O is for: Oreos {Homemade, from Red Gate Bakery}

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If you didn’t bake during quarantine, did you really quarantine? As you guys probably know by now, I am not much of a baker. I don’t love sweets, and I don’t do well with the precision that baking generally requires. However… JUSTIN on the other hand… has been baking up a storm! So when Red Gate Bakery reached out to see if we wanted to try recreating one of their beloved recipes at home, I put Justin on the job to recreate these homemade Oreos.

Red Gate Bakery is a newly-opened intimate bakery in the East Village of New York City. Like so many restaurants during this pandemic, they have been hit extremely hard. If you do end up making this recipe, please consider supporting them by purchasing a gift card. You can also place a pre-order for one of their Saturday pop-ups. (And if you don’t feel like making your own Oreos, they are available for pre-order for $10!)

The Red Gate Bakery recipe calls for making these more “Oreo size,” but we decided to make them extra large “adult size.” Feel free to make them either way! I should also note that we could not find black or Dutch process cocoa, and they still turned out great with regular cocoa!

The filling could not be easier. It consists of just butter, confectioner’s sugar and vanilla. That’s it! It is softer and creamier than traditional Oreo filling, but I actually preferred that.

If you love Oreos, you should definitely try this homemade version from Red Gate Bakery. I don’t expect you to have any leftover, but just in case you do… you could also use them in this Kahlua & Oreo Pie recipe I posted 9 years ago! Again, please consider supporting Red Gate Bakery or ANY of your beloved local eateries with gift cards or contributing to their GoFundMe pages. I hope you are all staying safe and healthy during this time.

Print Recipe

Homemade Oreos

(1 votes, average: 5.00 out of 5)

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If you love Oreos, you will love this recipe! These homemade oreos come from Red Gate Bakery in NYC. We made them extra-large size, but you can make them Oreo-size as well.

Ingredients

• FOR THE COOKIES:
• 1 cup (200g) granulated sugar
• 10 tablespoons (140g) unsalted butter
• 1 (50g) egg
• 1 1/4 cups (160g) all purpose flour
• 1/4 cup (25g) dutch process cocoa
• 1/4 cup (25g) black cocoa
• 1 tsp (6g) baking soda
• 1/4 tsp (1g) baking powder
• FOR THE FILLING
• 1/2 cup (1 stick, 115g) unsalted butter
• 2 cups (240g) confectioner's sugar
• 2 tsp (10g) vanilla extract

Instructions

FOR THE COOKIES:

1

Preheat oven to 350 degrees F.

2

Combine all dry ingredients (flour, cocoa, soda, powder, salt) in a small bowl.

3

In a large bowl, cream together butter and sugar until light and fluffy (~3 minutes). Scrape down sides and add egg. Add dry ingredients, mixing only to combine.

4

Scoop into rounded teaspoons (or tablespoons for extra large cookies) one inch apart on a baking sheet.

5

Bake for 10 minutes, rotating pan front to back midway through. Allow to cool completely.

FOR THE FILLING:

6

Mix together all filling ingredients until light and fluffy.

FOR ASSEMBLY:

7

Match individual cookies and place ~1/4 tsp of filling on one half (1 teaspoon for extra large cookies), sandwiching the other to form each cookie.

Notes

The original recipe called for smaller (more Oreo size) cookies. We decided to make them extra large. Also, if you can't find dutch process or black cocoa, you can use regular unsweetened cocoa.