The best of both worlds collide in these soft and chewy oreo cookie bars. Perfectly gooey cookie bars with crumbled oreo scattered throughout the batter, you'll instantly be transported back to childhood. Deliciousness is delivered!
These cookies are excellent to make for friend gatherings, birthdays, or for a weekend treat aside a barbecue.
Cookies lend itself to creating variations, and so this recipe is inspired by my cookie skillet, my cookies and cream cookies, and my brown butter M&M cookies.
What are the ingredients for this recipe?
I will be very forward here and say these are the best cookie bars you will ever make. Ever since I fell in love with baking I have been determined to perfect a cookie recipe, and this is it. Sure my brown butter chocolate chip cookies and my triple threat cookies are to die for, these cookie bars win, especially because there's oreo involved.
This recipe requires just eight ingredients, with an option for adding in chocolate chips too, because why not add in more chocolate?
- Butter: Make sure your butter is room temperature, so let it sit on the counter for at least 20 minutes before using. If you're taking the butter out from the freezer, approximately 40 minutes should do it.
- Cane Sugar
- Dark Brown Sugar: Adding in the dark brown sugar will yield a chewier cookie, and the molasses gives a really delicious flavor.
- Vanilla Extract
- All Purpose Flour: If you're gluten free, swap this out with 1:1 gluten free flour
- Baking Soda
- Oreos: Crumble as many as you want here!
- Chocolate Chips - this is optional, but highly recommended!
See the recipe card below for specific information about quantities.
How do I make this recipe?
The directions literally could not be easier than make the batter then bake it! Here's how you will make it:
Preheat the oven to 350º and grease a 9x9 tin then line with parchment. In a large bowl, cream the butter and sugars together with a hand mixer until light and fluffy, approximately 3-4 minutes. Add in eggs and vanilla extract, then mix again.
To the same bowl, add in flour and baking soda and mix together using a spatula. Once the flour is mostly incorporated add in the chocolate chips and crumbled oreos.
Pour the batter into the greased tin then using a spatula, distribute the batter evenly within the tin then bake for 23-25 minutes.
HINT: These cookie bars will continue to bake and set after they are taken out of the oven, so be sure to time them efficiently so that they don't over bake!
Recipe Swaps and Substitutions
If you're looking to adapt some things in this cookie bar recipe to fit your lifestyle, here's what I would suggest:
- Flour: you can swap out the all purpose flour to use gluten free, but the texture will change a little bit. If you are swapping out the regular flour, I recommend Bobs Red Mill Gluten Free All Purpose Flour for these.
- Butter: you can swap out the regular butter and opt in plant-based butter.
- Oreos: if you're looking for a GF version of oreos, Glutino makes delicious ones, as does the Oreo brand itself!
What I love about making cookies is that you can make the entire recipe your own! See below for some fun variations on this oreo cookie bar recipe:
- Go Nuts - if you don't want oreos, add in walnuts or pecans.
- Cookies - instead of adding the batter to a 9x9 pan, you can make them into individual cookies, similiar to my cookies and cream recipe.
- Oreo Base - instead of crumbling the oreos into the batter, blend the oreos together to form cookie crumbles, and make a base for the cookie batter at the bottom of the pan. Mix the cookie crumbles with some butter, then press down into the pan. Let it set for 20 minutes in the fridge then add in the cookie batter.
Kitchen Equipment and Tools
Having a few trusty baking tools in your kitchen really makes a difference. Here are a few must-haves if you're looking to make delicious cookies every single time:
- Baking sheets
- Parchment paper
- Hand or stand mixer - I only have a hand mixer, and I love it!
- Cookie scoop
- 9x9 pan
One other kitchen tool that I rely on heavily is the use of a scale. Kitchen scales help to make sure that the recipe turns out the exact same each time. A gram is a gram, however, a cup is not the same as a cup for me and for you. Why? We all scoop flour or sugar differently, so when we measure, we are getting the same weight each time. I highly suggest investing in a quality scale, I promise you it makes a difference. Some of my favorites are listed here.
How do I store these cookie bars?
You can store any cookies in a plastic or glass container and can be left on the countertop for up to 5 days. If you have leftover or want to make a batch for another day, freeze the cookie dough in an air tight freezer storage bag and be sure to label the date in which the dough was formed. Also, indicate the bake time and temp: bake at 325º for 18 minutes.
Add a little flaky sea salt on top of the bars when they are done baking, for a fun savory-sweet flavor profile.
Hungry for More?
Looking for other recipes like this? Try these:
Soft and Chewy Oreo Cookie Bars
- 1 hand or stand mixer
- 1 kitchen scale optional
- 1 spatula
- 1 whisk optional
- 1 9x9 baking pan
- parchment paper
- measuring spoons and cups
- 1 large mixing bowl
- 8 oz butter room temperature
- 100 grams cane sugar ½ cup
- 125 grams dark brown sugar ⅝ cup
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 256 grams all purpose flour 2 cups
- 1 teaspoon baking soda
- ½ cup chocolate chips
- 1 ½ cups oreos crumbled
- Preheat the oven to 350º and grease a 9x9 tin then line with parchment.
- In a large bowl, cream the butter and sugars together with a hand mixer until light and fluffy, approximately 3-5 minutes.
- Add in eggs and vanilla extract, then mix again.
- To the same bowl, add in flour and baking soda and mix together using a spatula.
- Once the flour is mostly incorporated add in the chocolate chips and crumbled oreos.
- Pour the batter into the greased tin then using a spatula, distribute the batter evenly within the tin then bake for 23-25 minutes.
- Let the cookie bars cool in the tin for 40 minutes, then cut into 16 slices and remove to fully cool on a cooling rack.
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