Ingredients
Method
- Preheat the oven to 350°F. Line a 9 by 13-inch pan with parchment paper and spray with nonstick cooking spray.
- In a large bowl, vigorously stir the melted butter, granulated sugar, and brown sugar until very well combined. Add in the vanilla, eggs, and egg yolk and stir until well combined. Gradually add in the flours, baking soda, and salt and stir until just combined. Fold in the chopped Oreo cookies, reserving some to sprinkle on top.
- Remove the dough to the prepared pan, pressing evenly. Sprinkle with the reserved chopped Oreo cookies, pressing down lightly with a spatula.
- Bake for 25 minutes, or until golden brown but not overcooked. Cool completely before cutting into squares and serving.
Notes
- Don't overmix the dough once the flour is added; overmixing develops gluten too much, leading to tough bars. Stir until just combined.
- For perfectly gooey centers, watch for the edges to be golden brown but the center still looks slightly soft. It will firm up as it cools.
- Store the cooled cookie bars in an airtight container at room temperature for up to 3-4 days, or freeze for up to 2 months. Thaw at room temperature or warm briefly in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For perfectly gooey centers, watch for the edges to be golden brown but the center still looks slightly soft. It will firm up as it cools.
- Store the cooled cookie bars in an airtight container at room temperature for up to 3-4 days, or freeze for up to 2 months. Thaw at room temperature or warm briefly in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.