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Chocolate Chip Oreo Cookie Bar

Chewy cookie bar with melty chocolate chips and crunchy Oreo pieces.

Makes

One 9×13 pan, 16–20 bars

Hands on

20 min

All in

2 h 30

Oven

175 °C (350 °F)

One step at a time, screen kept awake

What you need

• 1 cup (226 g)unsalted butter, melted and slightly cooled
• 1 cup (200 g)brown sugar, packed
• ½ cup (100 g)white sugar
• 2large eggs
• 2 tsp (10 ml)vanilla
• 2¾ cups (330 g)all-purpose flour
• 1 tsp (5 ml)baking soda
• ½ tsp (2 ml)baking powder
• ½ tsp (2 ml)salt
• 2 cups (340 g)chocolate chips
• 15–18 (about 2 cups)Oreo cookies, roughly chopped

How it goes

1. 1

   Heat the oven to 175 °C (350 °F). Line a 9×13 pan with parchment, leaving some overhang.

2. 2

   Whisk the melted butter with both sugars until smooth, then the eggs and vanilla.

3. 3

   In another bowl, whisk the flour, baking soda, baking powder and salt.

4. 4

   Stir the dry into the wet until just combined, then fold in the chocolate chips and Oreos.

5. 5

   Spread in the pan. Press a few extra chips and Oreo pieces on top.

6. 6

   Bake 28–32 minutes, until the edges are golden and the centre is set but still slightly soft.

7. 7

   Cool completely in the pan. For clean slices, chill 30 minutes. Lift out and cut.

A couple of things

• Don’t overbake — that keeps them chewy.
• Keeps 5 days airtight at room temperature, 7 in the fridge, 3 months frozen.

Contains : wheat, milk, eggs, soy