Is it just me, or do you think the idea of an Oreo is oh so much better than that of the taste of one?
Being a Brit, I was first lured to nibble the black and white cookie after seeing TV shows and movies where American kids eat them in a twist, lick, dunk fashion alongside a large glass of milk to wash them down with. As much as I like to crumble them into brownies or frosting for cupcakes, the texture is dry and really, they don’t taste of much. Shocking, I know, but true!
As with pretty much everything that you can possibly cook or bake, the Oreo is oh so much better made at home. You know I love to recreate confectionary at home and usually, I’m really striving to recreate the flavours and textures of the mass-produced version but with ingredients that I know and trust, and none of the nasty extra preservatives, anti-caking agents and goodness knows what else.
Like my Homemade Rolos, or Macarunchies (Crunchie Macarons). But with the Oreo, I decided to come up with a recipe which matches my dream of what the cookie should taste like, as opposed to the dry and mealy reality of the commercially available cookie! When Hungry Hubby’s boss wanted me to make a giant Oreo for son’s 18th, after making a giant choc chip cookie for her daughter’s 21st I jumped at the chance to get creative in the kitchen once again.
They were some lucky kids I hasten to add as not only did they get their favourite cookies made into giant versions, they each got a chocolate cake (this is my go to one) – hers was a Minstrels and Kit Kat anti-gravity cake and his was a Haribo extravaganza!
My homemade Giant Oreo Cookie is exactly what it says on the (cookie) tin. It’s a huge 10 inch diameter dark chocolate cookie sandwiched with a real vanilla buttercream (make your own vanilla extract, it’s so worth doing in simple bakes like this one). I found some brilliant silicone giant cookie moulds on Amazon and at the time of writing, they are only £4.97! A total bargain with the added bonus of being good quality silicone which is easy to unmold doesn’t impart an aftertaste and they have a really good design too.
You can use cake mix in them if you fancy an Oreo cake but I’ve kept true to the original and gone for a giant chewy, fudgy, chocolate cookie instead. I love Callebaut Extra Brute cocoa at the best of times but especially so in cases when I want a very darkly coloured chocolate cake. Together with the dark muscovado sugar which lends treacly chew to the finished bake, this truly is a black and white cookie worthy of devouring, with or without a huge glass of milk. I dusted a little cocoa powder on the cookie to help show the details for the photographs here so it looks lighter than it is in reality.
A perfect party piece, and great for cookie monsters who would rather have the chew of a good cookie than the soft, tender crumb of a chocolate birthday cake (…or as well as in the case of Hungry Hubby’s Boss’s son lol!). Don’t skimp on the chilling time before you unmold the cookies – I promise I’ve tried without and you’ll end up losing the patterned bits if the cookies aren’t completely chilled and solid. Give it 30 minutes before serving and you’ll be eating the biggest mouthful of darkly delicious fudgy chocolate cookie you’ve ever had.
- 200 g very soft butter
- 250 g dark muscovado sugar
- 2 large eggs
- 2 tsp vanilla extractt
- 1/2 tsp sea sal
- 200 g plain flour
- 50 g cocoa
- 1 tsp baking powder
- 125 g soft butter
- 300 g icing sugar
- 1 tsp vanilla extract
- Silicone giant cookie moulds approx 10 inches in diameter
Preheat the oven to 180˚C and place a baking sheet in the oven to preheat. Grease your cookie moulds (as always, I like my rapeseed/canola oil spray).
Beat the sugar and butter together for the cookies until very light and fluffy, then beat in the eggs one at a time.
Stir in the vanilla and salt.
Sift the flour, cocoa and baking powder together then fold into the creamed butter mixture. When well mixed, divide into two and spread into the greased giant cookie moulds. I thin it out towards to edges to prevent it puffing up around the rim of the cookies, making sandwiching them much easier (and more aesthetically pleasing!).
I find it's best to cook one at a time so store the second cookie in the fridge whilst the first bakes for 22-25 minutes.
Cool on a rack until both cookies are cold then transfer to the fridge for 30 minutes minimum (an hour is best) to allow them to solidify so when you carefully peel away the silicone, it will leave the imprint of the ridges, any decoration and the embossed word "cookie" in tact.
Make the buttercream by beating the butter with the (sifted) icing sugar until very pale, light and fluffy before mixing in the vanilla. If liked, use a piping bag with a large plain nozzle (1.5 - 2cm wide) to pipe the buttercream on the undersurface of one cookie then sandwiching the second on top. Or just use a palette knife to smooth it on.
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