Let’s pretend it’s Thursday, otherwise this #tbt oreos post doesn’t make much sense. Thanks for playing along.
Oreos are one of the few tried and true American snacks I can count on finding in China (I haven’t been as lucky with Flamin’ Hot Cheetos, Jolly Ranchers or string cheese), so I thought I’d share an old* recipe for the homemade variety.
They’re a lot of work, but well worth the effort if you’re like me and into hunting and gathering your own food. Enjoy!
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened Hershey’s Special Dark Dutch process cocoa
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup sugar
- 1/2 cup plus 2 Tbsp (1 1/4 sticks) room-temperature, unsalted butter
- 1 large egg
- 1/4 cup (1/2 stick) room-temperature, unsalted butter
- 1/4 cup vegetable shortening
- 2 cups sifted confectioners’ sugar
- 2 tsps vanilla extract
- Set two racks in the middle of the oven. Preheat to 375°F.
- Mix the flour, cocoa, baking soda and powder, salt, and sugar. Add the butter, then the egg and mix or beat with electric mixer until dough comes together in a mass.
- Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. Slightly flatten the dough with your fingers. Bake for 9 minutes, then set on a rack to cool.
- 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.
- You’ve had oreos before, so what you do with the cream and cookies should be pretty self-explanatory. Place cream in center of one cookie, put the other on top and enjoy with a glass of milk.