Go Back
Print
Giant Oreo Cookie
What you have here is truly a huge homemade Oreo cookie rather than a cake, made to look like a cookie. Best served cut up into small chunks as it is so rich, it will definitely satisfied a big crowd at a party!
Servings: 20
: 281 kcal
Author: Just Jo
Ingredients
For the cookies
  • 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
For the filling
  • 125 g soft butter
  • 300 g icing sugar
  • 1 tsp vanilla extract
Essential equipment
  • Silicone giant cookie moulds approx 10 inches in diameter
Instructions
  1. 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).
  2. Beat the sugar and butter together for the cookies until very light and fluffy, then beat in the eggs one at a time.
  3. Stir in the vanilla and salt.
  4. 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!).
  5. 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.
  6. 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.
  7. 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.
Recipe Notes

I use Lurpak butter in *all* of my baking but especially when I want a white buttercream. Another trick it to add a teeny, tiny dot of purple food colouring gel into the buttercream and mix well, adding a single dot at a time until the yellow is neutralised and it appears very white. Try it - it really works!