Today the Oreo cookie is 100 years old, but as I joked earlier, I am sure the ones packaged at the store are fresher….(rim shot)…

I want to now thank you for continuing to read my blog after that attempt at humor… 🙂

I love Oreos.  I love the dark chocolate cookie.  And eating Oreos is almost the only time I ever drink milk!  But as much as I love them, I hate to pay the high price for a cookie I can make at home.  Granted, the homemade version isn’t EXACTLY like the store bought cookies, but I think they are close enough.  I actually prefer the homemade to heavily processed store bought cookies!

These were made as large cookies. This one is double stuffed, too!

I made these cookies big.  The dough can easily be rolled out, and circles can be cut out (or any shape really!).  I used a cookie scoop and then flatted the cookie with my fingers.  A cookie stamp could be used to smoosh them.  These will not fluff up.  The cookie will be thin and more dense.

This recipe made 15 large sandwich cookies (30 halves and filling)

Cookie

1 1/4 cups flour
1/2 cup dark chocolate powder (I use Hershey’s Special Dark)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup + 2 Tablespoons butter, at room temperature
1 large egg

Filling

1/4 cup butter, at room temperature
1/4 cup shortening
2 cups powdered sugar
2 teaspoons vanilla extract

1. Preheat oven to 375 degrees.
2. In a large mixing bowl, combine the dry ingredients for the cookies.  Cream in the egg and butter.  Mix until the dough forms a ball.  I usually use a hand mixer to mix the dough until it forms pea-sized balls, then gather the dough into a large ball with my hands.
3. At this point, the dough can be rolled out and cut into shapes, or just put onto the cookie sheets in balls that are flattened before baking.
4. Bake on the middle racks of the oven for 7-9 minutes.
5. Remove from oven allow to cool on racks.  I always line my cookie sheets with parchment paper and just slide the sheet of parchment with the cookies on it to the cooling rack.  Once the cookies are cooled they will slide right off the paper.
6. While the cookies are cooling, prepare the filling.  Cream together the butter and shortening in a medium sized mixing bowl using a hand or stand mixer.  Gradually add the 2 cups of powdered sugar.  If you would like your kitchen covered in a dusting of powdered sugar, throw all of it in as the mixer is going, but I wouldn’t recommend it! 🙂  Mix filling until fluffy (this should take about 2 minutes).
7. You can very easily pipe this filling onto the cookies, but I am more of a spread-with-a-knife kinda gal.  I usually put the filling on the bottom of the cookie, then put a top on.  Tonight, because I was asked nicely, I put filling on both halves and sandwiched together.