Ingredients

The following ingredients have 4 Servings
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup Butter (softened)
  • 3/4 cups Sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups Oreo cookies (crumbled)

Instruction

  • Mix together your flour, baking soda and salt in a bowl until well combined and set aside
  • In your mixing bowl (different bowl), beat your butter, brown sugar, vanilla and sugar together until well combined
  • Beat in your eggs one and a time
  • Slowly add in your flour mixture from step 1 until well combined
  • Add in your crumbled Oreos by gently stirring them in
  • Spread your cookie dough across a lightly greased and floured 6-quart slow cooker with the sides a little higher than the middle since the sides will cook faster
  • Put a couple paper towels underneath your lid and pull on the sides at the same time so it is snug (this keeps the condensation from dropping onto your cookie) and cook on high for 1-1.5 hours (mine was done at about an hour and 20 minutes), turning your insert halfway through if your slow cooker doesn't cook evenly
  • Once the middle of your cookie cake is set, remove insert and let your cookie cake cool for 20 minutes before flipping out onto a cutting board and cutting it into bars