In fact, until today I have not tried Oreo cookies, I have only heard about them. I came across a video recipe for this cookie on YouTube. I decided it was time to try. I bought original cookies at the store and made homemade Oreo cookies, the recipe for which is given below.
To make Oreo chocolate chip cookies according to the recipe, we will need:
for chocolate shortcrust pastry
- 200 grams of butter or margarine,
- 150 grams of sugar,
- 1 egg,
- 210 grams of flour,
- 90 grams cocoa powder (not Nesquik)
- 1/4 teaspoon salt,
- 1/2 teaspoon baking powder,
for butter cream
- 100 grams of butter,
- 250 grams of powdered sugar or to taste (personally, I found the cream too sweet, so the amount of powdered sugar can be safely reduced),
- 1 tablespoon vanilla sugar or to taste
- 1 tablespoon milk.
Recipe for making delicious homemade Oreo cookies.
Let's prepare shortbread dough. To do this, beat the softened butter with sugar in a mixer. Then add the egg and vanilla sugar. Beat with a mixer again.
In a separate bowl, mix flour, cocoa, salt and baking powder.
Add the dry ingredients to the butter mixture and knead the dough.
The chocolate dough is soft and exudes an incredible chocolate aroma. I want to eat it without even baking it :).
Cover the resulting shortbread dough with cling film and put it in the refrigerator for about 1 hour. To make the dough cool faster, it can be divided into several parts.
Take out the chilled dough and roll it out into a layer 3-5 mm thick. Cut out the cookies into a round shape. Place chocolate chip cookies on a baking sheet. 
Click on the picture to enlarge
This is where a surprise awaited me. The dough is very fragile and handling the cookies was not easy. I picked it up with a thin spatula and carried it with it.
There is a simpler option for shaping cookies. After we have kneaded the dough, we need to put it on cling film and form a sausage with a diameter of 3-4 cm. We send the sausage from the dough to the refrigerator. Cut the cooled sausage into circles approximately 5 mm thick and place them on a baking sheet.
Bake chocolate Oreo cookies in an oven preheated to 180 degrees for 10 minutes.
Leave the finished cookies to cool.
While our cookies are cooling, let's prepare the buttercream. Beat softened butter. Without stopping beating, add powdered sugar in several approaches.
Add milk and vanilla sugar to the cream, beat everything again. The butter cream is ready. Place it in a pastry bag (the cream can be applied in any other convenient way).
Combine cookies in pairs with cream. Place the finished Oreo cookies in the refrigerator for 30 minutes.
Now you can sit down and drink tea and enjoy the incredible taste of homemade chocolate Oreo cookies with vanilla cream. Delicious!
Compare with the original
I just want to eat it!
Bon appetit.
“Twist it. Lick it. Dip it." These actions are almost Oreo's philosophy. More than 35 billion cookies are sold annually in almost 100 countries. And it appeared on the Russian market two years ago. Local Oreo is produced at the Mondelēz International factory in the Vladimir region. The Village visited Sobinka to see how it is made.
Photos
Ivan Anisimov
Biscuit factory
Oreo has been produced at the Sobinka factory since August 2015: the company says that the product is still considered new for both the consumer and the manufacturer. This is in contrast to the US, where the cookies have been produced since 1912 and come in about 40 flavors, including blueberry, pumpkin and green tea. How the cookie got its name is not known exactly. Possibly from the French "or" - "golden" (previously the cookies were sold in gold packaging) or from the Greek "oreo" - "hill" (perhaps they were previously baked in the form of a hill). Another version is a strange play on words: two O's are taken from the word "chocolate", and between them the "re" is from the word "cream".
Not only Oreos are made in Sobinka: Yubileinoye and Belvita cookies, Tuc crackers and Barney Bear biscuits are produced on six production lines. The factory looks like a large rectangle: however, due to the abundance of equipment, you have to move around here quite carefully - people are walking along one aisle, electronic forklifts are driving nearby, and somewhere above all this - at the level of the second floor - thousands of chocolate medals are floating on a conveyor belt. It all starts with a raw material warehouse, then comes the actual production zones - dough, baking and packaging, then the finished product zone.
Sergei Sidorov, head of production section No. 2, calls himself a chocolate maker. He has been working for the company for 13 years and completed his internship at Mondelēz, where they made not cookies, but chocolate. “By and large, there is no difference in the technological processes, but I received all the hardening there,” he says. Sidorov has worked at the Sobinka factory since 2010, but still does not recognize himself as a biscuit maker.
