Wednesday, December 16, 2015

Homemade Oreo Recipe

Homemade Oreos with Cream Cheese Frosting rolled in Holiday M&Ms for an extra seasonal flare
Over the years, I've been asked for my Homemade Oreo Recipe more times than I can count.  So much so, in fact, that I have an email draft all saved and ready to go anytime someone asks.  Why not share this secret with the world?

I had my first go at these with my friend, Jon Scott, in 2008 and have been tweaking it ever since.  At my highest, I was making three batches per week for about two years. Enjoy!

For those of you who need EXACT, overly ridiculously precise instructions, this recipe provides.

Cookies:
1 box Betty Crocker Devil's food cake mix (has to be Betty Crocker, has to be Devil's Food)
2 eggs
Whatever amount of oil the cake mix box says
Roll into quarter-sized balls and bake at 350 for 8-9 minutes
You will be able to tell if the cookies are cooked enough because they will have cracks in the top of them and when you lift the pan up and let it drop down, the cookies will sink a little.

Cream Cheese Frosting (enough for two batches):

1 stick real salted butter
1 8 oz. block cream cheese
blend until smooth
1 TBSP vanilla extract
1/2 tsp almond extract
blend until smooth
1.5 cups - 3 cups powdered sugar - this is the one where you have to trust your taste buds.  Some people like really cream-cheesey frosting, others like it very sweet.  I typically put in 2-2.5 cups.  It's up to you.  

Blend until smooth and refrigerate.
This keeps in the fridge in a sealed container until the expiration date of the cream cheese.  I usually have a tub of frosting in my fridge ready to go, that way I only have to worry about making the cookies and I can do that super fast.  

Let the cookies cool completely before you frost them.
Put however much or little frosting in the middle that you want.  I find that most people like more frosting.
Once I have them all frosted, I typically keep them refrigerated until ready to serve.  I also find that most people prefer these chilled.  

Each box of cake mix makes about 20 oreos.  That's why my frosting recipe is for a double batch - I almost always double up on the cookie recipe when I'm taking them somewhere.
If you roll the Oreos in M&Ms or other candies, simply dip the top half of one ball of dough in the topping, then bake.  Only the top half of each completed cookie needs dipped, which will help your garnish last longer.  
You can use any kind of cake mix and duplicate this recipe for a variety of flavors.





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