Homemade Soft Oreo Cookies Recipes

HOMEMADE OREO COOKIES

Steps:

• Add the flour, cocoa powder, baking soda, and salt to a large bowl. Set aside.
• Add the butter to a mixing bowl and beat on high speed until creamy. Add granulated sugar and brown sugar and mix until well combined. Mix in egg and vanilla extract.
• Add the dry ingredients and mix on low speed until combined. Cover the dough and chill for 30 minutes.
• Preheat oven to 350 degrees F.
• Remove the cookie dough from the refrigerator. Line two large baking sheets with parchment paper.
• Roll the dough into small, 2 teaspoon sized balls.
• You should be able to roll about 30 cookie dough balls. I can fit 15 on each of my cookie sheets. Press down lightly on the top of the balls to slightly flatten.
• Bake for 6-8 minutes. The will appear soft but will continue to harden as they cool. Cool for 5 minutes on the baking sheet, and then remove to a wire cooling wrack to cool completely.
• Beat together butter and shortening until smooth.
• Add powdered sugar and vanilla and mix for 1-2 minutes, until smooth.
• Once the cookies have cooled, add a small spoonful of filling onto the inside of a cookie. Place the inside of another cookie on top and press together.
• Cookies store well, covered in the fridge, for up to 1 week. They also freeze well, up to 2 months.
• Filling can be made up to 1 week ahead of time, stored in the fridge. Allow to come to room temperature before filling cookies.

HOMEMADE OREO COOKIES

Steps:

• Cookies:.
• Mix cake mix, eggs and oil together well.
• Shape into marble size balls.
• Bake at 350°F for 10 minutes. They are done when the tops looked cracked.
• Filling:.
• Mix margarine, cream cheese, icing sugar and vanilla together.
• When cookies are completely cooled, frost the flat side of one cookie and then sandwich with another cookie.

HOMEMADE OREOS RECIPE BY TASTY

Steps:

• In a large bowl, cream together 1 cup (225 grams) of softened butter with the white sugar and salt, until light and fluffy.
• Beat in eggs until fully incorporated.
• Sieve together the flour, cocoa powder, and baking soda into the mix. Blend well.
• Add the dry ingredients to the wet ingredients, and mix together until combined.
• Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.
• Preheat oven to 325˚F (160˚C).
• Remove the dough from the fridge, and for ease of rolling out, divide the dough into 4 (this way the dough stays cool longer and prevents the need of re-chilling later on).
• To roll out the dough, place a quarter of the dough between two sheets of parchment paper (alternatively the dough can be rolled out on a lightly floured surface - though the parchment is preferred as it prevents any additional flour from altering the color/appearance of the dark cookies). Roll the dough between the two sheets of parchment to ¼-inch (½ cm) thickness.
• Using a small round cookie cutter (alternatively, we found the rim of a champagne glass to be a perfect size!) cut the dough into individual rounds and place on a large parchment-lined baking sheet, leaving at least ½-inch (1¼ cm) between each cookie.
• Pack together and re-roll out any scraps to cut additional cookies. Repeat with this process with each remaining ¼ of the dough.
• Bake in a preheated oven for 15 minutes. If baking multiple trays at the same time, be sure to rotate the pans in the oven halfway through. Remove and transfer cookies to a cooling rack to cool completely.
• To make the filling, combine ½ cup (115 grams) butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy.
• Assemble the cookies by spreading a generous scoop of the icing onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.
• Serve with a glass of milk.
• Enjoy!

HOMEMADE SOFT OREO COOKIES

Steps:

• Mix all ingredients together. It is very thick.
• Scoop out in balls on ungreased cookie sheet.
• Bake 350°F for 10 minutes. (it may not look done but it is).
• Cool 10 minutes. When cool, spread vanilla cream frosting in between two cookies to make a sandwich.
• Variations: add chocolate chips to batter. Mint chips are great.
• Use ice cream instead of frosting to make fantastic ice cream sandwiches.
• Can also be used as a base for a cookie hot fudge sundae.

'OREO' COOKIES

Steps:

• Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.
• Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula.
• Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days.
• Using a 2-inch round cutter, cut the dough into 64 circles. (You can reroll the scraps once.) Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees.
• Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.
• Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners' sugar and vanilla.
• Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.

EASY HOMEMADE OREOS RECIPE

Steps:

• Preheat oven to 350 degrees. Mix together cake mix, eggs and shortening until well combined. The dough will be pretty thick. Roll dough into balls, making sure they are all similar in size. Place dough onto ungreased cookie sheet and bake for 8 minutes. Immediately transfer cookies to a cooking rack.
• Mix together butter, milk, vanilla and powdered sugar until smooth. Spread onto cooled cookies and sandwich together.

OREO COOKIE BALLS

Steps:

• Mix cream cheese and cookie crumbs until well blended.
• Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.
• Refrigerate 1 hour or until firm.