Factory Mondelez International
Location: Sobinka city, Vladimir region
Employees: 449 people
Square: 15 hectares
Power: up to 90 thousand tons per year
Dough like black soil
Most of the raw materials entering the warehouse are brought from Russia. Flavorings may be imported. All ingredients are validated and pre-tested. Oreo contains flour, sugar, butter, vegetable fat, cocoa, water, starch, syrup, baking powder, emulsifiers and flavorings.
After all the components have been delivered and unloaded, and the samples have been tested in the laboratory, the bulk raw materials - flour, sugar, butter, glaze - enter special silo containers. Other components - cocoa, soda, baking powder - are stored in bags and barrels.
Production starts after workers receive the plan: the warehouse issues packaging and raw materials, and employees in the formulation area begin preparing batches. Some of the raw material comes into a large mixer from the silos, the other part is weighed and added to the mixer by hand. The raw materials spend 15–20 minutes in the mixer: the components should be mixed and the mass should become homogeneous. For different products, the factory produces three types of dough: sugar, biscuit and puff pastry. Sugar dough for Oreo cookies is considered simple and does not require additional control other than measuring the temperature. Sergei Sidorov says that preparing dough at a factory is no different from making it at home, except in scale. The output is loose lumps, which, outside of the production environment and sweet smells, are more like black soil.
Conveyor intersections
Next, the dough is unloaded onto the conveyor. The automatic strip is not parallel to the floor and carries the lumps somewhere near the ceiling. The technologist says that there is a short resting of the dough before the molding section. The dough is checked by metal detectors - the ingress of foreign objects must be completely excluded.
Molding gives the cookie its recognizable appearance. The dough passes through two rollers under strong pressure: as a result, the relief halves of the future cookies emerge onto the receiving surface. Visual control workers monitor the appearance of the product, and the quality department monitors the quality of the drawing. If necessary, the molds are changed on the conveyor - cocoa in the dough is considered abrasive, so they are erased from time to time.
The whole process is automatic: the conveyor is like a fast river with symmetrical islands of cookies. Each conveyor belt has its own characteristics: for example, what the cookies receive after molding is woven, gray in color and has a certain moisture content - the cookies should not stick to it.
After the woven fabric, the biscuits are transferred to the feeding fabric into the oven. This is followed by baking, which lasts about five minutes at a temperature of 200 degrees. The oven has six zones, but only four are used to produce Oreos. “Each zone is responsible for something: one is for moisture, another is for shape, the third is for stabilization. Each zone has its own microclimate,” explains Sergei. The oven operator controls the quality of baking: weighs and measures the diameter of the sponge cake with a caliper, checks the texture and determines the moisture level.
After the oven, the cookies continue their journey through the factory - the halves end up on a natural cooling conveyor, which meanders and forms entire intersections. After it, the product is ready to receive the filling.
The filling is made separately in an area of the factory called the kitchen. Its components are the same as in cookies: sugar, fat, vanillin. There is no cocoa in the vanilla filling, but in the chocolate filling, which just recently appeared in Russia, cocoa and chocolate flavoring are added. The operator prepares the batch and unloads it into the mixer, and the pump pumps the finished filling - liquid dense cream - through pipes to the sticker conveyor.
Three reels and two halves
Here the cookies diverge into two streams. Operators carefully ensure that no gaps form in the slender rows of chocolate, otherwise this will lead to defects and stop the entire process. Breaking the ranks cannot be allowed. The halves from one stream fall onto the drum with the pattern down, the filling is squeezed out onto them, the halves from the other stream fall into the drum with the pattern up - this is how you get a chocolate sandwich. Three reels seem to work at the speed of light, but Sergei notes that in reality the productivity is not that great. “The line on which Yubileiny is produced is called the Monster Line and is five times more productive,” he adds.
In the grip of drums and other serious obstacles, the cookies, of course, break. All cookies with defects in appearance are sent for recycling. This product is added to the new test in a minimum percentage.
After the two halves have found each other, the almost finished Oreos again enter the conveyor - here the filling cools and its crystallization ends. Before entering the refrigerator area, there is one more visual control. Every day, thousands of cookies float before the eyes of employees.
Oreo has five packaging machines. The machines operate themselves, but they are fed manually. Only girls work here as operators. According to Sergei, men cannot cope with such work: the cookies are very fragile, you need to carefully take them from the line and transfer them to the cassette of the machine. “It looks easy, and the girls can also tell a joke. But try to take 10 cookies so that not a single one falls out,” says Sidorov. Only experienced workers are allowed here, and newcomers learn on slow-moving machines.
