Well, look what I have gone and done....TOTALLY stolen Nabisco's swagger. Yep, I hijacked the Oreo's recipe this past Labor Day weekend and managed to make a batch of these ass expanders at home. I always feel so guilty buying Oreos (and desserts in general), so it's a very rare purchase in my neck of the woods...but making them from scratch certainly makes it a little more justifiable. I burned some calories whipping that frosting, riiiiiiight??? Fib alert.....all I did was flip on the power switch and lick the bowl. *Insert sheepish look here.*


But back to the gloriousness that is the homemade Oreo cookie. It's one of the best homemade versions I have tried. Tallying up my prior tastings in my head right now....looks like it's a grand total of 3 times. Once at Flour in Boston (overrated) and somewhere in San Francisco and NYC that I forget the name of. While this recipe is not entirely like the store-bought version - it doesn't have that signature cookie crunch and is a bit chewier - fret not, it holds up just as well when dunked in a cold glass of milk. My hubby tested it on 3 different cookies, so you can rest assured.

Note: Filled cookies can be stored in airtight containers at room temperature up to 2 days...but I doubt you'll have leftovers.


For the cookies:
1 1/4 cups all-purpose flour
3/4 cup Dutch-process cocoa powder (*I used Hershey's Special Dark from HEB...MUST use dutched cocoa for this recipe. No substitutions, got it?)
1 teaspoon baking soda
1/4 teaspoon baking powder
1 1/2 cups sugar, plus more for flattening cookies
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature (*I used 5 tablespoons butter, 3 tablespoons non-fat plain Greek yogurt with a splash of Mexican vanilla poured in)
1 large egg, room temperature