DIY Home Baked OREO Cookie Recipe!


I’m a sucker for an OREO Cookie, but I also love home-baked, fresh, preservative free sweets and treats.

I mean, the convenience of opening a packet of store-bought Oreos, dunking them in ice cold milk and allowing them to melt in your mouth will always be a go-to for those moments of weak willpower and afternoon sugar hits but how great is it to have an alternative to the pre-made stuff laden with numbers and preservatives.

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This simple recipe hack produces a super tasty OREO Cookie alternative, using nothing but natures finest ingredients – butter, sugar, eggs etc- you can eat these all day long knowing they’re practically a health food (disclaimer – they are NOT a health food – lol)

These cookies are also perfect for decorated and iced cookies as there is no rise and spread during the baking process -a nice change from the traditional vanilla sugar cookie.

The recipe for these delicious sweet treats is as follows:

Cookies:

  • 185g / 6.5 oz butter *I used salted but you can use unsalted and add a pinch of salt to this recipe
  • 200g / 7oz caster or superfine sugar
  • 1 extra large egg (room temp is best)
  • 1 teaspoon good quality vanilla extract / essence
  • 340g / 12oz plain or all purpose flour
  • 60g / 2oz unsweetened cocoa
  • 1.5 tsp baking powder

Filling:

  • 150g / 5.5oz butter *I used salted but you can use unsalted and add a pinch of salt to this recipe
  • 2 tbsp milk / half and half
  • 1 teaspoon good quality vanilla extract / essence
  • 350g / 12oz powdered sugar, sifted (a.k.a confectioners / icing sugar)

If you want to see this recipe being made in video form, click below for the YouTube tutorial, otherwise read on to see how its done.

Method:

Cookies:

  1. Cream butter and sugar together until light and fluffy (approx 3 minutes on high)
  2. Add egg and vanilla and beat quickly to combine
  3. Sift together your dry ingredients and stir to combine
  4. Add to your mixing bowl and mix on low speed until ingredients are incorporated (they won’t be completely mixed at this stage)
  5. Tip your mix out onto the bench and knead by hand until you have a nice dark brown cookie dough (approx 2-3 minutes)
  6. Divide dough into 3 portions and wrap each one seperately
  7. Chill in the fridge for 30mins – 1 hour prior to cooking
  8. Once dough is chilled, preheat oven to 350 degrees faranheit / 175 degrees celsius
  9. Apply a liberal amount of plain flour to your bench and roll your dough out using a rolling pin – approx 2-3mm thickness is good
  10. Cut circles using a circle cookie cutter (or go crazy and cut shapes!) and place onto a baking tray lined with wax / baking paper
  11. Bake approx 8-10 minutes until they are just starting to firm in the centre. Don’t wait for them to get completely hard in the oven as they will firm up more upon standing.
  12. Allow to stand 5 minutes on the cookie sheet before transferring to a cooling wire

Filling:

  1. Combine butter and vanilla in your mixing bowl and beat on high speed approx 3-5 minutes until the butter is light and fluffy
  2. Add approx 1/3 of your confectioners sugar and beat on high for a further 2 minutes, until light and fluffy
  3. Repeat with the second third of your sugar, and beat a further 2 minutes
  4. Add final amount of sugar and beat for a final 2 minutes – if your mixture is too firm, add milk a little at a time. If you are happy with the consistency, there is no need to add the milk – it is merely there for adjusting the texture and consistency of your finished product

Note: A slightly firmer frosting is better for these cookies, as a softer frosting will cause your cookies to go soft quicker and will spill out the sides when the cookies are eaten.

Makes approximately 24 completed, filled cookies

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These cookies are to die for delicious, however I would recommend adding the filling the same day you wish to serve. I found them still crispy for about 6-8 hours after adding the filling, but they started to soften after about 12 hours.

Store completed filling in the fridge for up to a week and bring to room temperature before trying to pipe into your cookies. Store made cookies for up to a week in an airtight container at room temperature.

You can keep the uncooked cookie dough in the fridge for up to 3 days, however you will need to rest it on the bench for an hour or so prior to trying to roll it out otherwise it will be too hard and crumbly to work with.

I hope you enjoy my new favourite cookie recipe!

xx Elise

Elise Strachan - My Cupcake Addiction

 

 

21 thoughts on “DIY Home Baked OREO Cookie Recipe!”

  1. Elise I love your videos I’m always on your channel I love u keep up the good work congrats on you baby

  2. You are amazing!
    I live watching my cupcake addiction! Never stop! Please make a shoutout to your next video to a girl named Ariana that loves pugs (type of dog) it’s her birthday, and she’s my sister. I want to surprise her because she loves your channel and wants to be a baker when she grows up. Thank you, bunny girl 🐰

  6. Can you give the recipe in Canadian cups please I would love to try this recipe and the cookie cup one

    1. Rachel, 200g of sugar =1 cup.
      You can usually find results if type the measurements into your search engine browser space (such as google.com). For example, to get the answer I just gave you above, type in “200g of sugar = cups”.

  7. I love you you make the best things that are so easy and you have inspired me.i am only 9

    1. One day,i felt bored so i went on my iPad and watched some cooking videos of yours and now i can’t stop watching your videos

  10. Hi Elise
    I was given your e-book for mothers day. Recipes are great. However I’m having a problem
    with patty pans coming away. I follow the recipes, take cupcake off tray straight away, fill them up like specified and usually have them in the oven maximum time given. Professional advise needed.

  11. Dear Elise,

    I just found your channel because it popped up under Rosanna Pansino’s Draw My Life (she has not done one yet). So I came across your Draw My Life with cupcakes, which I thought was the greatest thing, and at the end of the video you said your name! Well funny story, on April 30th 1999 I was named Elise (short for Elizabeth). I kinda thought this was a sign because I LOVE baking and sweets. I dont have many tools for baking but I decorate with zip locks filled with icing and the occasional “doodahs” to make final touches. I dont think I could say I specialize in one type of dessert but I love decorating cakes. We have to remember here though… I am only 15. Basically the outcome I want from this message would be if maybe you could respond or email me at elisemutter430@gmail.com beacuse I would love to send you pictures of things I decorate. I took your name being Elise as a sign that I need to keep going with my baking fetish. I would love to maybe meet you someday and along with many more amazing youtubers!! I hope you open this and read it. Thanks for your time!!
    -Elise (sorry I stole your name)

  12. Hi I have a request for a lord of the rings cake please could you make it because I don’t have YouTube acconts so I’ve posted the same request on a few blogs like yours and I watch all your vids I’m a big fan of your channel hope you can make it have a nice day

  13. I really love this recipe. I just finished making a batch and it was delicious. Hope u can make a “Winx club” cake / cake pop. Please….
    (Singapore)

  14. I use a thermomix to do this And it is so easy! Creaming butter and sugar takes 30 seconds awesome! It makes life so much easier and quicker 🙂

  16. Hello Elise,

    You are so talented! I love your cake pop tutorial for Disney’s Frozen. Sorry I didn’t know how else to connect with you so I’m posting a comment here and hope you respond!
    I was just wondering for the cake pops, can you make them ahead and freeze them until needed? I want to make your Disney Frozen cake pops for my daughters 4th birthday but I want to get a head start because I’ve never made them before and I’ll have a lot to make and don’t want to be up all night before the birthday making them! Please let me know asap if it’s ok to freeze them. Will they keep their shape and not crack?
    Thanks! 😉

  18. It would be cool if you could put the recipes in U.S. conversions as well, because I love your videos and the grams and oz are confusing me, I’ve tried looking it up online and I keep getting different measurements. 🙁

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