Lick and Dunk
Oreo has three packaging formats: 38, 95 and 228 grams. The packages are formed into pallets, which are sent to the warehouse. At the factory they say that they work almost from scratch: “We don’t have large reserves. The finished product also does not sit in storage and is sent to the distributor within a few hours.” Oreo from the Vladimir region is sold only on the Russian market.
The Russian consumer is very similar to the European consumer, the factory notes. Now the brand's main task is to teach customers how to eat Oreos the way they eat them in the US: by licking and dipping. “The method of consumption is very important; it is with milk that the cookies reveal their taste,” says Olga Golubtsova, communications manager at Mon’delis Rus. “This ritual dates back to the 1920s, and the whole world eats Oreos this way.” In Vladimir, from where “Lastochka” departs for Moscow, Oreo can be seen on any counter - from the large “Perekrestok” to “Products on Devicheskaya”. Perhaps someday Russians will learn to eat it correctly.
Oreo cookies - recipe with photos at home:
First of all, take the butter and egg out of the refrigerator and let them warm for an hour at room temperature. By the way, if you suddenly run out of time, you can warm the butter slightly in the microwave until soft. Place the soft butter in a deep bowl and beat it lightly with a mixer. With the mixer running, add powdered sugar in small portions. We advise you not to add all the powder at once, as it will scatter in all directions.
Beat the butter and powder for about 2-3 minutes or until sugar crystals are visible in the butter.
Add a whole egg.
And again we work the mass with a mixer until smooth.
In a sieve, combine cocoa, flour and baking powder. Sift the resulting mixture directly into the oil mixture.
Place the dough beaters on the mixer and knead the dough very, very quickly (the less you stir the dough, the more crumbly and tender the Oreo cookies will be after baking). Mix the dough with a mixer until it turns into wet, sand-like crumbs. By the way, if suddenly the crumb turns out to be too dry and simply crumbles (this is possible, because flour comes in different strengths and absorbs liquid differently), then add a teaspoon of sour cream of any fat content.
We collect the finished crumbs together with quick movements.
Place the formed dough ball on film and knead it with your hand into a flat cake 1-2 cm thick (in this form the dough will cool faster and it will be much easier to roll it out). Next, completely wrap the dough in film and place it in the refrigerator for at least 30-40 minutes. By the way, this dough is perfectly stored in the freezer, so, if you wish, you can immediately knead a double portion of the dough - immediately bake cookies from one part, and send the second part of the dough to the freezer as a reserve and use it within 1-2 months.
Roll out the chilled dough to a thickness of 3-4 mm. It’s very convenient to roll out between two sheets of parchment, then the dough won’t stick to anything, but if you don’t have parchment at hand, then just dust the table a little with flour.
Using a metal mold or glass/shot glass with a diameter of about 4 cm, cut out circles from the dough. Gather the dough scraps together and re-roll them.
Place the cut out cookies on a baking sheet and place them in the refrigerator for 15 minutes.
Preheat the oven to 200 C and bake cookies in it for about 10 minutes. Without removing from the baking sheet, let the baked goods cool completely.
While the Oreo cookies are cooling, prepare the cream. In a deep bowl, lightly beat the soft butter. Turn the mixer speed to low and add powdered sugar and vanilla sugar in parts.
We transfer the finished cream into a bag with a round nozzle with a diameter of about 4 mm (if there is no bag and nozzles, then we take a thick bag that is used for freezing food, transfer the cream into such a bag and cut off a corner with scissors).
Break the cooled Oreo cookies into equal pairs.
Squeeze a layer of cream onto one half. By the way, the amount of cream is at your discretion, depending on your taste.
Cover the cream with a second circle of cookies.
Incredibly tender and crispy Oreo cookies are ready at home! Before serving, it is better to keep it in the refrigerator for about 20 minutes so that the cream sets.
And then we brew aromatic tea or pour a glass of cold milk and serve our Oreo cookies to the table. If the cookies are not eaten in one sitting, then store them in the refrigerator in a container with a lid.
The best Cookie recipes with step-by-step instructions with photos
oreo cookie recipe
20-30
1 hour
480 kcal
5 /5 (1 )
Surely everyone remembers the taste of store-bought Oreo cookies - this delicious delicacy with a snow-white filling that simply melts in your mouth. What could be tastier with morning coffee? Recently, my mother bought a good cookbook, which contained a lot of useful tips for baking this delicacy at home. Of course, I decided to make cookies according to the book recipe and was right - my sweet tooth was absolutely delighted with the resulting treat.
