I think I’d be hard pressed to find someone who doesn’t like these cookies. Everyone likes oreos and these cookies are even better than the original (imho)!  The soft chewy texture of the cookies combined with the chocolate biscuit and cream cheese icing is a combination that’s hard to beat.  Best of all, these cookies are ridiculously easy to make – no electric mixer or fancy pants equipment required.

Dunking cookies in milk... a delicious classic.

I first had these cookies many years ago. A local summer camp used to serve them and we somehow managed to procure the recipe.  I googled “homemade oreos” and found that I wasn’t the only one who cherished this recipe.  As the original recipe that my mum has is back home in Canada, I used a recipe that I found onilne (but is actually the same as the one we make at home).  In essence, these cookies are cake batter with less liquid.  The ingredients are simply a cake mix, two eggs, and some vegetable oil.  Usually I am a firm advocate for “homemade”, but in this case I think it’s entirely okay to “cheat” a little bit with a store bought cake mix.  I’m not sure how this cake turns out with other brands, but I’ve always used Betty Crocker Devil’s Food Cake mix. It might be fun to  try different types of cake mixes… o well. That’s an experiment for another day.

A cookie to be reckoned with.

Homemade Oreos

Makes ~20 sandwiches (40 cookies)

Ingredients:

• 1 box Betty Crocker Devil’s Food Cake mix
• 2 large eggs
• 1/2 cup (125ml) vegetable oil

Instructions:

1. Preheat oven to 175C/350F.
2. Combine cake mix, eggs, and oil in a large mixing bowl and stir with a wooden spoon until well mixed.  The mixture should start to come away from the sides of the bowl as you stir it and there shouldn’t be any “dry” bits, but it will have a few lumps.
3. Form rounded teaspoons of dough into balls and chill for 30 minutes.
4. Place the balls onto a cookie tray lined with baking parchment and press down slightly with the palm of your hand. The cookies will spread out as they bake.
5. Bake for 6-7 minutes. The cookies will look puffy and cakey when they’re first out of the oven. Let cool for a few minutes on the tray before transferring to a wire rack completely.
6. Once cool, pair similar sized cookies and fill with cream cheese icing (see recipe below). You can use a piping bag to do this, or just spread on the icing using a spoon or knife.  Enjoy!

Cream Cheese Icing

I used leftover icing from my Neopolitan cake, but here is the recipe that I found online

Ingredients:

• 1/4 cup (65g) unsalted butter, softened
• 4oz/115g cream cheese
• 1 tsp vanilla extract
• 2 cups (250g) icing sugar
• 1-2 tbsp milk (optional)

Instructions:

1. Beat together the cream cheese, butter, and vanilla until fluffy and smooth.
2. Gradually beat in the icing sugar, adding milk if necessary.
3. Use to ice the oreo cookies!

Happy Baking!