Last night I made Homemade Oreos. Maybe a smidge ridiculous? I mean, I could have saved myself a trip to the grocery store to buy baking supplies and one hour of messing around in the kitchen with, well, a trip to the grocery store.

But that’s no fun.

Kirk loves Oreos. I like them too. Dunking those little guys in milk, oh man. But, I hesitate buying them because they’re really not good for you. Actually, they’re probably pretty awful for you. And I’m not talking about the quantity of fat or sugar in them. I say, bring on the real fat (butter) and real sugar (cane sugar). But that real stuff is nearly impossible to find in the ingredient lists of packaged foods. Everything is made with partially hydrogenated this and high fructose corn that.

I’m becoming more and more worried about our consumption of processed foods. Nearly everything that can be bought in a package is made from some chemical concoction that give the “food” its prolonged package life. Real food is alive. It should die if you don’t eat it soon enough. A five month old package of Combos found in the back of the cupboard shouldn’t elicit a “Wow, these are still good!” reaction. On the contrary, we should be suspicious. What’s the matter with this ‘food product’ and why does it seem to have the shelf life of Tupperware? What is it hiding from us? Whatever it is, our digestive systems shouldn’t be forced to process it.

If I’m going to indulge in treats, they might as well be made with real fat, real sugar and no preservatives. To make my Homemade Oreos, I used a slightly modified version of this recipe from smittenkitchen. (See my recipe below). I removed the shortening, despite claims that it’s the only thing that will keep the creme solid at room temperature. Psh. Maybe in 90 degree heat. But its 60 degrees out, and I used butter. Worked perfectly! ☼

Homemade Oreos
Adapted from Retro Desserts, Wayne Brachman

Makes 25 to 30 sandwich cookies

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 cup sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
6 tablespoons (3/4 stick) 1/4 cup (1/2 stick) 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 a food processor, or 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. Continue processing or mixing until dough comes together in a mass.
  3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. 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, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. 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. Dunk generously in a large glass of milk.