Source: “Homemade Oreo Cookies” from the BraveTart: Iconic American Desserts

Ingredients:

Wafers:

  1. Combine butter, sugar, syrup, baking soda, and salt in the bowl of a stand mixer fitted with paddle attachment. Mix on low speed to moisten, then increase to medium and beat until fluffy and light, pausing to scrape the bowl and beater as needed.
  2. Sift flour and cocoa together and slowly add your dry ingredients to your butter mixture
  3. Knead the dough against the sides of the bowl to form a smooth ball, then divide in half and flatten into discs. At this point, you can either use immediately or refrigerate for up to 1 week (be sure to let dough soften at room temperature before using)

Make the wafers:

  1. Preheat oven to 350 degrees Fahrenheit
  2. On a cocoa-dusted service with a cocoa-dusted rolling pin, roll a portion of the dough into a square until it is 1/8″ thick. Feel free to use cocoa liberally in order to prevent sticking (but make sure to remove any excess)
  3. Using a stamp-style cookie cutter, cut your wafers and arrange on a parchment-paper lined cookie sheet.
  4. Gather, knead, and reroll until you have as many cookies as possible. Any scraps that you have deemed unworthy can be baked as is and either snacked on in secret or crushed to make Oreo crumbs.
  5. Bake wafers until firm and dry, approximately 12-15 minutes. Cool completely on the baking sheets

Assemble the cookies:

This is where BraveTart and I differ. She recommends melting your butter. I find that working with room-temperate fat helps give it the stiff cream that Oreo is known for. Cream the butter with the powdered sugar and vanilla. You will slowly add powdered sugar until it reaches your desired consistency and sweetness.

Spoon cream onto the center of one wafer and then make a sandwich using another wafer. I found it best to spread it evenly so that every bite has the perfect ratio of creme to cookie.

Eat immediately and without judgment or store in an airtight container for up to one week.

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