A quick and easy Oreo recipe. How to make your own Oreo cookies

The world famous Oreo cookies, which consist of chocolate halves and delicate cream, can not only be bought in the store, but also prepared at home. The crispy base soaked in sweet cream will not leave you and your family indifferent. To make a delicious treat, you will need the simplest ingredients and a little time. Enjoy homemade Oreos with cold milk in the summer and hot coffee or tea in the winter.

What is Oreo

For more than 100 years, Nabisco has produced Oreo brand cookies that are popular around the world. The product consists of two chocolate round cookies, between which there is a delicate filling. Factories producing such a famous treat are located in many countries, including Russia. Baking is very popular and is loved by both adults and children.

Shapes and flavors of Oreo chocolate chip cookies

Among the range of products produced by the Nabisco company, there are many options for filling and types of cookies. The manufacturer offers crispy, melt-in-your-mouth sandwich cookies for every taste:

• Double Stuf – there is 50% more filler here than in the classic product;
• Mini Oreo - small cookies in a plastic cup;
• Limeade Oreo – vanilla base and lime filling;
• Reduced Fat Oreo is a low calorie product;
• Strawberry Milkshake Oreo – chocolate discs and vanilla filling with strawberry shake flavor;
• Green Tea Oreo – chocolate pastry with Green Tea filling;
• Oreo Peanut Butter - peanut butter between chocolate chip cookies.

How to make Oreos at home

The composition of such a popular cookie leaves much to be desired, so caring housewives rush to prepare Oreos for themselves and their families at home. Using natural ingredients, you can make baked goods no worse than the confectioners of a famous brand, and it will not contain preservatives, stabilizers or flavor enhancers. To make Oreo cookies at home, bake round disks, make cream and combine all the ingredients into a sandwich.

Oreo Cookie Recipe

The original recipe for Oreo brand products is kept in the strictest confidence. Culinary experts have long unraveled the secret of the global company and offer you to prepare a delicious dessert that is as close as possible to the original product. An important difference: there will be no harmful additives or preservatives in home-baked goods. Follow the proportions so that the treat turns out great.

Classic recipe

• Time: 2 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 442 kcal/100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: easy.

Delicious, fragile cookies with a delicate filling are ideal for a morning cup of tea or coffee. It is better to store this delicious delicacy in a closed container on the refrigerator shelf. Homemade Oreo contains only natural ingredients, unlike its industrial “relative,” so its shelf life is short. For those with a sweet tooth, the precautions will be unnecessary; the baked goods are so delicious that they will instantly disappear from the table.

Ingredients:

For the test:

• flour – 250 g;
• butter – 110 g;
• powdered sugar – 110 g;
• egg – 1 pc.;
• cocoa powder – 2 tbsp. l.;
• baking powder – 1 tsp.

For filling:

• butter – 90 g;
• powdered sugar – 120 g.

Cooking method:

1. Mix 110 g of softened butter and powdered sugar into a homogeneous mass.
2. Beat the egg separately, then add to the oil mixture and continue beating.
3. Sift the flour, combine it with baking powder and cocoa.
4. Combine all ingredients, knead the dough, roll it into a ball.
5. Wrap the dough in cling film and refrigerate.
6. After an hour, roll out the mixture into sheets about 3 mm thick.
7. Press out circles with a diameter of about 7 cm.
8. Line a baking sheet with parchment paper and place the mugs.
9. Bake in a preheated oven at 200 degrees for about 10-15 minutes.
10. Cookies should cool on a wooden surface.
11. To prepare the cream filling, you need to beat the powdered sugar and butter with a mixer.
12. Using a pastry syringe, spread the cream onto one cookie and cover with the second.

Oreo cookies with vanilla cream

• Time: 1 hour.
• Calorie content of the dish: 420 kcal/100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: medium.

For supporters of the exquisite combination of chocolate taste and delicate aroma of sweet vanilla, the following recipe for Oreo cookies was developed. It's easy to prepare - you only need the simplest ingredients. This delicacy can be served not only with tea or coffee. This dessert goes well with milk. After cooking, do not rush to treat your loved ones; let the halves be well sealed with a creamy layer.

