One night I was reading this new cookbook called Flour by Joanne Chang, and I was drooling over her Homemade Oreo Cookies that I have decided to follow the recipe the next morning. Something about the word “homemade” reminds me of being “homesick.”Jump to Recipe
If you are like me who moved oceans away from your home country where you grew up, then you know that there are going to be moments when even little things will remind you about what your life was like growing up in a familiar land with all those familiar faces. Take these homemade Oreo cookies for example. The though of even making my own oreo cookies never crossed my mind. I always thought that these things are completely complicated to make and that there are some sorts of secret ingredients you won’t be able to find, but little did I know that these ingredients are reachable by us mere human beings.
I remember having a pack of Oreo cookies in my school bag in case I get hungry from our night-long hospital duty. My fellow nursing students and I would pass around cookies bought from a store and just tell stories about what happened with our patients, and with only 20 minutes for a break, all you could eat was a cookie and run back to report to your terrifying nursing instructor.
If you go to the Philippines right now I bet you would see a lot of students wearing all-white nurse’s clothes, with white shoes and stockings under the scorching heat of the sun. For me, that is so far away from where I am now, but I won’t have second thoughts about coming back to visit. My husband and I have been planning this trip for years now, and we finally booked a flight for us to go! We are really excited, especially myself, whose homesickness level is almost at breaking point. If I was at my parents’ house, I won’t even bother making these homemade Oreos since I would rather enjoy my time with them. But in the meantime, I am making these Homemade Oreo Cookies to wash away homesickness even for a few hours.
Homemade Oreo Cookies Recipe
Homemade Oreo Cookies [And A Planned Trip!]Course: Cookies
1 cup (2 sticks) unsalted butter, melted and cooled
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips, melted and cooled
1 egg, beaten
1 1/2 cups all-purpose flour
3/4 cup Dutch-processed cocoa powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
- For the Vanilla Cream Filling
1/2 cup (1 stick) unsalted butter, softened
1 2/3 cups confectioner’s sugar
1 teaspoon vanilla extract
1 tablespoon milk
Pinch of salt
- In a medium bowl, whisk melted butter and sugar until well combined. Whisk in the vanilla extract and chocolate. Add the egg and whisk until well incorporated.
- In a separate bowl, combine flour, cocoa powder, salt and baking soda. Then stir the flour mixture into the chocolate mixture. Mix with a wooden spoon until it has the consistency of Play-Doh. Let sit at room temperature for about an hour to firm up.
- After the dough has firmed up, transfer to a square sheet of parchment paper. Using your hands, shape the dough into a log (about 10 inches long and 2 1/2 inches diameter) Place the log at the edge of the parchment paper and roll the parchment around the log, making sure the log is fully encased. Place in the refrigerator for 2 hours, or until firm. Re-roll every 15 minutes or so to maintain a nice round log.
- Preheat oven to 325 degrees F. Line a baking sheet with parchment paper. Slice the dough log into 1/4 inches-thick slices. Place on the prepared baking sheet about an inch apart.
- Bake for 15-20 minutes, or until cookies are firm when touched in the middle. Remove from the oven and let cool slightly, then transfer to a cooling rack to completely cool for filling.
- To make the Vanilla filling: beat the butter on low speed for about 30 seconds or until completely smooth and soft. Add the confectioner’s sugar and vanilla, and beat until the mixture is perfectly smooth. Add the milk and salt and beat again until smooth. This will yield about a cup.
- Scoop or pipe about 1 tablespoon of the filling onto the bottom of one cookie. Top with a second cookie, bottom side down, then press the cooking together to spread the filling toward the edges. Repeat this process until you fill all the cookies.
- The filling can be stored in the refrigerator for up to 2 weeks. The dough log can be stored in the refrigerator for up to 1 week, or in the freezer for up to 1 month.
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