Homemade Oreos

What's not to love about an Oreo cookie? I mean, really, it's one of the most classic and delicious cookies there is.  I actually really like all of the interesting flavors they have come out with now (especially "uh-oh" aka Golden Oreos), but plain chocolate with white frosting is still my favorite. I won't complain if that comes in the double-stuffed variety, though.
I thought the write-up of this recipe on Sugar Cooking really said it all. Not only did she say this was one of the few recipes she ever repeats, she also said she gets requests for these all the time (even one from the nutritionist at her husband's gym!). So, of course I had to try them out.

The best thing about these, other than the fact that they are AMAZING, is how easy they are.  Simple ingredients. Simple steps. Big results.
Sorry if that last part reminded you of Papa Johns/some odd weight loss shake, but it's really just the best way to describe these. My one piece of advice is that I didn't believe the recipe when it said to make teaspoon sized balls of dough so mine ended up being giant (not necessarily a bad thing), but I definitely will follow the size directions next time. I can't decide when these cookies were the best. They were amazing right after they cooled down and I put the icing in them, but the next day they got a little less chewy and a little more Oreo-like which was great as well. You all must try this recipe! Apparently it's already been around the blogosphere many times and I'm a little late, but if you haven't tried it yet, now is the time.

Homemade Oreo Cookies
Recipe from Sugar Cooking (adapted from the original recipe on Smitten Kitchen)

For the chocolate wafers:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened Dutch process cocoa*
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 to 1 1/2 cups sugar**
• 1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
• 1 large egg

For the filling:

• 1/4 cup (1/2 stick) room-temperature, unsalted butter
• 1/4 cup vegetable shortening
• 2 cups sifted confectioners sugar
• 2 teaspoons vanilla extract

Directions:

1. Set two racks in the middle of the oven. Preheat to 375°F.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.