Oreo Cookie Recipe

I LOVE homemade Oreo cookies. I usually cheat and make them from devils food cake, but my friend Niki had this from scratch recipe that she hadn't had time to try out. So, she emailed it to me, and I gave it a try. It is SO good! So here it is.
For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa (I used whatever brand regular cocoa was in my cupboard)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter (can microwave for 15 seconds-soft not melted)
1 large egg

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

1. Preheat to 375°F. And spray cookie sheets with non-stick
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. Once mixed add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass. (took a few minutes for mine)
3. Take rounded teaspoons of batter and place baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes. Let cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy. (I dumped the butter and shortening in and mixed and then dumped the powdered sugar and vanilla in)
5. Spread cream on cooled cookie. Put another cookie on top to make sandwich. Dunk generously in a large glass of milk, if desired.

Note: Let’s talk about the sugar for a minute, shall we? This is a sweet cookie. A good, sweet cookie. Yet, if you think of an actual Oreos, the wafers are fairly un-sweet and actually on the slightly salty side, which contrasts with the super-sweetness of the filling bringing harmony, happiness, yada yada. If you want your cookie closer to that original, you can take out a full half-cup of the sugar. If you want to make the cookie by itself (as I did a while back for ice cream sandwiches), go ahead and use the full amount.
Makes 25 to 30 sandwich cookies

My notes: I have a cookie dropper/scoop that drops cookies about a tablespoon or 2 in size, so I used that instead of teaspoon full. That made my cookies bigger. I had a total of 26 cookies or 13 sandwiches instead of the 25 or 30. Also, I used the full 1.5 cups of sugar and they are really really sweet. So, both those things (size/sugar) adjust according to your taste preference. :-)
Enjoy!