I pink puffy heart Golden Oreos. If forced to choose one kind of Oreo, it would be Golden over regular every single day.
Now I can make my Golden Oreos at home. They’re soft, they’re sweet, and they’re totally from scratch!
Do you watch HGTV? We watch a lot of it. It’s kind of our default channel (well, besides the Food Network). Pretty much the entire line-up is family friendly and I’d rather Jordan watch home improvement shows than another whiny teen show on Disney channel.
Plus, maybe she’ll learn something. I need a new kitchen, new bathrooms, and my office could use some redecorating. I think of all her HGTV watching as training. At least she’s learning something!
I only ask if you watch HGTV because Jenny Garth has a new show coming out. It starts September 16th. Do you know how I know that date off the top of my head? Because they show the commercial approximately 1 million times per 30 minute show. I’m not even joking – every single commercial break has at least one commercial for it.
I feel like calling up the marketing PR team for her show and telling them to just stop. I mean, not that I’m a huge PR expert or anything but holy cow if I have to see that commercial one more time I might never even watch any show with Jenny Garth in it ever again. And that’s a shame because I’d really miss watching my 90210 reruns.
Something Jenny reminds me of in every single commercial (seriously – not only do they play it every break but it’s the same freaking commercial) is that “once she sets her mind to something” she’s not easily deterred.
I guess we have something in common. I set my mind to making these Homemade Golden Oreos and I had to make them 3 times to get them perfect.
So…Golden Oreos. They’re my favorites. I mean, I love regular ones too, and ones filled with peanut butter, but I really, really love Golden Oreos.
So I set out to make my own version. And I did!
The cookies are soft and chewy vanilla cookies and they’re sandwiched with a sweet vanilla frosting. These cookies are a meal.
I used butter as my fat for both the cookies and the filling. I know that authentic Oreos use shortening (Crisco), but I just prefer the taste of butter in my baked goods. So these aren’t exactly copycats of a Golden Oreo, but they’re golden and they’re full of vanilla flavor and they’re addictingly good.
Plus, they’re soft-batch style (always my preference) and they’re totally homemade with no mixes. Y’all like that, right?
A note about the recipe: you must chill the dough. I like to scoop balls of dough onto a cookie sheet or into a Tupperware container and chill overnight, but 4 hours would be fine. You need to chill them because otherwise they’ll be too flat. They’re flat enough as it it is! Even though they get flatter than my normal cookies do, they still have that chewy softness I really love in a cookie.
It’s like a Golden Oreo but better!
Did I mention one sandwich is two cookies AND frosting? I mean, what can get better than that?
Soft Homemade Golden Oreos
For the cookies:
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1/2 cup unsalted butter softened
- 2/3 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 tablespoon vanilla extract or vanilla bean paste
- 1 egg
For the filling:
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tablespoon vanilla extract or vanilla bean paste
- 2 tablespoons heavy whipping cream
- Whisk baking soda, salt, and flour in a medium bowl. Set aside.
- Cream butter and sugars in the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer). Cream until fluffy, about 1 minute.
- Add egg and vanilla and mix until combined. Slowly mix in dry ingredients, scraping the sides of the bowl as necessary.
- Line a cookie sheet with parchment paper or a silicone baking mat. Scoop 2 tablespoon cookie balls onto the cookie sheet. There’s no need to space them out, you’re going to chill them, so they can be close together. Wrap well with plastic wrap and chill for at least 4 hours or overnight.
- Preheat oven to 350°F. Line two cookie sheets with parchment or silicone baking mats. Place chilled cookie dough balls at least 2” apart on the cookie sheets. These will spread. I put about 8-9 per sheet.
- Bake for 9-11 minutes, until the edges are golden. Remove from the oven and tap the cookie sheets on the top of the stove lightly to flatten the cookies a bit. Let cool completely before frosting.
- To make the frosting: mix butter with a hand mixer until creamy and smooth. Mix in powdered sugar slowly until crumbly. Add vanilla and 1 tablespoon heavy whipping cream and mix until smooth. Add up to 1 more tablespoon of cream to get the right spreading consistency for your frosting.
- Frost the bottoms of half the cookies, then sandwich with another cookie. Store in an airtight container for up to 4 days.
Nutritional information not guaranteed to be accurate
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: August 28, 2014