This Slice & Bake Oreos recipe makes homemade Oreos easier to make because there is no cookie cutter required. This easy cookie dough is a slice and bake style that results in the perfectly circle cookies with little effort! Classic chocolate cookies with vanilla filling is sometimes all you need, and now they are even easier to make!
Why You'll Love This Recipe
I recently bought some Newman's Own organic oreos as I am using them for an upcoming recipe. It's been so long, I kinda forgot how good Oreos are as I don't usually buy them. And then I think about making them sometimes, but to make them absolutely perfectly it requires cutting out cookies. And if you know me at all, then you know there is nothing I hate more than cutting out cookies! It is not for me, and I am okay with saying it.
I was thinking about how to make homemade Oreos easier to make, without cutting them out. And I had the idea to make a slice and bake Oreo cookie recipe. Because when you make slice and bake cookies, they can get that perfectly round shape that is very similar to cutting out cookies, but without all the headache. So, I created this Slice & Bake Oreo cookie recipe!
Then I made a traditional cream filling with butter, powdered sugar, and heavy whipping cream. And I whipped it up, and filled these bad boys with lots of it. These easy homemade Oreo cookies are so easy to make when you use my slice and bake method! I hope you like this style of homemade Oreos as much as I do!
Tips for Slice & Bake Oreo Cookies
• Make sure to use softened butter for the cookies and filling. I like to leave butter out on the counter to soften naturally, and during this cooler time of year, that can even take overnight. If you forget to leave butter out or need to microwave it, only microwave it for 10 seconds per 1/2 cup.
• I prefer to use Dutch cocoa powder as it is sweeter than natural cocoa. In this recipe, you can also use a natural cocoa in place of Dutch cocoa if you prefer.
• Make sure to use a sharp knife when slicing the cookies, I prefer to use a chef's knife.
• Make sure to let cookies cool completely before filling them. This prevents the filling from melting and you want to have that sweet cream filling stay in tact.
• Store in a cool dry place so these cookies keep their texture. I recommend using a cookie jar or a tin.
Ingredients for Slice & Bake Oreo Cookies
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Slice & Bake OreosDifficulty: Easy
Make homemade Oreos easier with my slice and bake method, no cookie cutter required. Try these Slice & Bake Oreos next time you're craving nostalgic cookies!
3/4 cup (170 grams) organic salted butter, softened
226 grams (1 cup) organic cane sugar
1 teaspoon organic vanilla extract
1 organic large egg
212 grams (1 2/3 cups) organic all purpose flour
43 grams (1/2 cup) organic Dutch cocoa, sifted
3/4 cup (170 grams) organic salted butter, softened
340 grams (heaping 2 1/3 cups) organic powdered sugar, sifted
2 tablespoons organic heavy whipping cream
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract and mix on low until combined and there are no chunks of butter.
- Add the egg, flour, and cocoa and mix on low until combined.
- Have a large piece of plastic wrap ready. Roll the dough into a log that is about 10-inches long, and place on the plastic wrap and wrap up tightly. Refrigerate for at least 2 hours, or overnight.
- Preheat the oven to 325°F. Line 3 baking sheets with parchment paper.
- Slice the log into cookies that are fairly thin, about 1/8-inch thick. Think about if you're slicing a piece of salami, that's how I like to measure this one.
- Place on the prepared baking sheets spacing 1-inch apart.
- Bake for 17 to 20 minutes or until the cookies look set and dry around the edges. Allow to cool completely on the baking sheets.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and heavy whipping cream. Mix on low until combined, then speed mixer up to high for 1 to 2 minutes or until light and fluffy. Transfer to a piping bag with no tip.
- Turn over every other cookie so they are paired, and pipe a dollop of filling onto each turned over cookie. Sandwich the cookies together.
- Store in a cool dry place for up to 5 days.
- High Altitude — Bake at 325°F for 15 to 18 minutes or until the cookies look set and dry around the edges.
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Make sure to check out my Eggless Chocolate Chip Cookies recipe, which I'm sure you'll love too! And, share it with someone who you think may also like it!