I’m back…Homemade Oreos

For those of you who don’t follow my family blog, I’m pregnant! Which means I have been hating sweets, especially chocolate and haven’t had much of appetite for anything. But…I’m back! My food aversions are gone so I am back to the old Christy who eats everything! This is one of my Paula Deen favorites. She calls these Chocolate Sandwich cookies but I call them Homemade Oreos. I like her version of these because there isn’t any Crisco in the recipe. The version with Crisco makes me gag because all I can taste is the Crisco. Enjoy!
These are the bomb!

Homemade Oreos

Yield: 2 dozen

Ingredients

  • 2 boxes Devil's food cake mix
  • 4 eggs
  • 2/3 cups vegetable oil
  • 1 8 oz. package of cream cheese, softened
  • 1/2 cup ( 1 stick ) butter, at room temperature
  • 3 cups confectioners' sugar
  • 1/2 teaspoon vanilla

Instructions

  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
  2. In a large bowl combine the cake mix, eggs, and oil with a mixer. The batter will be very stiff. Pinch of pieces of batter and roll into 1 inch balls. Place 1 inch apart on prepared cookie sheets and flatten slightly with fingertips. Bake for 8 to 10 minutes, until a slight indentation remains when lightly touched. Remove immediately from the cookie sheets with a spatula and cool on a wire rack.
  3. In a small glass bowl, combine the cream cheese and butter until completely blended. Gradually add in the sugar and vanilla and mix until the icing is smooth. Spread half of the cookies with icing and top with remaining cookies. Store in the refrigerator in an airtight container or resealable plastic bags. Makes 2 dozen oreos.

Notes

Source: Paula Deen

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.the-girl-who-ate-everything.com/2009/02/im-backhomemade-oreos.html

 

 

Homemade Oreos
Serves: 2 dozen
 
Ingredients
  • 2 boxes Devil's food cake mix
  • 4 eggs
  • ⅔ cups vegetable oil
  • 1 8 oz. package of cream cheese, softened
  • ½ cup ( 1 stick ) butter, at room temperature
  • 3 cups confectioners' sugar
  • ½ teaspoon vanilla
Instructions
  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
  2. In a large bowl combine the cake mix, eggs, and oil with a mixer. The batter will be very stiff. Pinch of pieces of batter and roll into 1 inch balls. Place 1 inch apart on prepared cookie sheets and flatten slightly with fingertips. Bake for 8 to 10 minutes, until a slight indentation remains when lightly touched. Remove immediately from the cookie sheets with a spatula and cool on a wire rack.
  3. In a small glass bowl, combine the cream cheese and butter until completely blended. Gradually add in the sugar and vanilla and mix until the icing is smooth. Spread half of the cookies with icing and top with remaining cookies. Store in the refrigerator in an airtight container or resealable plastic bags. Makes 2 dozen oreos.
Notes
Source: Paula Deen

Make sure you’re following The Girl Who Ate Everything for the latest recipes!

Facebook | Pinterest | Twitter | Instagram



Speak Your Mind

*

Rate this recipe:  

Comments

  1. I absolutely LOVE these!! So easy and so good! Glad to hear you are back!

  2. This comment has been removed by a blog administrator.

  3. Yummy.. i must try out this recipe.. looks like it’s easy and fun!!

    Greets from BFC!!

  4. Wow excellent recipe, thanks for sharing I love cookies type oreo haha

  5. Its an excellent treat for everyone. Nice recipe You make my day. Great Post.

  6. I made these yesterday and I wanted to say they turned out great! They tastes just like oreos! Thanks for this awesome recipe!

  7. My OReo loving daughter sais “No way!” When i suggested this recipe. . . We will see very soon. Thank you.

  8. I cut in half the recipe above for a small gathering and they were a hit. Went to make a second time and followed the recipe as is and they were so tacky that I could not make them into balls…just stuck to my hands. Thought it was possibly the brand of cake (Duncan Hines) so I went to the store and bought another brand (Betty Crocker)…same problem. Saw the original recipe called for 18.5 oz packages where I was only using 15.5 oz packages with the BC brand so I put in half of a third package but it did not help… any suggestions?

    • Christy {The Girl Who Ate Everything} says:

      JC,
      So the first time they weren’t tacky? The only thing I can think of is the size of a eggs you used. Did you use extra large eggs?