I invite you to jointly enjoy the process of making delicious and aromatic cookies with a unique delicate cream, which makes the product even more appetizing and delicate.
Kitchenware
- Sieve for sifting flour.
- Mixer for high-quality whipping of products.
- Some deep containers for convenient preparation of dough and cream.
- Cling film And pastry bag.
- rolling pin for rolling out dough.
- Round small shapes to form cookies with a diameter of about 4 cm.
- Baking paper for baking products.
- Thin spatula for placing cookies on a baking sheet.
- Flat dish for serving baked goods on the table.
We will need
| To prepare the dough | |
| Wheat flour | 300 g |
| butter | 180 g |
| cocoa powder | 50-60 g |
| powdered sugar | 200 g |
| vanilla extract | 5-7 ml |
| egg | 1 PC |
| baking powder | 8-11 g |
| salt | 5 g |
| black food coloring | 5 ml |
| To prepare the filling | |
| butter | 60 g |
| powdered sugar | 340 g |
| vanilla extract | 5 ml |
| milk | 60-70 ml |
| Additional Ingredients | |
| Wheat flour | 50-100 g |
How to choose the right ingredients
- To make cookies, it is better to use premium wheat flour. Other varieties may negatively affect the softness of the product and its taste.
- I do not recommend using margarine or various substitutes such as butter spread instead of butter. In order for the baked goods to be fragrant and airy, choose butter with a fat content of 72% and be sure to check that it does not contain any additives - real butter is made only from cow's milk cream.
Step-by-step instruction
Preparing the dough
- Sift the flour through a fine sieve.
- Then mix it with cocoa powder, baking powder and salt until a homogeneous consistency is obtained.
- In a separate bowl, thoroughly beat the butter and powdered sugar.
- Then add vanilla extract, egg to the lush creamy mass and mix everything again.
- Now we need to combine the flour and cream-sugar mixture.
- Stir everything well and at this stage add food coloring.
- Then continue kneading the dough until a homogeneous mass is obtained. If necessary, add a little more flour.
- To obtain a high-quality dough, I advise you to place the dough on the table and knead it with your hands.
- Next, we form the dough into a sausage and divide it into three equal parts.
- Afterwards we put the dough in the refrigerator for about an hour, and in the meantime we will prepare the cream.
Preparing the cream
Baking cookies
The final stage
Oreo cookie recipe video
For those who like to perceive information visually, I have put together a video with detailed step-by-step instructions for kneading dough and baking homemade Oreo cookies. After watching this video, you can make sure that there is nothing complicated in preparing this delicious product. By itself, the pastry turns out very crispy, and the cream makes it even softer and more delicate in taste. I am sure that your whole family will like the result. Enjoy watching!
How to make OREO COOKIES | OREO
Homemade OREO cookies, how to make them yourself at home.
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RECIPE:
COOKIE:
flour - 300-350 gr.
sl. butter - 180 gr.
cocoa - 50-60 gr.
powdered sugar - 200 gr.
vanilla extract 1 tsp. or vanillin 2 sachets
egg - 1 pc.
salt, baking powder
FILLING:
sl. butter - 60 gr.
powdered sugar - 340 gr.
vanilla extract 1 tsp. or vanillin
milk - 2 tbsp.
BON APPETIT!
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2015-11-28T05:00:00.000Z
- To make cookie dough or cream, you can replace the vanilla extract with two packets of vanilla sugar.
- If you don't have powdered sugar on hand, grind regular granulated sugar in a coffee grinder.
- The cookies can also be made without adding black food coloring because the product is already a very rich brown color.
- If during the process of kneading the cookie dough you notice that it turns out to be too liquid and does not hold its shape, sprinkle it with a small amount of flour - the consistency of the mass should be crumbly, brittle, but not falling apart. ? You won’t soon forget this unforgettable taste and stunningly attractive appearance! Treat yourself and your loved ones with a delicious delicacy loved by all children of the Soviet era.
- How about a delicious homemade one? Baking it will take you very little time, and its suspicious simplicity and intricacy are easily compensated by its excellent taste. I recommend involving children in making cookies; they will be very happy with their first culinary masterpiece.
I guess that's all. I hope that I managed to intrigue you and you will definitely decide to make homemade Oreo cookies. The taste is practically no different from a store-bought product, however, our version does not contain any fillers or substitutes - the cookies are made exclusively from natural ingredients.
