Oh, oh, oh who’s that kid with the Oreo cookie? Oh, oh, oh, oh-O-R-E-O. I suppose I’ll call these “No-Reos”. Truth be told, I was never a huge Oreo fan. I mean, I would eat them when my mom bought them…but I don’t think I ever asked for them, and the only reason that I have ever bought them myself was if I needed them for a recipe. Lately, though, I’ve had a craving for Oreos-specifically the mint kind (because I love anything and everything mint-flavored). I have no idea why, unless it has something to do with the fact that I kept hearing about Oreos over and over a week or two ago when the story about Oreos being as addictive to lab rats as cocaine went viral (and I am going to start following this medical news site, because MNT is my nickname, since those were my initials before I got married). I kept picking them up at the grocery store, then I would put them down, and then I’d look at the Newman’s Own variety (which costs a fair amount more) then put those down….and finally I decided that I just needed to make them myself. So, today-my last “official” (as in, weekday) day of Fall break-I made these homemade Oreo cookies.
Personally, I thought these homemade Oreo cookies were better than I ever found “real” Oreos to be, and there are no weird ingredients so you know, there’s that. I was pretty amazed at how quickly they came together, and the most difficult part of the process was mushing the dough together once I dumped it out of my food processor (it starts out a little crumbly, like pie dough). Once I got through that part, though, it was pretty much smooth sailing, and I couldn’t believe how nice and crisp they baked up. The icing was pretty easy too…plus, these are customizable. You see, Philip doesn’t care for mint-flavored confections….so I divided the cookies and the icing and made half the icing mint (if you were really committed, you could add a little mint extract to the dough, but the mint in the icing was plenty for me.
I have always been an Oreo dunker. I have to say, I think my favorite thing about Oreos is that they absorb milk really quickly and basically disintegrate when you bite into them after they’ve been in the milk for 1.023 seconds. Homemade Oreo cookies…don’t. But see, they have the additional quality of tasting really, really good-so dark, but not bitter, and with icing that’s actually creamy-so I didn’t mind holding them in the milk for a couple of seconds longer. I’ve never been one to eat the cookies and the icing separately, but I went ahead and did it for the photos…right before I put the cookie back together with what little icing was left and dunked it in the milk. Then tonight I ate ate two more. My homemade Oreo cookies will be gone by Sunday.
How do you like to eat your Oreos? Bet you’ll like my homemade Oreo cookies even better!
Yield: 24 sandwich cookies
40 minPrep Time:
12 minCook Time:
52 minTotal Time:
- 1/2 cup all-purpose flour
- 1/4 cup white whole-wheat flour (I STRONGLY prefer King Arthur brand to other brands)
- 1/3 cup cocoa powder
- 1/2 cup cane or granulated sugar
- pinch salt
- pinch baking soda
- 6 tablespoons unsalted butter
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter (softened)
- 2 tablespoons unsalted butter (melted)
- pinch salt
- 1 cup powdered sugar (130 grams)
- 1/4-1/2 teaspoon mint extract (optional)
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
- Combine the flours, cocoa powder, cane or granulated sugar, pinch of salt, and pinch of baking soda in a food processor, pulsing until well combined. Drop the 6 tablespoons of butter in, one tablespoon at a time, and pulse until the consistency is like coarse crumbs. Turn the food processor on and drizzle in the two tablespoons of milk and the teaspoon of vanilla; run the processor until the mixture holds together when you press it between your fingers. If you don't have a food processor, whisk the dry ingredients together by hand then work in the butter using a pastry blender or your fingertips. Use a heavy-duty stand mixer or a wooden spoon to work in the milk and vanilla.
- Turn the cookie dough out onto a lightly floured surface. It will probably be very crumbly, like pastry dough when you first make it. Press the dough together until it forms a cohesive ball, then roll it out to about 1/4 inch thickness, sprinkling flour on the rolling surface as well as on the top of the dough as needed to prevent sticking.
- Use a 2-inch cookie or biscuit cutter to cut rounds from the dough, carefully transferring them to the prepared baking sheets as you go. Roll and re-cut the scraps until you have used up all the dough. Bake the cookies for about twelve minutes, rotating the baking sheets halfway through cooking time. Remove to cooling racks and cool completely.
- To make the icing, cream the softened butter, the salt, and the vanilla with a stand or hand mixer until well blended (if you are using the mint extract and want to make all of the icing mint, you can add 1/2 teaspoon now).
- Add the powdered sugar a couple of spoonfuls at a time, beating to thoroughly incorporate before making the next addition. Drizzle in a little bit of the melted butter until the icing reaches the desired consistency (you don't want it to be too stiff but you also don't want it to be runny or greasy). I used about one tablespoon of the melted butter. If you want to flavor half the icing with mint, remove half the icing to another bowl and thoroughly mix in 1/4 teaspoon of the mint extract with a spatula.
- Ice half the cookies with about a teaspoon of the icing each, then top with the remaining cookies. Allow to set for about ten minutes before serving.