The Best Of Both Worlds
A superior Oreo, and a cold glass of milk. You deserve it. Amy Spiro/JW
Yes, you can make Oreos at home.
For a long time Oreos were a no-go for kosher consumers. Their lard-y filling was just not going to be on the table for most observant Jews. But in the mid 1990s Nabisco finally replaced the lard, rendering Oreos available for all Jews.
Despite the fact that Oreos are now readily available everywhere, I love to try and remake snacks in my own kitchen, and these seemed a fairly easy one to tackle. The crispy chocolate cookie, the gooey vanilla filling are manageable undertakings for a home baker. If you wanted to make things even quicker, you could skip making the filling and use storebought frosting, though the taste and texture will be a little bit different.
If you want to keep the cookies crisp as long as possible, only fill the ones you think will be eaten. As soon as the cookie hits the soft filling (the storebought ones have some magic I don't) they will start to soften up a little. If you want true "Oreo" sized cookies, then use only about a teaspoon of dough at a time.
Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.