Featured Recipe

Oreo Chewies Remix

Name: Oreo Chewies Remix
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 24 squares
Ingredients: 1 cup unsalted butter softened; 1 ½ cups packed dark brown sugar; 2 large eggs whole; 2 ⅓ cups all-purpose flour sifted; 1 teaspoon pure vanilla extract; 15 sandwich cookies roughly chopped; ½ cup cream cheese softened; ½ cup peanut butter chips; sprinkles optional for topping

By Kate

Created on 18 January 2026

Dense chewy bars loaded with chunks of cookies. Butter brown sugar base, eggs to bind. Flour for structure. Vanilla to lift flavors. Chopped sandwich cookies folded in, extra sprinkled atop. Bake low and slow, edges pull back, centers springy but set. Cool completely or risk crumbling when cut. Sweet, crunchy, soft. Great swap: use cream cheese instead of some butter for tang. Or fold in peanut butter chips for surprise salty-sweet. Timing flexible—watch the color, test with toothpick near edges. No double dipping spoons.

Prep: 20 min

Cook: 50 min

Total: 70 min

Serves: 24 squares

baking dessert cookies

Introduction

Butter melting slow in large bowl. Sugar granules gritty under spoon, folding into fat. Eggs joining the party, yolks bright gold mixing with sugar beads. Flour dust clouds momentarily vanish as whisk folds in, all smooth but dense now—almost thick but pliable. Oreos? Rough chunks like sweet gravel dropped in, some fold deep, some scatter top like sprinkles of guilty pleasure. Oven heat low, not too fast, coaxing edges brown slowly, middle wobble slightly telling you to wait. The scent: brown sugar caramel mingling with vanilla and that unmistakable cookie whiff. Cool before slicing; impatient hands ruin bars into crumbles. Simple. Reliable. No overbake mistake. Snacks that can survive travel or last through a weekend party chaos. Substitute cream cheese adds moisture and tang; peanut butter chips cut sweetness with salt. This cheats cookie bars, skips fancy steps but keeps crumb integrity.

Ingredients

1 cup unsalted butter softened

1 ½ cups packed dark brown sugar

2 large eggs whole

2 ⅓ cups all-purpose flour sifted

1 teaspoon pure vanilla extract

15 sandwich cookies roughly chopped

½ cup cream cheese softened

½ cup peanut butter chips

sprinkles optional for topping

About the ingredients

Butter softened but not melted is crucial to trap air for lightness; cold butter ruins texture. Using dark brown sugar intensifies molasses notes, but light brown or half white sugar works if needed; swap ratios to control chewiness. Eggs bind but also add richness; you can replace one egg with ¼ cup plain yogurt for moisture if eggs scarce. Flour sifted prevents grit and promotes delicate structure without toughness. Vanilla extract fresh and pure—not imitation—makes a discernible difference in flavor layering; triple check your bottle. Sandwich cookies chopped by hand offer variable texture chunks, uniformity optional, ideal for bite diversity. Cream cheese replaces part butter for tang and moisture—common hack whenever bars feel dry or crumbly. Peanut butter chips—optional—raise fat content and offer effective savory contrast, not mandatory but worth experimenting. Sprinkles add trend factor but no structural role; opt for simple sugar or colored sugar to skip artificial colors.

Method

Preparing the pan

Set oven to 310°F. Use a 13×9 inch light colored metal pan; prevents overbrowning. Spray evenly with nonstick oil. Avoid foil, sticks and leaks moisture.

Mixing the base

In large bowl, blend butter, cream cheese, and dark brown sugar until grainy but combined—don’t overbeat. Adds moisture, tang. Add eggs one at a time. Stir until fully integrated, no streaks.

Dry to wet

Sift flour separately to break lumps. Add to wet mixture gradually, folding carefully to avoid toughing dough. Mix until lumps gone but no overmixing; will make bars dense and dry.
Incorporate vanilla extract last to prevent evaporation during baking.

Add-ins and fold

Fold in 2/3 of chopped sandwich cookies and peanut butter chips last to keep chunks intact. Prevents crumbs from coating batter too much.

