Homemade Oreo Cookies

You know that incredible difference between store bought and homemade?

It's the difference between Chips Ahoy vs. scratch chocolate chips cookies.

or fresh pineapple vs. canned.  Like homemade bread vs. Wonder White.

Well, that same difference can be found in Nabisco vs. Homemade when it comes to Oreos!

Homemade Oreo Cookies

Cream Filling
4 cups powdered sugar
1/2 cup butter, softened
1 T. vanilla extract
water

Dough
1 1/4 cups butter, at room temperature
2 cups powdered sugar
1 cup Hershey's Special Dark Cocoa
1/2 tsp. salt
1 tsp. vanilla
 1 3/4 cups flour

Starting with the filling first, cream the powdered sugar, melted butter, and vanilla extract together. Add 1 teaspoon of water at a time, if needed, until the mixture resembles a thick dough that is about the constancy of play dough. Roll it into a log that is about 2 inches wide.  Cover with plastic wrap and chill.

While filling is chilling, cream the butter and sugar together on medium speed until light and fluffy. Add the cocoa powder, salt, and vanilla and mix well. Gradually add the flour and mix well. Dough will be dry and not sticky.  Shape dough into 2 discs, cover with plastic wrap and chill for 20 minutes.

Roll dough on a lightly floured surface 1/4 inch to an 1/8 inch thick. Use a 2 inch circle cutter to cut out the cookies. Bake 8-9 minutes until firm but not burnt...watch closely and adjust time if needed.  Set aside to cool.

After the cookies are cool, remove the filling from the plastic wrap. Using a sharp knife, slice filling 1/4 to a 1/2 inch thick.  Place a slice between 2 cookies and press gently together.  Any leftovers should not be stored in an air-tight container or they will get soft.  Still really yummy, but not crunchy like they are supposed to be. :)

I adapted the recipe originally found here.

♥