Homemade Oreos (via Flour Bakery)

A couple of weeks ago, when we took a brief road trip to Boston, I made sure we finally visited Flour Bakery.  I've wanted to go for a long time, after hearing so much about it and baking a few things from the first book that I really enjoyed (like these divine milk chocolate hazelnut cookies).  So my husband put it on the itinerary and it worked out perfectly because after visiting the MIT museum in Cambridge, we walked about a block over to one of Flour's 4 locations for lunch.

Replicating Flour Bakery's homemade oreo cookies, filled with vanilla bean cream

Judging by the serious crowd and lines when we walked in, I had a feeling it was going to be good.  I quickly got on line while my fellas somehow nabbed a few seats at the counter.  I ordered lunch and picked out a few sweets that I thought we'd like to try.  

A filled bakery case makes me so happy and I wanted to get one of everything but managed to restrain myself.  One thing I saw right away that I knew my son would want was the "Oreo" cookie. The little one is a big fan of the Oreo.

At Flour Bakery: their homemade Oreos (in the center of the photo), tinted for Easter.  I got the green mint for my son (other colors were vanilla-flavored)

After ordering and waiting another 20 minutes or so for our food, I can tell you it was worth it.  The salad and sandwiches were fresh and tasty, and the chocolate chip cookie and slice of hazelnut-almond dacquoise that we had were so good.  Their baked goods are real treats, made with real ingredients, done right and packed with flavor and texture.  My little guy adored his oreo cookie.  I stole a bite and it was really good - the cookie was very chocolaty for a change.  So seeing that gleam in the little one's eye and the adoration he had for that cookie, I wanted to make it for him myself back home.  I remembered the recipe in the book but what I didn't realize was how surprisingly easy it is.

I love the beginnings of a baking project that involves chocolate!

I fully expected these to be a pain to make but that's not the case. The cookies themselves are actually made by simple, old-fashioned, mixing - you might need a few bowls but no stand mixer even necessary at this step.  Once the dough comes together, you let it sit an hour, roll it into a log, and let it chill to firm up before slicing and baking.  

The filling is a simple vanilla cream mixed in the stand mixer.  If you want to, you could even do it by hand but that's a bit too hands-on for me!  I decided to use vanilla beans instead of extract, and you could easily switch up the flavor by adding, say, peppermint extract, or color it using food coloring if you're in the mood.  The great thing is both the cookies and the filling can be made in advance.

Vanilla bean cream filling for the homemade oreos

Personally, I like these cookies a whole lot just plain.  They are so good - crisp (not super crunchy) and full of dark cocoa flavor with a hint of salt.  They remind me of world peace cookies.  But for kids, like my son, you can't go without the cream filling!

Your house will smell intoxicating as these cookies bake.  They are really good, just plain.

My son, and my husband, were happy with this baking session inspired by our visit to Flour Bakery.  I had fun making them and learned that sandwich cookies like these can be relatively easy to make. And I really love making and eating something at home that conjures up a memory.  When I see/make/eat these homemade oreos, I'll think of our short spring break road trip - the one we took after the winter that we thought would never end!