Cook Like a Pro: Make Oreo Cookies From the Comfort of Your Home!

The concept of biscuits has been around for a number of years and there are some companies which have perfected the art and one such biscuit brand is Oreo.

Today, as part of our Cook Like A Pro series, we are focusing on something less common; making Oreos.

In order to replicate the Oreos, all you have to do is follow the steps:

You can now make Oreos at home from scratch, with a few simple ingredients. The best part is, no added chemicals and preservatives!

So whether it’s night-time, day time, lunch time, dinner time you can snack these goodies anytime. (Just don’t sue us if you get diabetes.)

Fun fact: Did you know March 6th is a National Oreo Cookie Day? 

Here are the incredients and the method through which you can replicate the iconic cookies in your house.


  • 1 1/3 cups cocoa powder
  • 1 1/2 cups flour
  • 1/2 tsp baking soda
  • Dash of salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla essence
For the Filling:
  • ½ cup unsalted butter, softened
  • 1/2 cup vegetable shortening (widely known as ‘Crisco’)
  • 3 cups icing sugar
  • 2 tsp vanilla essence
  • 6 tbsp granulated sugar
  • 4 tbsp light corn syrup
  • 2 tbsp water
  • Pinch of salt
  • 1 egg white (at room temperature)
  • Pinch of cream of tartar

Fun Fact: Oreos are the world’s best selling cookies!


  • Sift together the: flour, baking soda, salt and cocoa powder in a large bowl.
  • Then using a mixer, cream the butter and sugar until light and fluffy this takes about 3-5 minutes.
  • Add the eggs one at a time, being sure not to add them all at once or you’ll end up with huge lumps; add them until each egg is well incorporated.
  • Then add the vanilla, mixing well.
  • Add the dry ingredients and mix just until incorporated, be sure to use a spatula to scrape the sides and the bottom of the mixing bowl.
  • Divide the dough, then place one half of the dough between 2 sheets of wax paper (that should be pre dusted with flour)
  • Roll the dough out into a 1/4 –inch-thick rectangle
  • Repeat with the other piece of dough. Refrigerate both rectangles (covered with the wax paper to prevent it from drying out or forming a skin) until firm, for at least 1 hour or you may store it in the refrigerator for a week.
  • Using a 2-inch round cutter, cut the dough into circles.
  • Place the cookies about 2 inches apart on ungreased/unlined baking sheets, and chill the dough again for 20 minutes. At this stage be sure to preheat the oven to 325 degrees.
  • Bake the cookies until they are well baked and slightly darker around the edges, for about 18-20 minutes. Cool on wire racks.

Fun Fact: The name remains a mystery. Oreo has seen several name changes. The origin of the word “Oreo” might be from the French word for gold (or) because the packaging in the beginning was gold, but no one knows for sure.

While the cookies are cooling it’s time to make the filling.


  • Using a mixer, cream the butter and shortening until fluffy. Beat in icing sugar and 1 tsp of vanilla essence. Set this mixture aside
  • Then in a small sauce pan Stir together the sugar, corn syrup, water, and salt over high heat.
  • Bring to a boil, stirring occasionally
  • Place the egg whites and cream of tartar in the bowl of an electric stand mixer. Start whipping the egg whites to soft peaks on medium speed for about 4-5 minutes
  • When the sugar syrup comes to a boil, reduce the mixer speed to low (Make sure the speed is slow or the syrup may burn you while it’s being mixed), slowly add the syrup into the egg whites a little at a time to warm them. (If you add too much syrup at once, the whites will scramble.) Continue until all the syrup is added.
  • Then Increase the speed to high and whip until stiff and glossy, about 7 minutes. Add in 1 tsp of vanilla and whip 2 minutes more.
  • Then add the egg white mixture to the previous shortening/butter mixture (that had been set aside earlier) with a ratio of 1:2 (1 part egg white mixture, 2 parts shortening mixture)
  • Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches, and voila oreos ready in no time!

Of course you can change up the recipe as you wish. You can even try out new fillings, or add in a few nuts or maybe just eat the entire bowl of filling all by itself!

Be sure to try out this recipe and leave your suggestions in the comments below and tell us which famous dish you want ‘Cook Like a Pro’ to share with you.

  • I guess this site is not a tech blog anymore….. any ways regarding this post i doubt anyone would bother reading it without any videos/photos.

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