Homemade Oreo cookies from BraveTart: Iconic American Desserts (page 213) by Stella Parks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KatGeorge on October 08, 2024

    Made these with great success! I used light corn syrup and did not use the coconut oil. Made the traditional filling and added a teeny extra sprinkle of salt (teeny tiny). I reserved some filling and mixed with peanut butter to fill six of the cookies. Will work on that to get a little more peanut punch but was delicious. Will pull out of the oven at 12 minutes rather than 15 next time and put an embossed rolling pin on my Christmas list!

  • dbuhler on March 22, 2024

    I made these as written and made no adjustments. My oven runs hot, so I baked mine for 10 minutes and that was perfect. I really liked the flavor of these and if I ever need a plain chocolate biscuit cookie I would definitely make these again. I got 44 sandwich cookies, but they were super small...I used the recommended 1.5 inch cutter and they didn't spread at all. I can't wait to make these cookies again using the Thin Mint cookies instructions in the book!

  • meginyeg on December 19, 2023

    Made just the outside. They turned out pretty good. Definitely didn't need 15 mins bake time. Mine were done at 12.

  • adrienneyoung on August 21, 2020

    My baking seems to go from bad to worse. These were ... only ok. Also, my piping skills are not the best. Sigh. Back to the drawing board...

  • khopkins1012 on April 03, 2020

    I had a few friends over one evening and we made these as a group. Everyone liked them. I would make again and be cautious about over baking them.

  • stockholm28 on October 13, 2019

    I wanted to make these just for the novelty of making them. I agree with previous poster about being careful not to bake too long. 12 minutes of baking worked for me. I baked the first batch for 15 minutes and they were burnt and very bitter and ended up getting tossed. These were very good, but a bit of work for me.

  • martinhenry on December 03, 2018

    This recipe is pretty perfect. I have made the cream filling with both butter, refined coconut oil, and un-refined coconut oil, and it's been perfect every time. People adored this recipe and the cookies were gone in a flash. I've found that its much easier to handle the cookies if you chill the dough after rolling it out, then cutting the chilled dough and moving the cut out cookies to the baking tray.

  • darcie_b on August 28, 2017

    These are terrific. The dough gets warm and soft very easily so try to do this on a cool day. The filling makes a generous amount; I used about half of it. It's hard to tell when the cookies are done because they are so dark; err on the side of pulling them out a bit early because they get bitter if overbaked.

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