http://mycupcakeaddictionblog.com/2014/05/07/diy-home-baked-oreo-cookie-recipe/

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 recipe200g / 7oz caster or superfine sugar1 extra large egg (room temp is best)1 teaspoon good quality vanilla extract / essence340g / 12oz plain or all purpose flour60g / 2oz unsweetened cocoa1.5 tsp baking powderFilling:150g / 5.5oz butter *I used salted but you can use unsalted and add a pinch of salt to this recipe2 tbsp milk / half and half1 teaspoon good quality vanilla extract / essence350g / 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.DIY Home Baked OREO Cookie Recipe!MAY 7, 2014 21 COMMENTSIm 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.oreo blog 1This 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 theyre 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 recipe200g / 7oz caster or superfine sugar1 extra large egg (room temp is best)1 teaspoon good quality vanilla extract / essence340g / 12oz plain or all purpose flour60g / 2oz unsweetened cocoa1.5 tsp baking powderFilling:150g / 5.5oz butter *I used salted but you can use unsalted and add a pinch of salt to this recipe2 tbsp milk / half and half1 teaspoon good quality vanilla extract / essence350g / 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:Cream butter and sugar together until light and fluffy (approx 3 minutes on high)Add egg and vanilla and beat quickly to combineSift together your dry ingredients and stir to combineAdd to your mixing bowl and mix on low speed until ingredients are incorporated (they wont be completely mixed at this stage)Tip your mix out onto the bench and knead by hand until you have a nice dark brown cookie dough (approx 2-3 minutes)Divide dough into 3 portions and wrap each one seperatelyChill in the fridge for 30mins 1 hour prior to cookingOnce dough is chilled, preheat oven to 350 degrees faranheit / 175 degrees celsiusApply a liberal amount of plain flour to your bench and roll your dough out using a rolling pin approx 2-3mm thickness is goodCut circles using a circle cookie cutter (or go crazy and cut shapes!) and place onto a baking tray lined with wax / baking paperBake approx 8-10 minutes until they are just starting to firm in the centre. Dont wait for them to get completely hard in the oven as they will firm up more upon standing.Allow to stand 5 minutes on the cookie sheet before transferring to a cooling wireFilling:Combine butter and vanilla in your mixing bowl and beat on high speed approx 3-5 minutes until the butter is light and fluffyAdd approx 1/3 of your confectioners sugar and beat on high for a further 2 minutes, until light and fluffyRepeat with the second third of your sugar, and beat a further 2 minutesAdd 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 productNote: 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 cookiesoreo blog 2These 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!