Oreo Cookie Bars!
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Oreo cookie bars with a vanilla cookie dough base, stuffed with oreos and chocolate chips – an easy delicious traybake!
Who doesn’t want double biscuit in their cookie bars?! The best combination of cookie and oreos you will find. These beauties are easy to bake and utterly glorious.
Oreo bakes
So I thought that maybe using some of my (what feels like) 100 packets of Oreo’s in my cupboard would be a good idea for a recipe. I recently moved house, and when it came to packing all of my ingredients up from my Mum’s house and bringing them to my new house, I nearly had a box just dedicated to Oreos.
I do have several Oreo recipes already on my blog such as my Oreo Cupcakes, Strawberry Oreo Fudge, No-Bake Oreo Cheesecake and more. I know you all love Oreos like me. Well, not all of you do, but a large percentage do! Therefore, I know you are all going to adore these oreo cookie bars just as much as I do.
Cookie bars
After the successes of my M&M Cookie Bars, and Rolo Cookie Bars, I thought I would do something similar, so the Oreo Cookie Bars happened. If you don’t already know, cookie bars are absolutely delicious and basically just a traybake version of cookies.
I guess you could call them something else, but I don’t know what. Cookie bars seem the most appropriate to me. They are different to a blondie as cookie bars have a much denser texture like cookies still, but they aren’t heavy still.
I find it easier to make the cookie dough up, whack it into a lined 9″ square tin and bake for slightly longer than you would cookies. Leave them to cool fully and slice. Some people still get the crispy edge pieces if they like a crunchy cookie, and those who like a soft cookie can have the middle pieces.
Cookie dough
- Butter – For this sort of bake, you can use a block butter, or a baking spread.
- Sugar – I usually find a mixture of light brown soft sugar and granulated sugar perfect for a cookie bar
- Egg – I tend to use medium eggs in my bakes, but you can use one large egg instead of in this cookie bar recipe
- Vanilla – Optional, but adds a delicious flavour.
- Flour – Plain flour is the best so you don’t get a cake like cookie.
- Raising agents – For these, I use bicarbonate of soda which is classic for a cookie bake. Baking powder is different.
- Salt – I always add sea salt to my cookie style recipes because it’s delicious, but you can definitely leave it out, or use salted butter
Oreos
So, I knew that if I just did a cookie mixture, with some Oreos, it would be too dry. This meant I needed something chocolatey inside as well, so therefore, just like my other cookie bars, they are stuffed full of chocolate as well.
I used the classic original oreos, but you can use the double stuffed ones, any flavoured ones… whatever you want! You can even use a mixture. I stuffed mine, as you can clearly see in the picture, with a lot of milk chocolate chips as well. For some, maybe too much chocolate, but for me… the perfect amount. You can of course also use other flavoured chocolates, or just use less of the one you prefer.
Tips & Tricks
- I use this 9″ square tin
- You can use whatever chocolate chips you like
- You can use whatever oreos you like
- To make this a chocolate traybake you can remove 50g of flour and add 35g cocoa powder
- These will last for 3-4+ days at room temp
- These will freeze for 3+ months
Oreo Cookie Bars!
Ingredients
- 115 g unsalted butter/baking spread (melted)
- 135 g light brown sugar
- 55 g granulated sugar
- 1 medium egg
- 1 tsp vanilla extract
- 275 g plain flour
- 1 tsp bicarbonate of soda
- 1 tbsp cornflour
- 1/2 tsp salt
- 150 g Oreos (chopped)
- 100-200 g chocolate chips
Instructions
- Preheat the oven to 190ªc/170ºc fan and line a 9x9inch square tin with parchment paper, and leave to the side for now.
- Mix the melted butter and sugars together until combined
- Add the egg and vanilla and mix again
- Add the flour, bicarb, salt and cornflour and mix to a cookie dough
- Add the oreos and chocolate chips and mix in briefly
- Press the mixture into the bottom of the tin
- Bake the traybake in the oven for 18-22 minutes, until the top of the cookie bake looks ‘dry’
- Leave the cookie bars to cool, slice and enjoy!
Notes
- I use this 9" square tin
- You can use whatever chocolate chips you like
- You can use whatever oreos you like
- To make this a chocolate traybake you can remove 50g of flour and add 35g cocoa powder
- These will last for 3-4+ days at room temp
- These will freeze for 3+ months
ENJOY!
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Have made these twice in the last week, bringing a batch into work tomorrow to share with everyone, they’re SO good and just so easy to make!
I make mine gluten free and dairy-free (flora plant block butter).
Thank youuuu, your recipes have been a huge hyper fixation for me over my maternity leave, have loved it, although my waistline has not but so worth it!! Hahaha!
Can I substitute the cornflour for anything? I don’t have it in the cupboard and don’t want to buy it just for a small amount in the recipe…
I’ve used banana mixed with a little bit of milk which worked well
These look amazing! Can I double this recipe and to make the bars thicker? Could I use a 9×13, and if so how long would you suggest baking them?
What can I substitute the egg for?
I’ve used OGGS egg alternative before and it worked just fine.
Hi Jane
Can you tell me if this should be soft like cookie dough or more like a biscuit?
Thank you
Hiya Jane.
Thanks so much for the recipe! I made them yesterday and they are already finished! The whole family loved them.
I’m planning to make them again. I am just wondering do you know if I can make prepare the cookie mix and keep refrigerated until baking?