How to Make Homemade Oreos
Homemade Oreos start with a boxed cake mix! I always use Duncan Hines brand Devil’s Food. This recipe can certainly be made with any brand but just realize all cake mixes are starting to be a little different these days so results may vary a bit.
You only need 3 ingredients for the cookies: Cake mix, eggs, and shortening. This recipe is also commonly made with oil in place of the shortening, but I’ve found for me, I get the best results with shortening. See my “notes” section of the printable recipe for details. Form your dough into small balls. A cookie scoop is very helpful for sandwich cookies because it ensures they will all be the same size. I’m using my smallest scoop, which is 1 1/2 tablespoons, and this produces a cookie that is on the larger side. If you’d like a higher yield, or smaller cookies (more like the the size of actual oreos) you’ll want to use a tablespoon or less of dough.
Bake your Homemade Oreos
Do not flatten your dough balls before cooking. They will flatten on their own and should cool with nice craggly tops. Let them cool completely before filling.
Fill your Homemade Oreo Cookies
While they’re cooling, you can whip up your frosting. I like to use my Perfect Buttercream Frosting (a half batch of that frosting is the perfect amount for one batch of these cookies) but they are also great with cream cheese frosting if that’s your jam.
Sandwich your little cuties together gently. These will make about a dozen (I think I got 11) of these cookies on the larger side. You can see the size here in comparison to my hand.
Unlike crunchy Oreos, these cookies are sooooo soft. More like the texture of a brownie in the middle, which makes them way better than actual oreos.
Whip up a batch and see how fast they disappear!
