anyone who has lived in this great land for anytime at all has almost certainly come across the cookie-filling deliciousness that is the “Oreo”. First introduced to markets in 1912, the Oreo has paired well with milk for over 100 years. To celebrate the centennial (plus one), I decided to make my very own Oreos.

This process is not for the faint of heart though. The cracker component, (or rather, the bread of the magical oreo cookie sandwich) took a solid three hours to shape and bake when you account for chillin’ time in between steps. Still, nothing can beat the satisfaction of dipping your first homemade oreo into a cold glass of milk. So if you’re a bit of a show-off like I am, I invite you to embark upon this magical journey into scratch made cookie wonderland.

bon voyage!

Prep Time: 40 min
Cook Time: 15-20 min
Total Time: 1 hr approx.
(Waitin’ time in between: 1 hr-1 night)

Servings: Variable (about 32 cookies)



1 1/3 cups Cocoa powder

1 1/2 cups flour

1/4 teaspoon salt

2 sticks unsalted butter

2 cups white sugar

2 large eggs

1 teaspoon vanilla extract


1 stick unsalted butter, softened

1/2 cup vegetable shortening

3 cups confectioners sugar

1 teaspoon vanilla extract


1. Stir together your dry ingredients in a bowl and set to the side. Preheat your oven to 325 degrees.

2. Cream your softened butter with the sugar.

3. Once it’s beautifully combined, add in your eggs, one at a time, then the vanilla.

4. It’s time to add your dry ingredients to this butter and sugar mixture. Do it. Be brave. The people need Oreos.

5. Now things get tricky; divide your dough into two equal sized balls.

6. Flour 4 pieces of parchment paper and place each ball of dough between two of them.

7. Roll out your dough, to Oreo cracker thinness and place your flattened dough sheets into the refrigerator for at least one hour, but up to one night. (The longer you wait, the easier the subsequent steps will be.)


8. Now Brace Yourself. You got this. Give yourself a pep talk. Call your Mom, tell your friends you love them.

9. You can use a 2-inch round cutter if you have one to cut the dough into 64 circles. However, if you are living in a kitchen like mine, do your best to cut even circular shapes of dough from your sheets.


10. Set whatever shaped cookies you end up with on an ungreased baking sheet and bake until they are darkened around the edges. For a crunchier oreo, do the full 20 minutes. I personally prefer a softer, more my style oreo, so I opt for 15-16 minutes in the oven.


11. While your cookies cool prepare the filling. (combine all the ingredients and taste. If you like a more sophisticated oreo, cut out a half cup of sugar).


12. When the cookies are appropriately chilled out, top each cookie with approximately 1 tablespoon of filling and gently lay together to make sandwiches.

13. Brag to all your friends and celebrate your triumph with milk (1% is da best)



lizzie b

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