Ingredients:

For the test:

• flour – 300 g;
• cocoa powder – 50 g;
• butter – 180 g;
• granulated sugar – 180 g;
• egg – 2 pcs.;
• baking powder – 10 g;
• vanilla sugar – 8 g.

For cream:

• butter – 50 g;
• powdered sugar – 150 g;
• milk – 15 ml;
• vanilla sugar – 8 g.

Cooking method:

1. Sift flour, cocoa and baking powder into a deep bowl.
2. In another bowl, beat the butter with vanilla and regular sugar.
3. Add eggs to the butter mixture and continue beating.
4. Add dry ingredients, stir thoroughly.
5. Knead the dough, wrap it in cling film and put it in the refrigerator.
6. To prepare the filling, use a mixer to beat softened butter with powdered sugar.
7. Add vanilla sugar to the milk, stir, combine with the butter mixture.
8. Transfer the cream into a pastry bag and refrigerate.
9. Roll out the dough thinly and cut out round cookies.
10. Bake Oreo at 180 degrees for 10 minutes.
11. Squeeze the cream onto the cooled circle and cover with the other half.

White Oreo cookies

• Time: 1 hour.
• Calorie content of the dish: 449 kcal/100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: easy.

If the traditional Oreo cookie is black, you can make it white. For such a special bake, in addition to the main ingredients for the dough and cream, you will need a white chocolate bar. It will become a white shell covering the dark cookies. If you want a modern design, decorate with pink chocolate over white. This dessert will resemble a lollipop if you insert a stick into the cookie before dipping it into the chocolate mixture.

Ingredients:

• flour – 180 g;
• sugar – 200 g;
• egg – 1 pc.;
• cocoa – 50 g;
• butter – 220 g;
• baking powder – ½ tsp;
• cream – 100 ml;
• powdered sugar – 150 g;
• vanillin – 1 p.;
• white chocolate bar – 1 pc.

Cooking method:

1. Beat 140 g of butter until light in color, then add the egg and sugar.
2. Add flour, baking powder, cocoa into the mixture.
3. Knead the dough, put it in the refrigerator for half an hour.
4. Roll out the dough into a sheet 5 mm thick, cut out circles with a glass.
5. Bake cookies at 180 degrees for 10 minutes.
6. Beat the remaining butter, powdered sugar and vanilla. Then pour in the heavy cream and continue beating for 6-8 minutes.
7. Spread half of the cold cookies with cream and top with the remaining circles.
8. Melt the chocolate and dip the Oreo into the white mixture. Place on a baking sheet and let set.

• Time: 1 hour.
• Number of servings: 6-8 persons.
• Calorie content of the dish: 591 kcal/100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: easy.

The Nabisco company released its famous Oreo cookies with a layer of peanut butter in a limited edition. If you are not lucky enough to be treated to such a dessert, do not be upset. You can prepare the delicacy at home. It will come out no worse than the original. If you want to create an all-natural product, make your own peanut butter. To do this, use a blender to grind 300 g of roasted peanuts without peel, 1 tbsp. l. honey and 2 tbsp. l. vegetable oil.

Ingredients:

• flour – 125 g;
• butter – 125 g;
• powdered sugar – 100 g;
• cocoa – 50 g;
• baking powder – ½ tsp;
• peanut butter – 150 g.

Cooking method:

1. Beat softened butter with powdered sugar.
2. In a separate bowl, mix all dry ingredients.
3. Knead the dough from the butter mixture and a mixture of dry ingredients.
4. Form a sausage, wrap in film and place in the freezer for half an hour.
5. Cut the dough into circles about 1 cm thick and flatten each one with your hand.
6. Place cookies on a baking sheet lined with parchment.
7. Bake for 10 minutes at 180 degrees.
8. Once cool, spread peanut butter on one Oreo half and cover with the other half.

With chocolate filling

• Time: 1 hour.
• Number of servings: 8-10 persons.
• Calorie content of the dish: 422 kcal/100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: easy.

