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.

Oreo Cookie Bar Recipe

Oreos are my favorite childhood cookie. I could eat them all day if I wanted, and I would not think twice. They're great to dunk into milk, excellent to split open and eat the cream first (tell me you didn't do this), and also, the perfect mix-in for cookies. What I truly love about this recipe is that the oreos become super tender and soft when baked into the cookie bar batter, and give an additional chocolate flavor to the end result. Legit perfection.

What is a cookie bar?

A cookie bar is a cookie, just not round, and baked in a square tin. Cookie bars tend to hold their shape a bit better than cookies, in my opinion. You could technically call these blondies, but I like cookie bar better. Plus, when cookies are baked in a tin instead of on a baking sheet, they have nowhere to go in terms of spreading when they bake, so they puff up and get really thick, making them chewy, gooey, and very tasty.

Do I need to chill the batter in this recipe?

This is truly why I love this recipe, because there is NO CHILL time required. You can make the cookie batter, warm the oven, and throw the cookies in and bake instantly. Let them cool before slicing and serving, though, this is still very important.

Kitchen tools

You'll need a few staple kitchen tools and gadgets for making these cookie bars, and using a stand mixer is totally optional. You can achieve the same result with a hand mixer.

• Hand mixer
• Spatula: You'll want one, or maybe two, handy to mix in the oreos, and also to use for distributing the batter in the tin.
• Large mixing bowl
• 8x8 or 9x9 square tin: The bake time will vary by maybe 2-3 minutes depending on which size you use, but that's entirely up to you!
• Parchment paper

Ingredients

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.
• Eggs
• 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!
• Optional: Chocolate Chips

Directions

Remember, this is a no-chill recipe, so make and bake!

1. Preheat the oven to 350º and grease a 9x9 tin then line with parchment.
2. In a large bowl, cream the butter and sugars together with a hand mixer until light and fluffy, approximately 3-4 minutes.
3. Add in eggs and vanilla extract, then mix again
4. To the same bowl, add in flour and baking soda and mix together using a spatula.
5. Once the flour is mostly incorporated add in the chocolate chips and crumbled oreos.
6. Pour the batter into the greased tin then using a spatula, distribute the batter evenly within the tin then bake for 23-25 minutes.

Tips and Swaps

Can I swap out the cookies for something else?

Yes! Feel free to swap out the oreos for other types of cookies or ingredients such as peanut butter cups, peanut butter candies, caramel candies, Girl Scout cookies could be really good too!

How do I make this vegan?

Great question. I have not tested this as a vegan recipe, but from what I am familiar with:

• Swap the egg for a flax egg
• Use vegan butter like Miyokos
• Swap in some vegan cookies

Hungry for more?

Check out these other delicious cookie recipes!

• Brown butter M&M Cookies
• Reese's Peanut Butter Cookies
• Copycat Thin Mint Cookies