What are the ingredients in Oreos?

INGREDIENTS: UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), SUGAR, PALM OIL, SOYBEAN AND/OR CANOLA OIL, COCOA (PROCESSED WITH ALKALI), HIGH FRUCTOSE CORN SYRUP, LEAVENING (BAKING SODA AND/OR CALCIUM PHOSPHATE), SALT, SOY LECITHIN, ...

What is the filling in Oreos?

The creamy filling inside an oreo is not cream because the recipe contains no milk product as such the FDA prohibits Nabisco from labelling the creation as cream. The creme is made from some combination of sugar, high fructose, corn syrup, soy lecithin, artificial flavour and palm or canola oil.

What makes Oreo cookies so dark?

Dutch cocoa makes the wafers flavorful and dark. Rolling a super-thin dough keeps the cookies delicate and crisp. Cooking the butter drives off water, keeping the filling firm and stiff at room temperature.

What is the white stuff in the middle of an Oreo made of?

In the early 1990s, health concerns prompted Nabisco to replace the lard in the crème filling with partially hydrogenated vegetable oil.

What does Oreo stand for?

The most common version asserts that Oreo derives from or, French for "gold" and supposedly the color of the original packaging. Others say it stands for "orexigenic," a medical term for substances that stimulate the appetite (including cannabis).

The Oreo flavor does have a hint of cocoa flavor, a bit of chocolateyness and bitterness, but the flavor of the salt and the alkaline baking soda in them is at least as strong. If you taste carefully, you can also taste the Oreos from the last batch they mixed in.

What cookie was Oreo a knockoff of?

Oreo was created in 1912 as an imitation of Hydrox. Oreo eventually surpassed Hydrox in popularity, which resulted in the Hydrox cookies being perceived by many as an Oreo off-brand, despite the opposite being the case.

Why is Oreo unhealthy?

Summary. Oreo cookies have high amounts of sugar, fat, and calories. Therefore, it can cause severe health conditions like diabetes, obesity, and heart diseases.

What is the best selling cookie in the world?

Oreo is the best-selling cookie in the world. It is now sold in over 100 countries. Oreo was first produced in 1912 by the National Biscuit Company, now known as Na-Bis-Co.

What flavor is the black part of an Oreo?

The cocoa used in Oreo cookies is dutched (treated with alkali). This makes it darker, and also makes it less bitter. Dutched chocolate comes in a number of different grades, one of which is called black cocoa. It is very dark, much darker than ordinary dutched cocoa, and intensely flavored.

Is it OK to eat a whole packet of Oreos?

Okay but seriously if you eat a whole pack in one sitting you will get really nauseous and probably throw up. I would recommend sticking to the serving size plus a few more. I've eaten a whole box in one sitting before, which is around 50 cookies, and nothing really happened.

Are Oreos safe for nut allergies?

Fig Newtons, Nabisco Ginger Snaps, Oreos, and Barnum's Animal Crackers are also safe choices.

Are Oreos actually vegan?

Many vegans refer to Oreos as “accidentally vegan,” meaning they don't contain animal products — but they weren't created to be a specifically vegan treat. Oreos do not contain milk, eggs, or any other animal-derived products, so they are technically vegan in that sense. Plant-based cookies and cream lovers rejoice!

Does Oreo have Red 40?

Nabisco's seasonal Winter Oreos, which have a red filling, have 31 mg of Red 40 per serving.

Homemade Oreo Cookies (2024)

Home » Recipes » Cookies » Homemade Oreo Cookies

by Beth @ The First Year //Published July 31, 2017, Updated February 2, 2024

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With almost a half a million pageviews and counting, these oreo cookies are one of the most loved cookie recipes on my website, and for good reason!

Below I’ll teach you how to take a popular cookie and put it inside a cookie! Follow my 5 easy steps for the perfect crispy on the outside, chewy on the inside cookie that is ready to bake in just 10 minutes.

