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

  • dark chocolate chips
  • cocoa powder
  • confectioner's sugar
  • all-purpose flour
  • butter

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Notes about this recipe

  • 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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