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Confession number one: I love Oreos.

I don’t always admit to myself that processed wafers stuffed with an ambiguous cream make me happy. And really, to be properly enjoyed, an Oreo must have a good slather of peanut butter. (The most sugary, unnatural kind. This is dessert).

Confession number two: The other night I somehow ended up watching Oreo taste tests on YouTube.
It’s summer, okay? I’m allowed to watch strangers on the Internet enjoy caramel apple and birthday cake flavored cookies. During this web excursion, I knew I wasn’t going to survive the week without recreating this cookie. So I did.
Homemade Oreos Original

This is what happens when you come home from college for the summer. The freedom gets to you. You want to make Oreos right now? You can! [Cut to a later scene of me rolling out the last of the dough, as well as my patience.] These cookies are a pretty close representation in terms of taste and texture. The cookie recipe is fairly simple, and the cream is actually a sugar paste.

Do you think that Nabisco’s version of ‘double stuffed’ are in fact, double stuffed? When you make your own oreos you have the right to take on that myth. I’ve come to the conclusion that the store bought ones are a mind game and you can put as much cream as your heart desires.

As a side note, I used whole wheat flour (all I had) which contributed to the texture of the cookies. Gotta love the specks, right?



  • 1 1/3 cups cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tps baking powder
  • 2 sticks of salted butter
  • 2 cups sugar
  • 1 egg
  • 1 tbs vanilla extract
  • 2 tbs water (+/-)
  • For the Cream
  • 1 stick butter, melted and cooled
  • 4 cups powdered sugar
  • 1 tbs vanilla
  • 1 tbs water, if needed


  1. Begin by creaming the butter and sugar on medium speed until fluffy and well combined
  2. Add in egg and vanilla and mix briefly until just combined
  3. Sift dry ingredients together, then mix into the wet
  4. If dough does not come together, add in water by tablespoon
  5. Finish needing dough and separate into 2 slabs. Wrap in plastic and chill for at least 1 hour
  6. Roll out dough to 1/4" thickness and cut into circles (I used a tea canister for a cutout!)
  7. Bake at 350 degrees for 5-7 minutes. As a rule, they'll probably take less time than you think. Don't wait for crisp edges, take out when they have just set.
  8. For the cream, mix cooled, melted butter with powdered sugar and vanilla until a dough forms. If the dough is too thick add in water by the tablespoon. If it is too thin add in more sugar.
  9. Roll the dough into a cylinder roughly the same size as your cookies will be. Refrigerate until firm. When ready to use, remove and slice. Assemble cookies! Enjoy.