Let’s take our favorite cookie and put it INSIDE cookies!!

And that’s how oreo cookies were born. We also took America’s favorite cookie (aka the oreo) and put it inside ice cream to make oreo ice cream.

Love cookie dough? Try this edible cookie dough recipe. Add in chopped oreos for oreo cookie dough!

Why you’ll love these Oreo Chocolate Chip Cookies:

loaded with 2 cups of oreos.
crispy on the outside, but chewy on the inside!
a dupe for cookies and cream cookies.
ready to bake in 10 minutes because you don’t chill the dough!

I made these last week for a party, everyone raved about them! Next time I’ll make a double recipe!
-Barb

Oreo Cookie Ingredients

all purpose flour: flour is necessary to build structure in cookies
baking soda: helps to leaven and lift the dough
salt: enhances the other flavors
butter: adds flavor and tender texture
brown sugar: adds sweetness & flavor, keeps the cookies moist and adds chewiness
granulated sugar: adds sweetness, flavor and encourages browning
egg: binds the cookies together by providing structure
vanilla extract: adds flavor
oreos: the star of the cookie!
semi-sweet chocolate chips

How to Make Oreo Cookies

Prep oven and cookie sheet.Preheat the oven to 350º F. Line a cookie sheet with a silicone baking mat or parchment paper.
Dry ingredients.In a mixing bowl, combine the flour, baking soda, salt, Oreos and chocolate chips. Set aside.
Beat together.In a separate bowl, a larger mixing bowl, combine the butter, brown sugar, and granulated sugar. Beat on medium speed for 1 minute. You want this mixture to be fluffy and pale in color.
Mix in wet ingredients.Add in the eggs and vanilla extract, and beat for 30 seconds.
Mix in dry ingredients.Gradually add in the flour mixture, mixing on low or with a spatula just until combined.
Form dough balls.Use a cookie scoop to form 2 tablespoon sized cookie dough balls, roll into a smooth ball between your hands. Make sure each ball is of equal portions. Press the remaining oreos and chocolate chips on the outside of the dough balls.
Bake.Place about 8 cookies on a cookie sheet lined with a silicone baking mat at a time. I recommend only baking 1 cookie sheet at a time for even baking. Bake 2 tablespoon sized cookie dough balls for 10-12 minutes.
Cool.Allow the cookies to cool for 15 minutes on the baking sheet before removing them or use a cooling rack.

Troubleshooting this Oreo Cookie Recipe: What causes cookies to spread?

Quick answer: lots of things.

Not enough flour in the batter. If there isn’t enough flour or structure to the cookie dough, the fat will melt fast, causing the cookies to spread.
Too much sugar / too much butter: too much of these ingredients and too little flour mess with the structure of the cookie. It’s about finding the perfect balance.
Melted butter and not refrigerating the dough. Since our recipe doesn’t call for refrigerating the cookie dough before baking it’s crucial to use SOFT not melted butter.
If you forget to pull your butter out of the fridge in advance, learn how to soften butter quickly.
Greased cookie sheets. Do not grease your cookie sheets, use parchment paper or silicone baking mats. Greased cookie sheets encourage cookies to spread.
Oven temperature.Too high, too low, or hot spots in your oven.
Cookie sheets that are warm. This can happen if you are using the same cookie sheet without allowing it to cool between batches. If I am using the same cookie sheet to bake all my cookies, I place it in the fridge for 2 minutes between batches. Ideally, I like to use 2 cookie sheets, so one can cool with cookies on it while the other one is in the oven.

How to Properly Measure Flour

The most accurate way to measure flour is to use a kitchen scale, weighing it in grams.

If you don’t have a kitchen scale, follow this method.

Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
Use the back of a butter knife to level off the excess.

Total Time Required

10 minutes to make the cookie dough
14-16 minutes to bake the cookies
15 minutes to cool the cookies

How to store Cookies and Cream Cookies

Store these cookies in an airtight container on the counter for up to 5 days. To ensure that cookies stay soft for days, place a piece of bread in the container. The moisture from the bread will be absorbed by the cookies.

