Sometimes, I don’t eat healthily. I love to bake, and find that it’s one of life’s greatest social activities. I’ve asked my dearest blog friend Luci to share one of her delicious recipes with you while Cesar and I fly back from China. Enjoy!

Homemade Oreos | guest post for The Pear Shape {Luci's Morsels}

Hello PearShape readers, this is Luci from Luci’s Morsels and I’m here to share with you the delicious (and pretty easy) recipe for homemade Oreo cookies that Lauren promised you back in this fun post. Yep, I’m the blogger friend who snaps photos in her kitchen!

Baking is my form of therapy. I find that no matter my mood, baking and cooking brings me an inner peace that few other things can. Whether it’s chopping vegetables for dinner or pecans for my favorite chocolate chip cookies, being in the kitchen always puts me in a better place. So, when Lauren suggested we bake dessert together, I jumped at the opportunity – baking with friends is definitely one of my favorite pastimes.
Does baking bring you that same inner peace?
Homemade Oreos | guest post for The Pear Shape {Luci's Morsels}


1 1/4 Cups flour
1/2 Cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 Cup sugar
1/2 Cup plus 2 Tablespoons butter, softened
1 egg
1/4 Cup butter, softened
1/4 Cup vegetable shortening
2 Cups powdered sugar, sifted
2 teaspoons vanilla extract
Preheat over to 375 degrees. In a food processor or electric mixer, thoroughly mix the flour, cocoa, baking soda, baking powder, salt, and sugar. While mixing, add butter and the egg. Continue combining until the dough comes together in a ball.
Roll dough into one teaspoon balls. Place balls two inches apart on parchment-lined baking sheet. Flatten with fingers into cookies. Bake cookies for 7-9 minutes (depending on desired crunchiness), rotating halfway through. Remove baking sheets from oven and set on baking rack to cool.
To make the cream, combine butter and shortening at a low speed. Gradually beat in powdered sugar and vanilla. Beat for two to three minutes until filling is light and fluffy.
To assemble cookies, flip over half of the cookies. Spoon 1/2-1 teaspoon of cream filling onto flipped cookies. Using a cookie of similar size, squish cream between two cookies. Cookies can be enjoyed right then, but they taste much better on day two.
recipe adapted from Smitten Kitchen
Homemade Oreos | guest post for The Pear Shape {Luci's Morsels}
Homemade Oreos | guest post for The Pear Shape {Luci's Morsels}
Homemade Oreos | guest post for The Pear Shape {Luci's Morsels}
Happy baking!