The Best Of Both Worlds | The Jewish Week | Food & Wine

The Best Of Both Worlds

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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 She also holds a BA in Journalism and Politics from NYU.

Servings & Times
  • 36 cookies
Active Time:
  • 30 min
Total Time:
  • 30 min

For the cookie:

9 tablespoons butter or margarine, softened

2/3 cup sugar

1 egg yolk

1 1/4 cups all-purpose flour

1/4 cup cocoa powder

1/2 teaspoon baking soda

1/8 teaspoon baking powder

1/4 teaspoon salt

For the filling:

2 tablespoons butter or margarine, softened

1 cup sifted confectioners’ sugar

2 tablespoons vegetable shortening

1 teaspoon vanilla

  1. For the cookies, beat together the butter and sugar until light and fluffy.
  2. Mix in the egg yolk. Add the flour, cocoa, baking powder, baking soda and salt and beat until no streaks of white remain.
  3. On a parchment-paper lined baking sheet drop spoonfuls of dough.
  4. Bake on 375 F for about nine minutes. Remove and cool on a wire rack. Meanwhile, beat together all the ingredients for the frosting.
  5. Meanwhile, beat together all the ingredients for the frosting.
  6. When the cookies are completely cool, spread or pipe an even layer on one cookie, leaving a small border unfrosted. Sandwich together.