If you think that there is never too much chocolate in desserts, the following recipe is perfect for you. In this recipe, not the traditional white, but a delicious dark filling is hidden between the chocolate discs. Preparing such cookies will be easy even for a novice cook. Involve children in the process, cook in a good mood so that the dessert comes out flawless.

Ingredients:

For the test:

• powdered sugar – 100 g;
• eggs – 1 pc.;
• flour – 200 g;
• cocoa – 50 g;
• baking powder – 1 tsp;
• butter – 100 g.

For cream:

• cream 35% fat – 50 ml;
• dark chocolate – 75 g;
• milk chocolate – 25 g.

Cooking method:

1. Beat butter at room temperature with powdered sugar, add egg and beat again.
2. Knead all the ingredients into a dough and place it on the refrigerator shelf for half an hour.
3. Place the dough, roll out into thin (0.5 cm) sheets, cut out round cookies.
4. Bake for 8-10 minutes at 180 degrees.
5. To prepare the cream, heat the cream and add chocolate pieces to it. Let them melt, and when the mass has cooled, beat thoroughly until fluffy.
6. Spread cream on one of the cooled Oreo halves and cover with the other half.

To make the Oreo perfect, it is important not only to prepare the base correctly, but also to make a delicious cream. There are several secrets to a perfect filling:

1. The cream containing cream must be whipped for a long time until the mass becomes fluffy. This filling is easy to form and will be light and airy.
2. The components must be at the same temperature, then they will combine well with each other.
3. The cream does not undergo heat treatment. To prevent grains of sugar from disturbing the delicate harmony, use powdered sugar.

Video

Born in the USA in 1912. It immediately gained such popularity among Americans that its name became a household name. The fact is that “Oreo” consists of two black (anthracite, not coffee) colored biscuits, held together with white vanilla cream. Therefore, among dark-skinned Americans, this word began to be used to describe those people from Africa who too much wanted to please whites and distance themselves from “their own.” However, when, along with the classic taste, Oreo biscuits with cream of other colors began to be produced, the common meaning was forgotten.

At the beginning of the 21st century, the production of popular cookies began in the Old World, namely in Spain. It has become more accessible to Europeans, but, alas, not to Russians. You can buy Oreo cookies in Moscow only through online stores on order, whereas in Ukraine they are sold in every kiosk. How can we explain this phenomenon? Maybe government services saw the cookies as a danger to the health of Russians? Or is this some kind of protection of domestic producers?

However, let's not fool ourselves with the problem of where to buy Oreo cookies, but make them ourselves. Moreover, there is nothing complicated about it. Maybe we won’t get it as black as a branded product, but no less tasty. To achieve such a deep color, making the tongue eerily blue, the cocoa for the dough is specially processed. Although this is just a marketing ploy, the color does not affect the taste in any way. And making cookies ourselves will save us from antioxidants E304 and E306, ammonium bicarbonate, soy lecithin and other nonsense.

In order to make Oreo cookies so that they are almost like the original, you don’t have to skimp and replace the ingredients with cheaper ersatz ones. Only high-quality butter - 200 gram pack. If you don't have powdered sugar, use a coffee grinder to grind 250 g of sand into powder. Separate 125 grams from a pack of butter, heat it to room temperature and start whipping. Gradually add 100 g of powdered sugar and half a teaspoon of vanilla extract. In a separate bowl, mix 125 g flour, 50 g cocoa powder, a pinch of baking powder and a little salt. Add this to a homogeneous butter-sugar mixture. At first it will seem to you that you won’t be able to make anything out of this solid crumb. However, still knead diligently, and your work will be rewarded.

Place the bun in the refrigerator for half an hour. After this, between two layers of cling film, roll out the dough into a thin layer (about 3 mm thick). Use a cookie cutter to cut out circles and place them on a baking sheet lined with baking paper. Preheat the oven at 175°C. Place the baking sheet in there and bake the Oreo cookies for about 10 minutes. The main thing is not to overdo it. Although at first the biscuits will seem damp to you - they will be too soft. And as soon as they cool, they will harden.

