Homemade Oreos from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 134) by Joanne Chang and Christie Matheson

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Notes about this recipe

  • Rachaelsb on April 24, 2023

    I have made these since Ms.Chiang’s first Flour book came out-I even got to see her prepare them In a cooking class demo! This is a staple in my cookie rotation, especially when needing to make several different types of cookies for large event or party. Consistently hear an “oooh” when people take their first bite, but be prepared,definitely time consuming.

  • skvalentine on March 12, 2023

    These came out so delicious, but they were a lot more work than I usually put forth for a batch of cookies, so they will be a very occasional treat. But, a treat indeed! Baked less than the stated time in the recipe.

  • Jviney on May 09, 2019

    Yes, these taste exactly like the commercial Oreos, it’s crazy. I pulled mine out of the oven right at 16 minutes, and they crisped up nicely from there. Everybody loved them, it was fun to watch my five-year-old pull it apart just like he would a commercial Oreo.

  • cpauldin on May 22, 2012

    These are very rich so I made the cookie slightly smaller than called for- closer to a commercial oreo size. The filling doesn't initially look like commercial oreo filling but after the cookies sat for a day- or two- they took on the consistency! They kept very well over the course of about 4 days, when tightly wrapped. The cookie tastes JUST like the commercial cookies. They're really delicious!

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