Comments on: Homemade Oreo Cookies

By: Kristi

Kristi — Mon, 01 Jul 2024 17:35:24 +0000

I followed the recipe exactly and the cookies turned out like crunchy brownie brittle. I think this recipe uses way too much butter (standard 1x recipe)? The dough spread flat and bubbled, and hardened when cooled to create essentially brownie bark or brittle. They tasted fine, and my family ate them without knowing they were supposed to be oreos, but it wasn’t the type of cookie I was going for when I tried out the recipe.

By: Alexis

Alexis — Thu, 06 Jul 2023 12:49:08 +0000

In reply to Genevieve.

Genevieve- I froze my cookies after cutting them, before baking. I bake them right from the freezer and they turn out just as perfect!
You could also freeze the filling separately and freeze the baked cookies, then bring the cookies to room temp about 2 hours and assemble. I personally like to work with the filling still very cold and let it come to room temp after assembly.
I am a professional baker and I love this recipe – so hope my tips help!

By: Alexis

Alexis — Thu, 06 Jul 2023 12:42:11 +0000

I am an Oreo addict and these are amazing. I was very skeptical that but dare I say these are better than their mass-produced rival.
I changed the recipe a bit to use half black cocoa and half dark Dutch processed – I do believe the black cocoa is essential for true Oreo flavor. I also rolled mine out quite thin. I can’t wait to make more!

By: Michaela

Michaela — Thu, 15 Sep 2022 18:05:15 +0000

My friend made your recipe and they were phenomenal! The flavor was even better than store bought Oreos. I can’t wait to make some for myself!

By: Genevieve

Genevieve — Mon, 13 Jun 2022 17:51:41 +0000

Haven’t tried these yet but am so excited to since the store bought makes them with so much junky oils etc. i want to make a lot at one time. Are these good for freezing and then I wonder how to de thaw. Thanks so much.

By: Abigail

Abigail — Sat, 02 May 2020 20:04:09 +0000

These did work for me, and they are very Oreo-like once cooled. However, the use of powdered sugar (in particular, I used the kind with cornstarch in it) makes the taste and texture just slightly off. Not a perfect store-bought Oreo, but a quick and effective fix at home.

By: Melissa

Melissa — Wed, 18 Dec 2019 20:28:26 +0000

#10 step in the instructions: While the dough is chilling, mix up the cream filling. Using a stand mixer with a cookie paddle attachment, mix the powdered sugar, melted butter, and vanilla extract together. Add 1 teaspoon of water at a time, if needed, until the mixture resembles a thick dough that is about the consistency of play dough.

It’s going to be different for everyone depending on climate, your powdered sugar… it’s just water so it’s not like you have to go to the store to pick it up if you run out… And if you could fix the one star rating that would be appreciated, that really does effect my site~

By: Melissa

Melissa — Fri, 13 Dec 2019 02:52:12 +0000

In reply to Bama. Yep! And then just use your fingers or the edge of a spatula to kind of round them back out on the baking sheet if they get a little flat on one side, should work just great!

By: Bama

Bama — Thu, 12 Dec 2019 20:27:21 +0000

In reply to Melissa. Could you roll the dough into a log and cut the cookies 1/8” think and then bake?

By: Melissa

Melissa — Sat, 23 Nov 2019 19:59:31 +0000

In reply to Annabelle. Ohhh those sounds good. These are a traditional crunchy oreo texture BUT I have a cake mix oreo cookie with a cream filling on the site that are really soft and fluffy, you might want to try that recipe if you are in the mood for cakesters!