If you have any additional questions about preparing it, be sure to ask them in the comments, and I will immediately give a comprehensive answer and help you avoid mistakes. I would also really like to know what cookies are your family’s favorite? What ingredients do you use to prepare it? Write about it, I will definitely try your options and share my opinion about them! I wish you bon appetit and enthusiastic reactions to your culinary masterpieces!
The beloved Oreo cookies can be easily prepared at home. To prepare them you will need only available ingredients. The cookies come out with a rich chocolate and creamy taste.
Homemade Oreo cookies
Kitchen tools: mixer, baking sheet, silicone spatula, parchment, bowls, cling film, rolling pin, glass.
Ingredients
Cooking steps
- Place 215 grams of butter in a bowl, add 195 grams of sugar and lightly beat with a mixer so that the sugar grains dissolve as much as possible.
- Beat the egg into the oil mixture, add 0.1 grams of vanillin and beat with a mixer for half a minute.
- Sift flour, baking powder and cocoa powder into a separate bowl. Add the resulting mixture (3 grams of salt) and mix.
- Place the resulting chocolate mixture in a bowl with the butter mixture and stir with a silicone spatula. As soon as it becomes difficult to mix with a spatula, put the dough on the table and knead with your hands.
- Form a ball from the finished dough, wrap it in cling film and place it in the refrigerator for 60 minutes.
- When the dough has cooled, place it on a floured table and roll it out into a thin layer.
- Using a glass or a die cutter, cut out circles from the resulting layer.
- Line a baking sheet with parchment and place the cookies on it.
- We heat the oven to 180 degrees and place our cookies in it for 10 minutes.
Remove the finished cookies from the oven and cool so that the filling does not spread.
- For the filling, beat 105 grams of butter with 0.1 grams of vanillin using a mixer for a minute.
- Add 36 milliliters of cream to the resulting mixture and mix. Gradually add powdered sugar to the cream mixture and beat with a mixer at low speed. We should get a homogeneous fluffy mass.
- Coat chocolate circles with filling and form cookies.
It is advisable to store ready-made Oreos in a cool place so that the creamy filling does not melt.
Video recipe
In the video you can see the step-by-step process of making Oreo cookies at home.
Oreo cookies filled with cream cheese
Cooking time: 50-55 minutes.
Number of servings: 9.
Kitchen tools: microwave, silicone spatula, cling film, mixer, parchment, baking sheet, rolling pin, glass.
Ingredients
Cooking steps
- Melt butter (175 grams) in the microwave. Pour 70 grams of sugar into the hot butter and stir with a silicone spatula until the sugar crystals are completely dissolved.
- Pour 95 grams of cocoa powder into the oil mixture and mix, trying to completely break up all the lumps.
- Add sour cream (75 grams) to the chocolate mixture and stir until a smooth, homogeneous mass is formed.
- In a separate bowl, mix 305 grams of sifted flour with 5 grams of baking powder.
- Combine the resulting mixture with the chocolate mass and mix with a silicone spatula and then with your hands.
- Wrap the finished dough in cling film and place it in the refrigerator for half an hour.
- While the dough is cooling, prepare the filling for our cookies. To do this, combine 155 grams of cream cheese, 70 grams of powdered sugar, 18 milliliters of cream and 0.1 grams of vanillin in a bowl.
- Beat the resulting mass with a mixer for two minutes. Place the finished filling in the refrigerator for 18 minutes.
- Take the chilled dough out of the refrigerator, divide it into several parts and roll each into a thin layer.
- From the resulting layers, using a glass or cutting tool, cut out circles.
- Line a baking sheet with parchment and place the cookie dough on it.
- Preheat the oven to 180 degrees and bake the circles for 9 minutes.
When all the pieces are baked, let them cool completely so that the filling does not melt or leak out.
- Coat each cooled circle with filling and connect in pairs.
- Ready Oreos should be stored in a cool place.
Video recipe
In this video you can see the detailed process of making Oreo cookies with cream cheese filling.
Conclusion
You can cook it for a party. Your guests will definitely love it. especially suitable for the Christmas holidays. It can even be used as Christmas tree decorations.
Children can be fed tasty and healthy food. Carrots give it a special pleasant aroma and orange color. During fasting, you can prepare tea.
Oreo cookies are sure to please your family and friends. It tastes just as good as the original store-bought cookies.
Friends, what are your impressions of making homemade Oreo cookies?