Oreo Cookie Pro Tips

Properly measure the all purpose flour using the spoon and sweep method.
Use room temperature butter for easier creaming of the butter and sugar.
Use a cookie scoop to form uniform balls.
Press additional oreo pieces on the outside of the dough balls before baking for a loaded cookie presentation like the photos!

Baking Time Suggestions

For the cookies and cream cookies in the photos, the dough balls were about 3 heaping tablespoons, so that’s a large cookie! I baked those for 14-16 minutes – just until the edge of the cookie would begin to turn golden.

If you make smaller dough balls, you should reduce the baking time otherwise the cookies will be over done.

Oreo Cookie Recipe FAQs

Is cookies and cream just Oreos?

Oreo is a brand name owned by Nabisco. The flavor profile of cookies and cream and Oreos are the same – chocolate cookies with white cream filling.

What was the first cookies and cream cookie?

On March 14, 1912, the name “Oreo” was officially trademarked. This particular cookie was introduced as a competitor to the original Hydrox cookie, which was manufactured by the Sunshine company and had been on the market since 1908.

What is the white filling in Oreos called?

The white filling in Oreos is commonly referred to as “creme” or “creme filling.” It is a sweet, creamy substance that is sandwiched between the two chocolate wafers of the cookie.

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Oreo Cookie

4.46 from 394 ratings

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

Yield: 24 cookies

These cookies are loaded with 2 cups of chopped oreos! Some of the best oreo cookies or cookies & cream cookies we’ve tried! Crispy on the outside and chewy on the inside!

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Ingredients

2 ¾ cups all purpose flour
1 tsp baking soda
½ tsp salt
2 cups chopped oreos, divided (about 15 cookies), Not oreo crumbs but crushed oreo pieces. Place the oreos in a ziploc bag and use a rolling pin to crush them – then measure out 2 cups.
1 cup semi-sweet chocolate chips, divided
1 cup unsalted butter, room temperature, 2 sticks
¾ cup packed brown sugar
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract

Instructions

Preheat the oven to 350º F.
In a medium sized mixing bowl, combine the flour, baking soda, salt, 1 & 1/4 cups oreos, and 1/2 cup chocolate chips. If you do not want to press oreos or chocolate chips on the outside of each dough ball before baking, add all of the oreos and chocolate chips now. Set aside.
In a large mixing bowl, beat the butter, brown sugar and granulated sugar with an electric mixer until blended, about 1 minute. Add the in eggs and vanilla, beat again until mixed.
Gradually add in the flour mixture, mixing on low or with a spatula just until combined.
Line a baking sheet with a silicone baking mat or parchment paper. Use a cookie scoop to form dough balls. Press the remaining oreos and chocolate chips onto the outsides of the dough balls. Place 6-8 cookies on a tray, about 3 inches apart. Bake for 10-12 minutes, or until the edges are light brown and the center is puffy. I like to slightly under bake these cookies so when they cool, they are soft and chewy! Allow the cookies to cool for 15 minutes before removing them from the baking sheet. Store in an air tight container.

Notes

Properly measure the all purpose flour using the spoon and sweep method.
Use room temperature butter for easier creaming of the butter and sugar.
Use a cookie scoop to form uniform balls.
Press additional oreo pieces on the outside of the dough balls before baking for a loaded cookie presentation like the photos!

Cuisine: American

Course: Dessert

Author: Beth

Calories: 283kcal, Carbohydrates: 37g, Protein: 3g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 36mg, Sodium: 165mg, Potassium: 104mg, Fiber: 1g, Sugar: 21g, Vitamin A: 263IU, Calcium: 20mg, Iron: 2mg

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originally published July 31, 2017 — last updated February 2, 2024 // 110 Comments

Posted in: Christmas, Cookies, Family Favorites

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