Oreo cookies - recipe with photos at home:

First of all, take the butter and egg out of the refrigerator and let them warm for an hour at room temperature. By the way, if you suddenly run out of time, you can warm the butter slightly in the microwave until soft. Place the soft butter in a deep bowl and beat it lightly with a mixer. With the mixer running, add powdered sugar in small portions. We advise you not to add all the powder at once, as it will scatter in all directions.

Beat the butter and powder for about 2-3 minutes or until sugar crystals are visible in the butter.

Add a whole egg.

And again we work the mass with a mixer until smooth.

In a sieve, combine cocoa, flour and baking powder. Sift the resulting mixture directly into the oil mixture.

Place the dough beaters on the mixer and knead the dough very, very quickly (the less you stir the dough, the more crumbly and tender the Oreo cookies will be after baking). Mix the dough with a mixer until it turns into wet, sand-like crumbs. By the way, if suddenly the crumb turns out to be too dry and simply crumbles (this is possible, because flour comes in different strengths and absorbs liquid differently), then add a teaspoon of sour cream of any fat content.

We collect the finished crumbs together with quick movements.

Place the formed dough ball on film and knead it with your hand into a flat cake 1-2 cm thick (in this form the dough will cool faster and it will be much easier to roll it out). Next, completely wrap the dough in film and place it in the refrigerator for at least 30-40 minutes. By the way, this dough is perfectly stored in the freezer, so, if you wish, you can immediately knead a double portion of the dough - immediately bake cookies from one part, and send the second part of the dough to the freezer as a reserve and use it within 1-2 months.

Roll out the chilled dough to a thickness of 3-4 mm. It’s very convenient to roll out between two sheets of parchment, then the dough won’t stick to anything, but if you don’t have parchment at hand, then just dust the table a little with flour.

Using a metal mold or glass/shot glass with a diameter of about 4 cm, cut out circles from the dough. Gather the dough scraps together and re-roll them.

Place the cut out cookies on a baking sheet and place them in the refrigerator for 15 minutes.

Preheat the oven to 200 C and bake cookies in it for about 10 minutes. Without removing from the baking sheet, let the baked goods cool completely.

While the Oreo cookies are cooling, prepare the cream. In a deep bowl, lightly beat the soft butter. Turn the mixer speed to low and add powdered sugar and vanilla sugar in parts.

We transfer the finished cream into a bag with a round nozzle with a diameter of about 4 mm (if there is no bag and nozzles, then we take a thick bag that is used for freezing food, transfer the cream into such a bag and cut off a corner with scissors).

Break the cooled Oreo cookies into equal pairs.

Squeeze a layer of cream onto one half. By the way, the amount of cream is at your discretion, depending on your taste.

Cover the cream with a second circle of cookies.

Incredibly tender and crispy Oreo cookies are ready at home! Before serving, it is better to keep it in the refrigerator for about 20 minutes so that the cream sets.

And then we brew aromatic tea or pour a glass of cold milk and serve our Oreo cookies to the table. If the cookies are not eaten in one sitting, then store them in the refrigerator in a container with a lid.

In fact, until today I have not tried Oreo cookies, I have only heard about them. I came across a video recipe for this cookie on YouTube. I decided it was time to try. I bought original cookies at the store and made homemade Oreo cookies, the recipe for which is given below.

To make Oreo chocolate chip cookies according to the recipe, we will need:

for chocolate shortcrust pastry

• 200 grams of butter or margarine,
• 150 grams of sugar,
• 1 egg,
• 210 grams of flour,
• 90 grams cocoa powder (not Nesquik)
• 1/4 teaspoon salt,
• 1/2 teaspoon baking powder,

for butter cream

• 100 grams of butter,
• 250 grams of powdered sugar or to taste (personally, I found the cream too sweet, so the amount of powdered sugar can be safely reduced),
• 1 tablespoon vanilla sugar or to taste
• 1 tablespoon milk.

Recipe for making delicious homemade Oreo cookies.

Let's prepare shortbread dough. To do this, beat the softened butter with sugar in a mixer. Then add the egg and vanilla sugar. Beat with a mixer again.

In a separate bowl, mix flour, cocoa, salt and baking powder.

