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Homemade Oreo Cookies


Just like the store bought version, you wonโ€™t be able to just have one of these cookies. A family favourite and tradition, this recipe from our grocery manager’s mom is a must-try. Theyโ€™re soft, chewy, and the cream cheese filling is the perfect touch.




2 cups butter, softened

2 cups brown sugar

2 cups white sugar

4 eggs

2 tsp vanilla

8 Tbsp. cocoa powder

2 tsp. Salt

4 cups flour, less 1 tbsp

Cream Cheese Filling:

1 (16 oz.) package cream cheese

6 Tbsp. butter

8 Tbsp. heaping icing sugar

1 tsp. vanilla


Preheat the oven to 350F.

Cream softened butter, sugars, eggs, and vanilla. Add cocoa and mix well. Combine dry ingredients and add to cream mixture; stir until mixed. Chill for one hour or overnight. Roll onto quarter or loonie size balls and place on an ungreased cookie sheet. Do not flatten. Bake for 9 minutes and no longer – any longer and the cookies will be crisp, not soft. Allow to cool about 3 minutes on the cookie sheet and remove to a flat surface. If your cookies are not flat, tap the baking sheet on the counter a few times to flatten them out.

Mix cream cheese, butter, icing sugar and vanilla until smooth. Spread cream cheese filling between two cookies when cooled. Store in an airtight container in the fridge or freezer.

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