Homemade oreo cookies recipe

1. In a large bowl, sift together flour, cocoa powder, baking soda and salt.
Beat to combine and set aside.
In the bowl of a stand mixer equipped with the paddle, beat the butter at medium speed until smooth (about three to five minutes).

2. stand mixer oreo cookie dough
Scrape the edges of the bowl, add sugar and beat for about 2 minutes after that.
Add the flour / cocoa mixture in 2 steps, whole beating at low speed for about 30 seconds after each addition.
– then continue beating on low until the dough gathers on the sides of the bowl. (Note: my dough looked very dry so I added 1 egg yolk and continued mixing until the dough softened.)

3. Place the dough on a lightly floured surface-form a square block .

4. oreo cookies dough preparation

5. Cover tightly with a plastic wrap and refrigerate for at least an hour. (The dough can be refrigerated for up to 2 days.)

6. Place a grate in the middle of the oven.
Preheat the oven to 160°C.
Prepare two baking sheets of parchment paper.

7. Take out the chilled biscuit dough – if it is too hard, let it stand at room temperature until it softens.

8. knead oreo cookie dough

9. Flour a large working area. {You can spread the well-floured dough between two sheets of baking paper. }
With a rolling pin, press the top of the dough, from left to right, to start flattening, then put the dough 90 degrees and repeat (this helps prevent cracking).

10. Roll out the dough not too thick, and not too thin either, then roll it over with a roller a pattern.
Use a fluted piece cookie cutter and cut as much as possible-be sure you have an even number to make sandwiches.

11. Collect the dough drops and repeat the operation.
Bake for 15-17 minutes, turning the plates half-baked, until the cookies just begin to develop small cracks on the surface and emit a lovely “chocolate” smell.

12. Remove the molds from the oven and place on a grate. Let the cookies stand for 10 minutes – then transfer them to the grate until completely cooled.

13. While the cookies cool down, make the cream filling :

14. In the bowl of the blender, put the soft butter, beat at high speed until creamy consistency, about 1 minute.
Add icing sugar and vanilla. Beat at low speed for 1 minute, then pass at high speed and beat for 1 minute, until creamy consistency and everything is well amalgamated. The cream is thick.
Spread the vanilla cream, using a sleeve pocket, on a cooled chocolate cookie, then place another on top, and press to evenly distribute the cream, between the two cookies.
Repeat the operation with the rest.

15. To make a double oreo, do the same operation, fill cream with the sleeve pocket on top of an oreo, and place a chocolate cookie on it, squeeze a little, you get a double oreo.