is thin, add the 1/2 cup of powdered sugar

Method
 

  1. In a medium mixing bowl, beat Crisco and sugar til fluffy (3-4 minutes)
  2. Add the black cocoa powder, special dark cocoa powder, and espresso powder. Mix til combined (about 1 minute.)
  3. Sift the flour and cornstarch over the cookie dough using a sieve to remove any lumps. Don't skip this step! Add the xantham gum, vanilla, soy sauce and milk. Mix with a spoon or your hand until fully incorporated. The dough will be very thick.
  4. Form the dough into two equal balls. With one dough ball, cut a large piece of plastic wrap and place the dough in the middle. Roll the ball into a log about 1 1/2 inches wide and roughly 8 inches long. Repeat with the second dough ball. Wrap it in the plastic wrap and chill for about 20-30 minutes.
  5. Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. When ready to bake, unwrap the dough log and slice into 1/4 inch rounds. Lay cookies an inch apart from each other on the baking sheet. Reshape the cookies back into circles as needed. You will have enough wafers for approximately 35 cookies.
  6. Bake for 8 minutes. The cookies will still be soft. Remove from the oven and let the cookies sit on the tray until cool (at least 5 minutes). This helps them crisp up! If you like a softer cookie, bake for only 6 minutes.
Make the Filling!
  1. In a medium mixing bowl, beat the butter with the milk, powdered sugar, vanilla, and salt. Fill a piping bag with the filling. Cut a hole in the bottom of the piping bag. You can add a piping tip, but a hole works just fine!
Assemble the Cookies
  1. Pipe a quarter sized dot of filling into the center of one chocolate wafer. Top with a second wafer and gently push down until the cream reaches the edges of the cooking sandwich!
  2. Enjoy with a glass of milk and celebrate the start of summer!