Transfer and topping

Spread batter evenly in pan. Use offset spatula for smooth top, no air pockets. Sprinkle remaining cookies and optional sprinkles in loose even layer to add crunch and festive vibe.

Baking

Place in oven center rack. Bake 45-55 minutes. Watch edges pull away cleanly from pan; surface firm but center slightly soft to touch—springy gives chewiness. Color shifts to light golden brown, not dark.
Don’t rely solely on timer. Insert toothpick near edges, expect moist crumbs not raw batter. Avoid overbaking or bars dry out.

Cooling and storage

Let cool completely in pan on wire rack before cutting. Bars firm up as they cool; warm bars crumble easily.
Store airtight at room temp up to 3 days, refrigerate up to a week. Bring to room temp before serving for best texture.
If separated or greasy, chill briefly then remix gently.

Technique Tips

Preheating the oven fully before inserting pan ensures consistent baking; slow heat affects crumb and edges. Pan choice important: light metal promotes even heat distribution, dark pans risk burnt edges and mottled browning. Nonstick spray preferred over butter for less sticking, easier cleanup. Whisk butter, cream cheese, sugar until grainy, not glossy; this coarse mix traps air improving texture. Eggs added gradually prevents curdling or greasy separation. Sifting flour is a must—no crusty lumps in batter. Folding technique matters; fold gently to keep batter airy but well integrated—overmixing tightens gluten giving toughness. Folding cookies last prevents cookie powder from weighing down batter too early. Spreading batter evenly avoids uneven baking, air pockets. Surface should be smooth; rough batter causes uneven rising, cracks. Bake low and slow—310°F better than 300°F; low temp ensures even crumb without burnt edges. Check doneness via edge pull away, springy center, and toothpick with moist crumbs. Bars continue cooking after removal; residual heat firms centers. Cooling completely mandatory to slice clean squares. Store airtight; bars dry quickly exposed. If bars slip apart when cutting, you rushed the blade or sliced warm. Let cool fully or freeze before cutting. Refrigeration firms texture but can dry out; bring back to room temp when serving for softness. If cream cheese used, texture softer but prone to spoiling faster; keep cool and consume sooner.

Chef's Notes

💡 Key for success: soften butter well but don't melt. Cold butter messes texture. Cream cheese? Great swap. Add tang, moisture. Eggs add richness; can swap ¼ cup yogurt for moisture. Sifting flour is crucial—no lumps allowed. Helps avoid tough bars. Fold gently, don’t mix too hard or bad texture.
💡 Pan matters—light metal. Even heat, avoid burnt edges and bad browning. Nonstick spray works better than butter. Cleanup’s easier. Test for doneness: edges pull away, center springy. Toothpick near edges should reveal moist crumbs. Overbake? Bars dry quick. Watch closely.
💡 Let them cool. If warm, crumbles everywhere when cutting. Don't rush it. Store airtight at room temp, up to 3 days. Fridge can extend life, but texture may change. Bring to room temp before serving for best chewing. Might separate? Chill and remix.
💡 Experiment with mixes. Peanut butter chips add salty-sweet. Use less sugar if adding. Swap flavors in cookies too. Need crunch? Add nuts. Flavor can shift with each ingredient. Sprinkles? Fun but no structure. Go for real hues.
💡 Test for moisture. Cream cheese keeps things soft but can spoil faster. If bars feel greasy, they’re probably overmixed. Don’t panic—just chill then remix. And know: edge pull back means cook’s almost done. Watch for color change too.

Kitchen Wisdom

How to prevent overbaking?

Keep an eye on edges. They should pull back clean. Center remains soft. Test with toothpick near edges. Aim for moist crumbs.

What if the bars crumble when cutting?

Let them cool completely. Warm bars tear easily. Cool on rack. Not rushing helps preserve integrity. Try freezing for a quick hardening too.

Storing recommendations?

Airtight container is key. Room temp 3 days max. If fridge, texture changes—bring back to warm before serving. Avoid too much cold, leads to drying.

Can I adjust the flavors?

Yes. Swap cookie types. Use cream cheese instead of butter for tang. Add different chips or nuts. Experiment with flavors, but remember to keep the main structure.