Add the dry ingredients to the butter mixture and knead the dough.

The chocolate dough is soft and exudes an incredible chocolate aroma. I want to eat it without even baking it :).

Cover the resulting shortbread dough with cling film and put it in the refrigerator for about 1 hour. To make the dough cool faster, it can be divided into several parts.

Take out the chilled dough and roll it out into a layer 3-5 mm thick. Cut out the cookies into a round shape. Place chocolate chip cookies on a baking sheet.

Click on the picture to enlarge

This is where a surprise awaited me. The dough is very fragile and handling the cookies was not easy. I picked it up with a thin spatula and carried it with it.

There is a simpler option for shaping cookies. After we have kneaded the dough, we need to put it on cling film and form a sausage with a diameter of 3-4 cm. We send the sausage from the dough to the refrigerator. Cut the cooled sausage into circles approximately 5 mm thick and place them on a baking sheet.

Bake chocolate Oreo cookies in an oven preheated to 180 degrees for 10 minutes.

Leave the finished cookies to cool.

While our cookies are cooling, let's prepare the buttercream. Beat softened butter. Without stopping beating, add powdered sugar in several approaches.

Add milk and vanilla sugar to the cream, beat everything again. The butter cream is ready. Place it in a pastry bag (the cream can be applied in any other convenient way).

Combine cookies in pairs with cream. Place the finished Oreo cookies in the refrigerator for 30 minutes.

Now you can sit down and drink tea and enjoy the incredible taste of homemade chocolate Oreo cookies with vanilla cream. Delicious!

Compare with the original

I just want to eat it!

Bon appetit.

Oreo is a famous brand that makes cookies. It consists of two round chocolate discs with a cream filling between them. The cookies were first produced in 1912 and have been the best-selling baked product ever since. The filling in cookies can be of different tastes. The most popular: strawberry milkshake, blueberry ice cream, mint, green tea, etc.
Today for dessert we suggest making you delicious chocolate Oreo cookies at home with a creamy layer. If you follow our step-by-step photo recipe exactly, you will get tender and crispy pastries that are perfect for your morning cup of coffee.

Taste Info Cookies

Ingredients

• flour – 250 g;
• butter – 200 g (110 g will go into the dough, 90 g into the cream);
• powdered sugar - 230 g (110 g will go into the dough, 120 g into the cream);
• large egg - 1 pc.;
• cocoa (powder without filler) – 2 tbsp;
• baking powder – 1/2 tsp.

How to make Oreo cookies at home

For our recipe, we took the butter out of the refrigerator in advance. It should be quite soft by the time it is cooked. We preferred cocoa in powder form without fillers.
Place soft butter (110 g) in a large bowl and add powdered sugar (110 g). At medium speed of the mixer, beat these two ingredients into a homogeneous mass.


Beat in a large egg and continue beating everything together.


Sift the flour into a separate bowl, add baking powder and cocoa. Mix everything with a pastry spatula.


Add the butter-egg mixture to the flour mixture. Let's mix. Let's form the chocolate dough for our cookies.


Let's roll it into a ball. Before cooling on the refrigerator shelf, wrap it in food grade polyethylene. Let's send it out to cool down.

After twenty minutes, place the dough on the work surface of the kitchen table, freeing it from the film. Using a rolling pin, carefully roll it into a layer, the approximate thickness of which should not be more than three millimeters. Using a pastry ring (we have a diameter of 7 cm) we squeeze out identical blank mugs.


Place them on parchment paper lined with a baking sheet. Place in a preheated oven. We will bake for 10-15 minutes at 200 C.


Place the finished chocolate cookies on a wooden surface. Let's wait until it cools down completely.


Prepare the cream from the remaining butter (90 g) and powdered sugar (120 g). Beat these two ingredients with a mixer. We should get a homogeneous butter cream. Using a pastry syringe, place it in one layer on the cooled chocolate cookie circle and cover with a second one. For flavor, you can add vanillin, lemon or orange zest to the cream. If you don't have a syringe, you can take a regular bag, put the cream in it and cut off the tip.


Chocolate Oreo cookies can be served with