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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Homemade Oreos

Homemade Oreos

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By: Leigh Anne WilkesPosted: 1/24/18Updated: 1/10/23

This post may contain affiliate links. Please see disclosure policy here.

Homemade Oreos are delicious and fun treat.  A little softer and richer than the store bought version but oh so yummy!

Homemade Oreos

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.

Homemade Oreo Cookies and Milk

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!

Homemade Oreo filling

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.

HOmemade Oreos

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:

Caramel Sundae Cookies

Cookie Butter Chocolate Chip Cookies

Cowboy Cookies

5 from 1 vote

Homemade Oreo Cookies

Recipe From: Leigh Anne Wilkes
Soft and creamy homemade Oreo cookies.  Just like an Oreo whoopie pie.
serves: 24 cookie sandwiches
Prep:10 minutes
Cook:10 minutes
Total:20 minutes
Rate Recipe

Ingredients

  • 1 box Devil’s Food cake mix
  • 1/2 C canola oil or Crisco
  • 1 tsp. vanilla
  • 2 eggs

Frosting:

  • 1/2 cube butter room temperature (1/4 cup)
  • 4 oz. cream cheese room temperature
  • 2 C powdered sugar
  • 1 tsp. vanilla

Instructions

  • 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!

Frosting:

  • Cream together butter and cream cheese.
  • Add powdered sugar and vanilla.
  • Put between two cooled cookies.

Nutrition Facts:

Calories: 179kcal (9%) Carbohydrates: 23g (8%) Protein: 1g (2%) Fat: 9g (14%) Saturated Fat: 1g (6%) Cholesterol: 18mg (6%) Sodium: 169mg (7%) Potassium: 70mg (2%) Sugar: 16g (18%) Vitamin A: 85IU (2%) Calcium: 34mg (3%) Iron: 0.9mg (5%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Dessert
Cuisine:American
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  1. Deborah Andersen says

    Posted on 5/22 at 8:45 pm

    How does using canola oil vs Crisco change the end result?

    Reply
    • Leigh Anne Wilkes says

      Posted on 5/24 at 6:57 am

      They both work fine, you should see any difference in results.

      Reply
  2. Ashley says

    Posted on 2/10 at 5:10 pm

    Thank you for sharing such a delicious recipe! I chose to use oil for the dough and flattened the dough before baking. They turned out deliciously crispy. An added bonus is that they are quick and easy to make. Can’t wait to whip up a batch for the next gathering. Thank you

    Reply
  3. Sally says

    Posted on 3/8 at 3:45 pm

    Hi before I try the recipe I was wondering wouldn’t the cake batter be too runny to be shaped into balls? Thanks!

    Reply
    • Leigh Anne says

      Posted on 3/21 at 1:22 pm

      No, it is not too runny, it forms more of a cookie dough consistency and you can scoop it into balls.

      Reply

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