I’ve made several different homemade Oreo cookies recipes over the years. None in recent in years simply because in the end they were too sweet, which is crazy to admit as a recovering sugar addict. I mostly used the Devil’s food boxed cake method and did either buttercream or cream cheese frosting to fill. I did one time come up with my “oreo-like” frosting using shortening and marshmallow cream. I liked the consistency. The cookies from the cake mix were tasty, but always too soft in my opinion so it just didn’t resemble America’s favorite cookie well enough.
For my 2015 Homemade Oreo recipe, I wanted to make them safe for my kids with dairy and egg allergies. I also wanted to use one of the Goody Mix mixes. I ended up going with Blondie Mix since it creates dense, flavorful treats, that also have a nice chewiness to them. I saw a recipe online that used brown sugar in the cookie dough, so that reconfirmed my using the Blondie Mix for this new recipe. I did the first batch without pressing them down and baked them at 375, but I didn’t like how they turned out. So I went to my fail-safe of 350 and pressed them down with a glass cup and baked them 2 minutes longer and they came out perfectly! The cookies are firm, chewy, but not crisp. I know they are really good since my 2 year old, Max, stole another cookie when I wasn’t looking. I bake safe treats for him since he really, really likes them.
For the frosting, I had to go with the margarine instead of butter and I had to go with regular marshmallows instead of marshmallow cream since it has egg or something in it. I wasn’t quite sure how the frosting would come out with the melted marshmallows, but I got lucky and nailed it the first time! I always have Angel taste my frosting, it’s her official job and she said “it tastes like it needs something since it isn’t super sweet.” I told her, that means it is perfect since Oreo cream filling isn’t all that sweet. I split the batch in half and added peppermint extract and then split that batch in half and did the pink and green frosting. Normally I wouldn’t go to all that trouble making different colors, but the photographer of the baked goods is quite demanding and I know that if my recipes are going to do well on Pintrest, they gotta photograph well. Hence, I piped “double stuff” Oreos in three different colors.
Homemade Oreo Cookies
- 2 1/2 Cups Blondie Mix ( get that recipe here)
- 1/2 C . Cocoa
- 1/2 C . Butter flavored shortening
- 1 egg or egg substitute (I used 1 tsp Knox gelatin, 2 1/2 T cold water + 2 T boiling water)
- 2 tsp . vanilla extract
- Cream Frosting
- 1/4 C . Butter or Margarine (softened)
- 1/4 C . Vegetable Shortening
- 2 C . Powdered Sugar
- Pinch of salt
- 1 tsp . vanilla extract
- 16 large marshmallows (melted in microwave safe bowl for 30-45 seconds, stir until uniform)
- Cookies - Mix all ingredients together. Dough will be somewhat crumbly, but will mold together. Use 1/2 T scoop to make small dough balls. Place on greased cookie sheet. Use bottom of glass to flatten to 1/4 inch thick. Bake 10 minutes at 350 degrees and allow to cool 5 minutes on pan before transferring to wire rack to finish cooling.
- Frosting - Blend all ingredients together until whipped and smooth. You can split the batch and add 1/4 - 1/2 tsp. peppermint extract and add green or red food coloring for a fun minty cookie filling. Frosting will be quite thick and not be overly sweet. Pipe onto cooled cookies. Yield 24-36 sandwich cookies.