Homemade Oreo Cookies

So I am sure that everyone has made these once in their life, if not....YOU ARE MISSING OUT! I am not a huge Oreo fan, (that is, unless the are double stuffed and I have tons of milk...but Cody doesn't like double stuffed, so there goes that!) but these are more than just oreos! You can put as much filling in them as you want...mmm...mmm good! For the past three years I have been making them from a cake mix, and tonight I made a little switch-a-roo. Cody and I made them from scratch. Yes, no cake mix involved, DUN Dun DUN! It was amazing, which I am actually kind of bummed about because #1-it takes longer, and #2-I will now eat more of these little caloric morsels! I included both the easy version and the made from scratch version below...

Homemade Oreo Cookies

Printable Version

Cookies:

2 boxes Devils Food cake mix

1 1/2 cups shortening

4 eggs

1 tsp. vanilla

Mix all ingredients together. Roll into ping-pong size or smaller balls. Cook at 350 for 10 minutes.

Frosting:

1 (8 oz.) pkg. Cream Cheese

1 stick (8 Tbs.) butter

3 cups powdered sugar

1/2 tsp. Vanilla

Cream butter and cream cheese, add sugar and vanilla. Mix well. Spread frosting between two cookies. Keep covered.

Or, for the full-on, homemade goodness, use the recipe below for the cookies and the frosting recipe above.

Cookies:

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

Preheat oven to 375°F.

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.

Roll batter into ping-pong size balls and place on a  baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes. Allow to cool on sheets for two minutes then move to cooling racks.

Recipes From: Lyndsey Swenson and Smitten Kitchen