Take your childhood favorite to the next level by making these homemade Oreo Cookies. Enjoy them with a glass of milk or in a delicious dessert!
Sift flour, cocoa powder, baking powder, and salt. Set aside.
Cream the butter at medium speed with an electric mixer for 2 minutes. Add the sugar and beat for 2 more minutes until fluffy and lightened in color.
Add the egg, milk and vanilla to the butter and sugar mixture. Beat for 30 seconds until incorporated.
Add the sifted flour mixture in and stir on low until just incorporated. If necessary finish mixing with a spatula so you don’t overmix the dough once the flour has been added.
You may need to knead the dough a few times to bring it together.
Once the dough is smooth and you don't see any streaks of flour or dry ingredients, form it into a disc and wrap it in plastic wrap. Refrigerate for 3 hours.
When ready to roll it out, cut dough in four parts to make it easier to work with. Keep the parts you’re not working with covered.
Sprinkle a bit of flour on top of the counter and roll out one piece of dough at a time until it's about 1/4” thick. Cut rounds in whatever shape you prefer. I used 2" cookie cutters.
Place the cut cookies in baking sheets, an inch apart from each other.
Pre-heat the oven to 350ºF and bake each tray for about 10 minutes.
Cream the shortening and butter together with an electric mixer, at medium speed for a couple minutes until fluffy.
Add the sugar and vanilla. Mix on low until incorporated. Raise the speed to medium and beat for a few seconds. If the cream is too thick, add a bit of water or milk to thin it out slightly.
Baking: You can place the cookies in the freezer or fridge before baking if you feel like they are too soft. This will help them retain a better shape as they bake.
Cream Filling: Feel free to use all butter, and skip the shortening if desired.
Cream Filling: If the cream is too thick, add a splash of water or milk to thin it out, but have in mind that if you add milk to the cream, you will have to store the cookies in the fridge instead of at room temperature.
Storage: The cookies can be stored at room temperature for up to 4 days, as long as you haven't added milk to the cream filling.
Freeze: Freeze the dough for up to 2 months in an air tight container or in a zip loc bag. I don't recommend freezing the baked cookies as they might become soggy.