Fancy a change from standard cookies? I feel you and have the solution. Today I’m sharing my recipe for a batch of Oreo cookie bars, all the best parts of a cookie but in a bar shape.
This traybake is honestly one of the simplest things you can me, it gives you the same feeling of a cookie but chunkier and more fudgey in the centre, you know like the perfect cookie? These bars give you all of that and then some.
I added Oreo’s to the cookie dough as well as on top, mostly for decorative purposes but also because you can’t beat the oreo flavour. There is milk chocolate chips in the recipe but you could substitute these for either milk or white chips, they are just added for texture and creaminess away from the Oreo.
If you’re in a rush and need something for a bake sale or have someone coming over, this is the perfect recipe to try – trust me. I have been there and I’ve done that… People look confused when you first offer them a square but they’re soon having another one!
Anyway, let’s get started, shall we?
175g Butter, at room temperature.
175g Granulated sugar.
175g Light brown sugar.
1 tsp Vanilla extract.
350g Plain flour.
1 tsp Baking powder.
A pinch of Salt.
50g Milk chocolate chips.
100g Oreo’s, roughly chopped.
Before you get into making the cookie bars, you’ll want to do some prep. I like starting but weighing up all of my ingredients, lining a 8 inch square cake tin with parchment paper and grab a mixer and spatula. Don’t forget to preheat your oven to 180˚c/350˚f.
To start on the cookie dough, grab your mixing bowl and place the butter, granulated sugar and light brown sugar into the bowl and beat for a couple of minutes or until lighter and fluffier in colour and consistency.
Once that’s been achieved, you can give the bowl a good scraping down, just to incorporate any bits that may not have been fully worked in from earlier on.
Then you can add in the eggs and vanilla, one at a time, beating well in between each addition. You may notice that the consistency changes once all of the wet ingredients have been added and thats normal – don’t worry about it.
You’ll now want to give the bowl a good scraping down, again to incorporate any bits that haven’t been fully incorporated.
Next, you can add in the plain flour, baking powder and salt, passing them through a sieve first. This is just to make the dough as smooth as possible, removing any clumps that may occur in the dry ingredients.
It’s also the idea time to add in the Oreo’s and chocolate chips. You can always incorporate everything using a spatula but I find using my stand mixer works o break down and fairly distribute everything in the dough – the choice is all yours.
Once you have batter formed, give the bowl a good scraping down to incorporate any bits that haven’t been fully incorporated.
Then you can transfer it into your line 8 inch cake tin, spreading it out to get it as level as you can – this is to help with the bake consistency.
Just before you put it into the oven, place over some roughly chopped Oreo’s and chocolate chips, then place into your preheated oven and bake for 15-20 minutes or until they have turned a consistent golden brown colour.
If you can resist, trynnot to cut these util they are fully cooled down. To make them fudgier and easier slice, once cooled down, place into th fridge for 6-8 hours or overnight. Trust me, that really helps to enhance the flavour and texture.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.