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Homemade Oreos are delicious and fun treat. A little softer and richer than the store bought version but oh so yummy!
Why You’ll Love This Recipe
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!
Ingredients
- Devils Food Cake Mix
- Oil
- Vanilla Extract
- Eggs
- Butter
- Cream Cheese
- Powdered Sugar
How To Make Homemade Oreos
- Mix together cake mix, oil, eggs, and vanilla extract
- Roll into balls and place on a prepared cookie sheet.
- Place on greased cookie sheet.
- Bake at 350 degrees for 9 minutes.
- Allow cookies to cool.
- Cream together butter and cream cheese.
- Add powdered sugar and vanilla.
- Scoop cream cheese filling onto cooled cookie and place another cookie on top.
Tips
- Scoop cookie dough with a cookie scoop to ensure they are all the same size.
- Then use the same size scoop to place a scoop of the yummy cream cheese frosting onto the cookie.
Check out more of my favorite cookie recipes:
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Homemade Oreo Cookies
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:
Deborah Andersen says
How does using canola oil vs Crisco change the end result?
Leigh Anne Wilkes says
They both work fine, you should see any difference in results.
Ashley says
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
Sally says
Hi before I try the recipe I was wondering wouldn’t the cake batter be too runny to be shaped into balls? Thanks!
Leigh Anne says
No, it is not too runny, it forms more of a cookie dough consistency and you can scoop it into balls.