Homemade Oreo RecipeOle & Shaina Olmanson
A few weeks ago during a parenting discussion the topic of processed treats came up. We realized that our children have not been exposed to many of the treats, namely blue box macaroni and cheese, creme-filled yellow spongecakes and perhaps even those black sandwich cookies, famous for their milk-dunking abilities.
While I can do without a few of those things, it was this last one that gave me pause and had me consider how I could give the kids that twist-and-dunk experience in a cookie even better than the original. Not because I myself possessed this memory, but I found myself wanting to give it to them so they could relate with the overly sweet ads of grandson and grandpa connecting over a glass of milk and a stack of cookies. (This will never happen. Grandpa to my kids is a health nut who abhors sugar.)
Well, lucky for me, the internets directed me to the perfect recipe. The only thing I changed was to substitute coconut oil for shortening. If the frosting needs to be a bit stiffer because of the coconut oil, just add in an extra 1/4-1/2 cup powdered sugar.
Adapted from Smitten Kitchen
For the chocolate cookies:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup plus 2 tablespoons unsalted butter, softened
1 large egg
For the white middle:
1/4 cup unsalted butter, softened
1/4 cup coconut oil
2 cups powdered sugar, sifted
2 teaspoons vanilla
Preheat oven to 375 degrees F and line baking sheets with silicone baking mats or parchment. In an electric mixer or food processor, mix together flour, cocoa, baking soda, baking powder, salt and sugar. Pulsing, mix in butter. Once the butter is mixed in, add the egg and mix. Continue mixing until the dough comes together.
Scoop teaspoon-sized balls out of the batter and roll into circles. Place on baking sheets and press down slightly to flatten. Bake at 375 degrees F for 8-9 minutes, rotating halfway through. Allow cookies to cool on baking sheets.
Beat butter and coconut oil together until fluffy. Slowly beat in sugar, 1/2 cup at a time. Mix in vanilla. Beat frosting until light and fluffy. Place the frosting in a pastry bag.
Once the cookies are cool, pipe frosting into the center and top with a second cookie. Press to seal and move frosting to outer edges of the cookie.
Makes approximately 25 chocolate sandwich cookies.