How to make Oreo “Style” Cookies – Easy Homemade Oreo Cookies Recipe

How to make Oreo “Style” Cookies – Easy Homemade Oreo Cookies Recipe

How to make Oreo cookies – easy homemade Oreo
cookie recipe Hello and welcome back to In the Kitchen with
Matt, I am your host Matt Taylor. Today I am going to show you how to make homemade
Oreo cookies, mmm yummy. Now these aren’t the classic crunch Oreo cookies
that you get at the store, but these are going to be a large, soft, chewy, Oreo cookie, with
a cream cheese filling, mmm so yummy, they look like a large Oreo cookie, but they don’t
taste like one, but because the look like one, we call them Oreo cookies. This is one of my sister’s favorite cookie
recipes, she used to make these in college all the time and give them to her friends,
all of her friends loved them, I love them, so here we go. Also you may have noticed, I am in a different
kitchen today, I am here in California at my parents house, so I thought I would make
a video while I was here. Let’s get started. First what we are going to do is we are going
to preheat the oven to 350 degrees F. And now we are going to take 2 large eggs, 1/3
cup of canola oil or vegetable oil. And now with a hand mixer or stand mixer or
whisk we are going to go ahead and beat these, like so, so for a couple seconds, and then,
you take a package of devil’s food cake mix, it could be any brand. We will go ahead and pour that all in there. And now we will mix this up. Okay and then when you are done you are going
to have nice thick, feels almost like brownie dough, but it is going to be our cookie dough. So now we just clean off our batter, our beaters. It should just come right off. All right so there is our cookie dough, really
easy to make. And now what we want to do, is we want ping
pong ball sized, umm, pieces of dough here. So I am going to just take this little melon
or ice cream scoop, it’s about the size of a ping pong already, I am going to come in
here, just scoop it, make sure it is in a ball. So if you don’t, if you are not using a scooper
you can use your hands, and so we want to scoop out all the dough, until we have all
the balls like that. They don’t have to be exact, but you kind
of want them the same size so they will fit together better, when to put the dough together,
or when you put the filling in with them, and we place them about 2 inches a part. All right and then we bake these in the oven
at 350 degrees F. for about 10 minutes. All right and when they come out of the oven
they will look like this, they might be a little bit puffy but that is okay, let them
rest on the cookie sheet for about a minute or two, and then we will transfer them over
to cookie racks to cool completely. All right and now it is time to make our cream
cheese filling. So what we do is we start with 4 ounces of
softened cream cheese. And then we are going to take one-half cup
of softened butter, one teaspoon of vanilla extract. And then we got one box of powdered sugar;
this box is 16 ounces, 1 pound, or 453 grams of powdered sugar, we want to add the whole
thing. All right we will go ahead and start to mix
it with a hand mixer or stand mixer. And then when we are done, we will have a
nice filling like this, it will resemble a thick frosting, and we will go ahead and remove
the beaters, and clean those off. You could lick them if you want. And if you want these to be ultra cream cheese
flavor, add the full 8 ounces of cream cheese instead of the 4 ounces. Now let’s go ahead and take, a bag, I took
a zip locked bag, a large zip locked bag, freezer bag, and put it in a glass, and I
am going to go ahead and take some of this and put it right in there, so we ware making
a piping bag, is what we are doing. And then we will just bring up the bag like
this. And then we just squeeze it, all the way down
to one corner. All right and then let’s snip off, snip this
off the end with some scissors. And now what we do is we take two cookies
that are about the same size. On one of the cookies, I am going to go ahead
and just, pipe around the filling like so, and put the other cookie on top and
give it a good smash. And there you go, look at that, pretty awesome. And once you are done filling up the cookies,
store them in the refrigerator with plastic wrap, until you are ready to serve them. All right our home made Oreo cookies are done,
they turned out amazing, really easy to do, if I can do it, you can do it, I am Matt Taylor,
this has been another episode of In the Kitchen with Matt, thank you for joining me, as always
if you have any questions or comments put them down below and I will get back to you
as soon as I can. Thumbs up, down in the corner push it, don’t
forget to subscribe to my channel and check out my other videos, take care. Time for me to dive into one of these, oh
yeah, I am going to grab this guy right here, mmm, mmm, mmm.

Only registered users can comment.

  1. Commercial oreos don't really appeal to me. Charcoal briquets with shaving cream stuffed in between. However, these look like a winner to me. Definitely gonna try. Thanks Matt!

  2. thanks Matt for the wonderful video…I always look forward to your videos…my questions to you are…you mentioned we could use the whole 8 oz of creamcheese..if we do that..should we omit the 1/2 cup of butter?and also how long could these cookies stay out at room temperature safely?thanks…happy baking

  3. Those look nothing at all like oreos and they don't even taste like them. This video should be called "how to make soft chocolate sugar cookies with filling in the middle"

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