Homemade Oreos

Originally published on my website in 2013 my homemade version of storebought Oreo cookies feature two dark cocoa cookies with a sweet cream filling. With only 10 minutes of doughchilling time and no rolling pin required making a batch of these iconic sandwich cookies from scratch is quicker and easier than you think!
Ingredients
Oreos
1 and 14 cups 156g allpurpose flour spooned leveled
12 cup 41g unsweetened Dutchprocess cocoa powder see Note if using natural cocoa
1 teaspoon baking soda
18 teaspoon salt

12 cup 8 Tbsp 113g unsalted butter softened to room temperature
34 cup 150g granulated sugar
14 cup 50g packed light brown sugar
1 large egg at room temperature
1 teaspoon pure vanilla extract
Cream Filling
14 cup 4 Tbsp 56g unsalted butter softened to room temperature
14 cup 48g vegetable shortening room temperature
1 and 34 cups 210g confectioners sugar
1 teaspoon pure vanilla extract
Instructions
Make the cookies Whisk the flour cocoa powder baking soda and salt together in a large bowl. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment beat the butter granulated sugar and brown sugar on mediumhigh speed until combined and creamed about 3 minutes. Scrape down the sides and the bottom of the bowl as needed. Beat in the egg and vanilla extract. Pour the dry ingredients into the wet ingredients and beat on low speed until a thick dough forms.
Line large baking sheets with parchment paper or silicone baking mats. Roll the dough into small balls 2 teaspoons or 1315g of dough each. Place the cookie dough balls on the lined baking sheets and feel free to squeeze as many as you can onto one since youre refrigerating these and may not have space in your refrigerator for multiple baking sheets. Using the