Homemade Oreo Cookies Recipe

Wow when I saw this recipe first I was in shocked two of my BIGGEST love in 

one place: Oreo and Homemade cooking.

This recipe is awasome cuse you can make your OWN Oreo cookies and make you own changes 

by your personal taste.

Ingredients

Cookies

3 cup(s) (12 3/4-ounces) unbleached all-purpose flour

1/2 cup(s) unsweetened cocoa powder

1 tablespoon(s) baking soda

1 1/2 teaspoon(s) baking powder

1 teaspoon(s) kosher salt

2 ounce(s) (0.33 cup) semisweet chocolate, coarsely chopped

8 tablespoon(s) chilled unsalted butter, cut into1/2-inch cubes

1/2 cup(s) vegetable shortening

1 cup(s) granulated sugar

2 large eggs

Filling

2 1/2 cup(s) powdered sugar

2 tablespoon(s) light corn syrup

2 tablespoon(s) whole or reduced-fat milk

1 tablespoon(s) vegetable shortening

Directions

1. Cookies: Whisk flour, cocoa powder, baked soda, baking powder, and salt together into a large bowl until no lumps remain.

2. Melt chocolate in a small saucepan over low heat, stirring constantly, or microwave at 15-second intervals, stirring between each burst, until liquefied. Set aside to cool slightly.

3. In bowl of a stand mixer fitted with paddle attachment, beat butter, shortening, and sugar on medium speed for 3 to 4 minutes, until light, fluffy, and creamy. Reduce speed to low and add eggs one at a time, mixing thoroughly before adding next. Pour in melted chocolate and mix until just combined.

4. Add dry ingredients and mix until a soft dough forms. Shape into 2 discs of roughly equal size and wrap each in plastic wrap. Refrigerate for at least 1 hour, until firm.

5. Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper or Silpat liners

6. On a floured work surface, roll one of dough discs to 1/4-inch thickness and stamp out cookie rounds, using a 1 1/2-inch cookie or biscuit cutter. Transfer rounds to prepared baking sheet and repeat with remaining disc of dough.

7. Bake for 10 to 12 minutes, or until cookies are slightly crispy at edges and puffed but still pliable in center. Cool completely on a wire rack before filling.

8. Fill Cookies: Using stand mixer fitted with paddle attachment, mix powdered sugar, corn syrup, milk, and shortening on low speed until combined, about 30 seconds. Increase mixer speed to medium and beat for 30 more seconds to whip slightly.

9. With flat side of a cooled cookie facing up, spoon 1 teaspoon filling onto center. Top with a second cookie, flat side down, spreading filling evenly. Repeat to fill all cookies.

10. Store cookies at room temperature in an airtight container for up to a week.