Comments on: Chocolate Sandwich Cookies (Homemade Oreos)

By: Andi

Andi — Sat, 23 Jan 2010 03:22:44 +0000

These were on my to-bake list for the holidays but I didn’t get around to them because I thought they may be tricky. I don’t have the best track record with roll ‘em and cut ‘em cookies. But I wanted the for Valentine’s day, so this week I made a test batch to see if they would be okay. The test batch was just a 1/2 batch, and I was blown away. Not only is this the ONLY recipe I have EVER gotten to roll and cut decently, the flavor was amazing, and the filling was tasty! These are MUCH better than regular Oreo’s, and I am an Oreo fanatic. These are all I will be making from now on. And the possibilities are endless! Peanut butter or lemon filling, a color and shape for every holiday, I’m thrilled! Thank you for sharing this.

By: The Great Imitation Oreo Chase « Milk & Honey

The Great Imitation Oreo Chase « Milk & Honey — Wed, 20 Jan 2010 03:52:47 +0000

[...] giving them away, I wanted something that wouldn’t spoil as quick. Because of that, I used Michelle’s filling from over at Brown Eyed Baker. I added a bit of peppermint extract to the filling and called it a [...]

By: Homemade Candy Cane Oreos | Simple Math Bakery

Homemade Candy Cane Oreos | Simple Math Bakery — Thu, 31 Dec 2009 02:10:16 +0000

[...] Candy Cane Oreos Adapted from Brown Eyed Baker Yield: About 3 dozen cookie [...]

By: Jillian

Jillian — Sun, 20 Dec 2009 05:32:13 +0000

this recipe..SMASHING!! simply brillant! i just made some. omg the frosting..u nailed it! amazing! <3

By: meg

meg — Tue, 15 Dec 2009 09:08:09 +0000

Made these the other day. I dare say that these really do taste like the real oreos! packed with goodness with out the chemicals and icky stuff commercial brands use! Will try filling them with diff’t kinds of fillings next time for more variety!

By: Michelle

Michelle — Mon, 14 Dec 2009 15:39:32 +0000

Hi Kayzilla – Once prepared, these cookies will keep for about 5 days. You could also make the chocolate cookies and freeze them, and then once thawed, fill them.

By: Michelle

Michelle — Mon, 14 Dec 2009 15:21:51 +0000

Hi Kim – You can use regular cocoa powder, as it won’t affect the texture of the cookie, but it likely won’t have that same rich flavor that Dutch processed cocoa provides. These would definitely store well wrapped and shipped – what a wonderful thing to send these to soldiers!

By: Kayzilla

Kayzilla — Thu, 10 Dec 2009 21:13:45 +0000

Hello!

I was wondering how long these save for and if you can freeze them for future use.

By: Kim

Kim — Thu, 10 Dec 2009 01:06:18 +0000

Do you think these would work okay with regular cocoa powder? I have no idea where to find dutch process outside of the internet.. I’ve searched to no avail! Also, do you think they store well wrapped up? I am sending some boxes of homemade goodies to some soldiers overseas for the holidays, so I am trying to find some good recipes that will make the trip!

By: Michelle

Michelle — Tue, 08 Dec 2009 03:40:28 +0000

Hi Virginia,

I’m so sorry to hear that these didn’t turn out well for you. Since you say that they were flaky and tasted bitter I am wondering if perhaps there was not enough butter used? I am not sure about the off color, but Dutch-processed cocoa does produce a much deeper chocolate color. Do you know if your Ghiradelli cocoa is Dutch-processed? For those of you who have already made these, did you use regular cocoa powder or Dutch-processed? I can’t imagine what else could cause such a big disparity in results, assuming that there were no mistakes made with ingredient quantities.

By: Michelle

Michelle — Tue, 08 Dec 2009 03:24:10 +0000

Hi Meg,

These are definitely crispy, which make them the perfect copycat cookie! I hope you enjoy!

By: Michelle

Michelle — Tue, 08 Dec 2009 03:15:07 +0000

Hi Anna,

How great peppermint would taste for the holidays! Because peppermint extract is a bit more potent than vanilla, I would recommend using ½ teaspoon peppermint extract and totally omitting the vanilla. I would then do a taste test and if you want more flavor, add a ¼ teaspoon at a time. Enjoy the cookies!

By: Courtney

Courtney — Mon, 07 Dec 2009 04:52:29 +0000

I definitely have to try making these. Thank you so much for sharing the recipe!

By: Virginia

Virginia — Mon, 07 Dec 2009 00:27:38 +0000

Mine turned out terrible! I should have guessed that something was not right when I noticed that the dough was lighter in color than I expected. They were also too flaky and tasted bitter. I baked them on parchment paper on a shiny pan and used Ghiradelli cocoa. The filling was perfect, though. But where did I go wrong?

By: Sally

Sally — Sun, 06 Dec 2009 16:30:51 +0000

My daughter and I made these yesterday. We had a great time making them, and they are amazing! The hardest part was not eating all the extra filling.

By: meg

meg — Sat, 05 Dec 2009 03:35:28 +0000

Looks amazing! am now drooling. Oh! Can i just ask? Are these chocolate sandwiches crunchy or the soft-ish? Most of the homemade oreos i’ve encountered before were more on the soft side, like whoopie pies. How are these like? thanks!!

By: Burcu Unal

Burcu Unal — Fri, 04 Dec 2009 12:39:04 +0000

I find biscuits very practical to make and as they are crispy I like eating them very much also. This is a great recipe, I will give it a try for sure.

By: Around the Internet Kitchen: The Veg Version | Macheesmo

Around the Internet Kitchen: The Veg Version | Macheesmo — Fri, 04 Dec 2009 11:01:29 +0000

[...] Homemade Oreos – I knew this had to be possible and it doesn’t look too hard! I bet these destroy the store bought variety in a side by side taste test. (@ Brown Eyed Baker) [...]

By: Tiffany

Tiffany — Fri, 04 Dec 2009 01:42:29 +0000

Almost did an automatic clear out of this from my FoodBuzz inbox… what a mistake that would have been!!!

By: Lindsay

Lindsay — Fri, 04 Dec 2009 00:49:46 +0000

Wow. I am for sure making these!!! They look amazing!!!

By: Anna

Anna — Fri, 04 Dec 2009 00:45:03 +0000

Hi,

I was wondering about using a different flavor extract for the holidays and I’m a novice baker. I want to make pepperment cream. Should I replace one teaspoon vanilla extract with peppermint extract, or should I completely omit vanilla and replace it all with the mint? P.S. I saw this recipe on foodbuzz and It looks fabulous!

By: Gina

Gina — Thu, 03 Dec 2009 17:19:26 +0000

I’ll be making these this weekend with my niece and nephew!

By: Cristie

Cristie — Thu, 03 Dec 2009 17:10:57 +0000

Great looking cookies. Love that they are not made from a box. Can’t wait to try them!

By: Jencrafted

Jencrafted — Thu, 03 Dec 2009 16:32:15 +0000

What a fantastic idea! I’ve been searching for good chocolate cookies and these will be perfect to bake for a cookie exchange party next week. Great photography too, by the way! Congratulations!

By: The Gourmet Girl

The Gourmet Girl — Thu, 03 Dec 2009 09:39:11 +0000

These look wonderful and are a great alternative to store bought ‘oreos’ Would love to have you consider submitting these or another cookie in Gourmet Girl Magazine’s Virtual Cookie Crawl. If you are interested check out the details here. http://kitchenrap.blogspot.com/2009/11/gourmet-girl-magazines-virtual-holiday.html
Congrats on making the Top 9