What’s your favorite cookie?
Freshly baked chocolate chip cookies are absolutely my favorite, hands down. However, Oreo cookies are my favorite store-bought cookie. Oreo Ice Cream? Oreos and milk?
Best combination ever!
Oreos take me back to about 6 years old after school. I would sit on the family room table with a glass of milk with Oreo cookies and watch Lassie. I cried every.single.time.
The Oreo cookies helped me get through it though. Thank God for Oreos.
As an adult I am still eating Oreo cookies, maybe not siting on the family room table and watching Lassie, but enjoying them in a variety of ways including baking and of course in the famous Oreo Blizzard from Dairy Queen.
Out of all the blizzard flavors, Oreo wins every time. Every time.
These Oreo Cookie Bars taste just like a traditional Oreo, but in a cookie bar form. I used the recipe for Peanut Butter m&m Chocolate Chip Cookie Bars but changed the amounts of brown sugar and granulated sugar. I didn’t want these cookie bars to caramelize as I didn’t think that flavor would work with the Oreos. Using more granulated sugar kept these sweet and allowed the Oreo flavor to truly be the star.
Ugh, wish I was 6 years old again.
- 2¼ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 2 sticks unsalted butter, room temperature
- ¼ cup light brown sugar
- ¾ cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 12 Oreo cookies, broken/crushed into pieces
- Preheat oven to 375 degrees. Line a 9x13 inch baking pan with aluminum foil and spray with non-stick spray.
- In a medium bowl combine all the dry ingredients and mix; flour, salt, baking soda and cornstarch; set aside.
- In a stand alone mixer fitted with a paddle attachment, cream butter with sugars until light and fluffy; about 3 minutes. Next add eggs one at a time and vanilla, scraping sides of bowl as needed.
- With the mixer on low-speed, add the flour mixture a little at a time until incorporated. Finally add Oreo pieces and mix. Press batter into a 9x13 pan and bake for 25 minutes (for gooey bars) or 30 minutes (for less gooey bars). Let bars completely cool before lifting them out of the pan and cutting.