Since sharing with you my Forbidden Oreo Pudding Cake, I have had requests to share with you my Grandma’s recipe for Homemade Oreos. I am delighted to share this with you today. The cookie itself is made from a cake mix, Crisco, and eggs. These are quick and easy to make, but I am still trying to get them to taste just like my grandma’s!
Dreamy Homemade Oreos
1 box Duncan Heinz Devil’s Food cake mix
2/3 C Crisco (no butter or margarine)
Mix well, but don’t overmix*. I will put a splash of vanilla into the mix as well. Use large end of a melon baller to measure the balls. I like to keep them pretty small, about 1″ in diameter. Roll into balls. Bake on ungreased cookie sheet for 8-10 minutes at 375 degrees. You will not want to overcook. I keep mine in for 8 minutes tops. I like my Oreos to be plump rather than flat. After cookies cool, put a dollop of frosting in the center of two cookies and then smoosh them together rather than spreading frosting on with a knife (this makes them thicker and plumper and yummier!).
1 pkg. powdered sugar (2 lb)
1 stick of butter, softened
1 tsp. vanilla
1 (8 oz) cream cheese, softened
Mix together until smooth. You won’t use a whole 2 lb package of powdered sugar, just taste to see how sweet you like it!
*This recipe makes about 3 dozen sandwiched cookies.
…Make sure to eat with milk!
Duncan Hines cake mix makes a huge difference. I made them with Pillsbury…turned out dry and flakey and not as chocolatey as the Duncan Hines one I made earlier! So pay the extra $ for the right mix.
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