Homemade Oreos are delicious and fun treat. A little softer and richer than the store bought version but oh so yummy!
The age old question….how do you eat an Oreo? This debate has been around a long time, since 1912 when the Oreo cookie was first introduced. It has been a best seller in America ever since then. We have eaten our share of Oreos at the Wilkes house and we even had a rabbit we named Oreo!! The only thing better than an Oreo is a Homemade Oreo.
This summer I found a recipe for homemade Oreos in our church cookbook. I made them when the Wilkes family was here for our summer reunion and they were a big hit. This version is a “soft” Oreo and yummy!
I make them using my smallest cookie scoop because they are pretty rich and I don’t like them too big. I then use the same size scoop to place a scoop of the yummy cream cheese frosting onto the cookie. Then top it off with another cookie and you have a yummy homemade Oreo.
I use a Devil’s Food cake mix for this recipe but you can have fun and try different flavor of cake mixes to change it up now and then. Thinking a Red Velvet Oreo would be fun!
Check out more of my favorite cookie recipes:
Homemade Oreo Cookies
- 1 box Devil’s Food cake mix
- 1/2 C canola oil or Crisco
- 1 tsp. vanilla
- 2 eggs
- 1/2 cube butter room temperature (1/4 cup)
- 4 oz. cream cheese room temperature
- 2 C powdered sugar
- 1 tsp. vanilla
- Mix together all ingredients and roll into balls the size of large melon balls.
- Place on greased cookie sheet.
- Bake at 350 degrees for 9 minutes.
- Let cool then put frosting between two cookies and stick together like the original Oreo cookie!
- Cream together butter and cream cheese.
- Add powdered sugar and vanilla.
- Put between two cooled cookies.