i'd rather be baking

As discussed last week, we had ourselves a little bake sale here in the SLC. Which was actually part of a big bake sale for a great cause. I knew I wanted to make cookies for the sale, and that these crowd-pleasers were a must.

Since reading this recipe via Smitten Kitchen a few years ago, I’m proud to say that these cookies have been embraced, drooled over, and baked many times by both sides of our sweet family. Now, how often does one find a recipe like that?

If you answered, “pretty much never,” you’d be correct. These cookies have been baked for two of my previous employers as well as countless friends, and they’re always a hit. After all, who doesn’t like an Oreo? And this homemade version is so much better. I’m told they’re excellent when dunked in milk, as well.

Homemade Oreos

Makes about 48 unfrosted cookies, or 24 frosted ones

A few notes: As Smitten Kitchen herself warns, do not make these unless you’re prepared to do so again, and again, and again. Your friends, coworkers, and crazy aunt will all want the recipe, and will definitely want you to bring them to the next bunco night. This isn’t exactly a tragedy, but consider yourself warned. Also, for the love of all that is holy, use a food processor (if you have one) when making the dough. A stand (or even hand) mixer is perfectly fine, but you may end up with a face full of cocoa powder. If so, don’t come crying to me!

Adapted from Retro Desserts and Smitten Kitchen

For the cookies:

1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter or margarine
1 large egg

For the filling:

1/2 cup (1 stick) room-temperature, unsalted butter or margarine
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

Set two racks in the middle of the oven. Preheat to 375°F.

In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.

Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.

To make the cream, place butter in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.

To assemble the cookies, spoon about a tablespoon of filling into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.

High Altitude Notes: Reduce baking soda to 3/4 teaspoon and reduce baking powder slightly (I used about a scant 1/4 teaspoon). Bake at 400°F and feel free to skip the flattening step. And rejoice! An intentionally flat cookie!