homemade oreo cookies

You guys, I'm not even kidding you when I say I have the most fool-proof, delicious recipe that you must try asap! Much to Eric's horror, he discovered that baking is not one of my strong suits after we were married. I can't be positive that he would have continued dating me if he had found out before hand... I decided to be an awesome wife and spoiled Eric with homemade oreos for Father's Day. They turned out so. freaking. good. In fact, they are already gone! Okay, so I put some of the cookies in the freezer for later, but that doesn't mean I'm going to admit how many we ate in 3 short days... I had so many friends ask for the recipe so here I am, sharing the easiest, most delish recipe for homemade oreo cookies!

For the cookies: (This super simple and yummy part of the recipe is from my sister in law, Alycia!)
3 packages Duncan Hines Devil’s Food Cake mix

6 eggs

1 cup vegetable oil

Directions:

Mix ingredients in a Bosch or Kitchen Aid. You can start mixing it with a blender, but eventually you will have to work the mix together with your hands because the mix gets too heavy for a blender.  Roll into walnut size balls.  Do not press.  Bake at 375 for 8 – 12 minutes.

When you take them out of the oven tap pan on the counter, this will flatten the cookies. I hold the pan up a few inches from the counter and drop it. You can do this a few times depending on how flat your want your cookie.
(I just copied and pasted her directions because... it's exactly what I did and they turned out perfect!) 

For the icing:
1/4 cup room temperature butter (I use unsalted)
1/4 cup shortening
1 3/4 cup powdered sugar
1 teaspoon vanilla
(My heart just dropped to my stomach while typing this as I just realized I TOTALLY forgot the vanilla, but then I remembered how freakin' bomb these tasted. The icing was still AMAZING! So use the vanilla, or don't! You'll love it either way.)

Directions:
Beat the ingredients quickly (I used speed 3 on my Bosch), it takes a bit to come together. Dump icing between two cookies and try not to eat them all in one sitting!

** I stored our cookies (for the short 3 days that they lasted) in a gallon sized zip lock bag. They softened even more in the first 24 hours after being in the bag!
** This produces at least 3 dozen cookies. I frosted cookies until the icing was all gone, and stuck the left over cookies (with no icing) in the freezer for a later date.