Homemade Oreos

I have an awesome rolley chair in my office at work.

It is cushioned and has one of those nice levers that can make me look really tall behind my computer. Sometimes I push the lever just for the thrill of sinking. My life is pretty exciting.

The best part of the chair might be the wheels though. I can roll from my computer to my coworker's computer in 2 seconds and zip back in no time at all. I roll from the cabinets to the phone to the candy jar all day.

Yesterday I was in a normal chair and forgot that it didn't have wheels. Turns out you can't roll on 4 legs. You might fall.

Anyways.... I don't really love oreos. I know, I'm crazy. I like them in milkshakes and once in a while I snack on them, but they just aren't my favorites. But when a friend scores really well on the DAT, you make them whatever their little heart desires- in this case, homemade oreos.

Continue for recipe

Homemade Oreos
Adapted from Smitten Kitchen who adapted from Retro Desserts, Wayne Brachman

Makes lots of cookies, depending on how big you want them.

For the chocolate wafers:
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 ¼ cups sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter

½ tablespoon of milk (if needed)
1 large egg

For the filling:
1/4 cup room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

1. Set two racks in the middle of the oven. Preheat to 375°F.
2. In the 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. The mixture will seem pretty dry. If the dough does not stick together when balled up add a tiny bit of milk. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter roll into balls, place on a tinfoil lined baking sheet approximately two inches apart. Flatten slightly with 2 fingers. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening 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.
5. To assemble the cookies, scoop teaspoon or tablespoon-size blobs of cream into the center of one cookie (depending on size of cookie and if you like double stuff). 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. Must eat with milk.