I have heard about homemade oreos my entire life-why did it take me so long to try them???!!! I even grew up in Utah, the capitol for homemade stuff. At any rate, these were the beauties I made for a baby shower recently. I just used food coloring to dye the frosting the colors we were using. Pure genius. These cookies were so good and I got lots of compliments on them. So, here is the recipe. Enjoy!I'll add I got this recipe and the pictures from this website. Its not too classy for me to keep "borrowing" other people's food pictures, but my camera is so lame. Plus, I figure if I give the source and credit where its due, hopefully I won't get hit with a law suit :)
These turned out to be the size of regular oreos.
These "mini oreos" were what I attempted. We tried to have all of the food be mini sized. Mine didn't turn out quite as small as these, but they were still small and yummy so it didn't matter.
Cookie Ingredients
1 package of devil's food cake mix*
2 eggs
1/2 cup oil
*I prefer to not use Duncan Hines Cake Mix. There is some ingredient in the mix that doesn't blend up well when making the cookies. It doesn't affect taste, but you can see 'little white specks' in the dough and cookies after they bake, which just bugs me :) Betty Crocker is now the brand I use every time for this recipe.
Cream Cheese Filling Ingredients
1/2 cup butter (softened)
8 oz. cream cheese (softened)
3-4 cups powdered sugar
1 tsp. vanilla
1/2 cup butter (softened)
8 oz. cream cheese (softened)
3-4 cups powdered sugar
1 tsp. vanilla
CHOCOLATE Cream Cheese Filling
Same ingredients as above, but add 1/2 C unsweetened cocoa powder.
Hint-If the frosting is too thick, add a few tsp of milk to thin it out. I prefer to have the frosting less sweet, so I only add the sugar to taste. Also, this makes a lot of frosting, so your cookies will be VERY thick on the frosting side. Halve the above recipe for a smaller (and more reasonable) amount of frosting. :)
Cookie Instructions
Heat oven to 350°.
Add oil and eggs to cake mix and blend together.
Roll dough into 1/2" balls for mini oreos. (1" for oreo-sized cookies up to 2 1/2" for jumbo size).
Place on cookie sheet and bake for 8 minutes.
Remove from oven and let cool for 1 min.
Transfer to a cooling rack to cool completely. They will be soft and appear not done, but they are.
Cream Cheese Filling Instructions
Cream butter.
Add cream cheese and mix well.
Add vanilla, stirring until well blended.
Slowly add confectioner's sugar until desired consistency is reached. (I used 3 1/2 cups)
Assembling the cookies:
Fill pastry bag or gallon size ziploc bag with filling.
Sandwich two cookies together by squeezing 1 tsp. (or so) of the filling onto the center of one cookie.
Add the 2nd cookie on top.
Lightly press the two cookies together to help the filling spread evenly to the sides of the cookie without spilling over the edges. (unless you prefer it).
You can either serve them as-is or freeze them for a frozen treat.
You can also make-ahead, freeze and bring to room temperature on the day of your event/party.
HELPFUL HINTS:
• Using a mixer, I use my paddle attachment and blend until the dough comes clean from the side of the bowl.
• Although it's recommended to use a greased cookie sheet for baking, I skip that part and mine are fine.
• If the dough seems too sticky to work with, I have found by letting the dough sit while you make the filling, works like a charm.
• Instead of piping the filling, you can also just use a butter knife and spread it on.
• If you are going to eat these as a frozen treat, I found that by reducing the baking time by a minute or so will allow for a less crunchy frozen treat experience. Basically, you want a softer cookie before freezing so that you can easily bite into the frozen treat and enjoy a less "crumbly" experience.
-If you are making these cookies for a special event (like a baby shower), assemble them a few hours a head of time so the frosting has time to set.
Heat oven to 350°.
Add oil and eggs to cake mix and blend together.
Roll dough into 1/2" balls for mini oreos. (1" for oreo-sized cookies up to 2 1/2" for jumbo size).
Place on cookie sheet and bake for 8 minutes.
Remove from oven and let cool for 1 min.
Transfer to a cooling rack to cool completely. They will be soft and appear not done, but they are.
Cream Cheese Filling Instructions
Cream butter.
Add cream cheese and mix well.
Add vanilla, stirring until well blended.
Slowly add confectioner's sugar until desired consistency is reached. (I used 3 1/2 cups)
Assembling the cookies:
Fill pastry bag or gallon size ziploc bag with filling.
Sandwich two cookies together by squeezing 1 tsp. (or so) of the filling onto the center of one cookie.
Add the 2nd cookie on top.
Lightly press the two cookies together to help the filling spread evenly to the sides of the cookie without spilling over the edges. (unless you prefer it).
You can either serve them as-is or freeze them for a frozen treat.
You can also make-ahead, freeze and bring to room temperature on the day of your event/party.
HELPFUL HINTS:
• Using a mixer, I use my paddle attachment and blend until the dough comes clean from the side of the bowl.
• Although it's recommended to use a greased cookie sheet for baking, I skip that part and mine are fine.
• If the dough seems too sticky to work with, I have found by letting the dough sit while you make the filling, works like a charm.
• Instead of piping the filling, you can also just use a butter knife and spread it on.
• If you are going to eat these as a frozen treat, I found that by reducing the baking time by a minute or so will allow for a less crunchy frozen treat experience. Basically, you want a softer cookie before freezing so that you can easily bite into the frozen treat and enjoy a less "crumbly" experience.
-If you are making these cookies for a special event (like a baby shower), assemble them a few hours a head of time so the frosting has time to set.
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