Soft Baked OREO Cookie Treats

A Sweet Start in the Kitchen

My kitchen is my favorite room. It always smells like butter and sugar. Today, we are making something extra fun.

We are baking Soft Baked OREO Cookie Treats. They are like a big, soft cookie bar. I think you will love them. What is your favorite thing to bake with a grown-up?

Mixing Up the Magic

First, melt your butter. I still laugh at that. I once tried to melt it too fast. It made a big mess on the stove!

Now, mix the melted butter with the white and brown sugars. Doesn’t that smell amazing? Add the beaten eggs and flour. Stir until it is smooth. This matters because gentle mixing makes the treats soft.

The Best Part: The Oreos!

Time for the star of the show! Chop up most of the Halloween Oreos. I like to put them in a bag and gently crush them. It is very satisfying.

Fold most of the pieces into your batter. Save some for the top. *Fun fact: The first Oreo cookie was sold in 1912!* That was a very long time ago. Do you like the regular Oreos or the special holiday ones best?

Getting Ready for the Oven

Spread your batter into the pan. Make it nice and even. This helps everything bake the same way. No one wants a corner that is too brown.

Now, sprinkle the rest of the Oreo pieces on top. Add some Halloween sprinkles if you like. This makes your treat look so happy. It is like giving your food a little party hat.

The Hardest Part: Waiting

Pop the pan into the oven. Now we wait. The smell will fill your whole house. It is the best air freshener I know.

Do not overbake them. They might look a little soft in the middle. That is perfect. They will firm up as they cool. Let them cool all the way before you cut them. This matters because cutting warm treats makes a crumbly mess.

Time to Share and Enjoy

Finally, cut your big treat into squares. Look at those layers! The soft cookie and the crunchy Oreo bits are a perfect team.

These are wonderful for sharing. I always take a plate to my neighbor. It makes her day. Who would you share a plate of these with? Keep the rest in a tight container. If they last that long!

Ingredients:

Ingredient	Amount	Notes
Unsalted butter	1 cup	Melted
White sugar	1 cup
Light brown sugar	1 cup	Firmly packed
Large eggs	2	Well beaten
Self-rising flour	2 cups
Vanilla extract	2 teaspoons
Halloween Oreos	1 package (15.35-ounce)	Coarsely chopped or broken into pieces (any kind of Oreos can be used)
Halloween sprinkles		Optional, for decoration

My Gooey Halloween Oreo Cookie Bars

Oh, these bars bring back such fun memories. My grandson, Leo, invented them one rainy afternoon. He just loved crushing those Oreos with his hands. I still laugh at that messy, happy face. Now, it’s our special Halloween tradition. The kitchen fills with the most wonderful smell. Doesn’t that smell amazing? It’s like a warm cookie hug. Let’s make some together. It’s easier than you think.

Step 1

First, get your oven nice and warm. Set it to 300°F. Grab your 13×9 inch pan. Give it a quick spray so nothing sticks. I always use a light-colored metal one. The dark pans can make the bottom too brown.

Step 2

Now, let’s mix the good stuff. Melt your butter in a big bowl. Stir in the white and brown sugars. It will look a little gritty. That’s just perfect. Then, mix in your beaten eggs. (My hard-learned tip: let your eggs sit out for a bit first. Cold eggs can make the butter firm up).

Step 3

Time for the flour and vanilla. Stir it all in until it’s smooth. No lumps allowed. Now for the best part. Gently fold in most of your chopped Oreos. Save some for the top. The batter will be thick and lovely.

Step 4

Spread your batter into the pan. Make it even. Now, take those saved Oreo pieces. Scatter them all over the top. Add some Halloween sprinkles if you like. It makes them so cheerful. What’s your favorite sprinkle color? Share below!

Step 5

Pop them in the oven for 40 to 50 minutes. You want the edges golden. The middle might look a little soft. That’s good. It sets up as it cools. Let the whole pan cool completely. This is the hardest part, waiting.

Cook Time: 40–50 minutes
Total Time: About 1 hour 30 minutes (with cooling)
Yield: About 24 squares
Category: Dessert, Snack

Let’s Mix It Up!

This recipe is so much fun to play with. You don’t have to wait for Halloween. You can use any Oreos you find at the store. I love trying new versions. It feels like a little kitchen adventure. Here are a few of my favorite twists.

• Peanut Butter Cup Swirl: Use Peanut Butter Oreos. Then swirl a cup of melted peanut butter into the batter.
• Mint Chocolate Chip: Try the Mint Oreos. Add a cup of dark chocolate chips for extra goodness.
• Birthday Party Bars: Use regular Oreos. Top with rainbow sprinkles instead. Perfect for any celebration.

Which one would you try first? Comment below!

Serving Your Sweet Treats

These bars are wonderful all on their own. But you can make them extra special. I like to plate them with a little flair. It makes any day feel like a party. A cold glass of milk is my go-to. It just belongs with cookies, don’t you think?

For a real treat, serve one warm. Place it in a bowl with a scoop of vanilla ice cream. The ice cream melts into all the crevices. You can also crumble one over a bowl of chocolate pudding. It’s a delightful, messy dessert.

To drink, a tall glass of cold milk is perfect. For the grown-ups, a nice cup of coffee with cream pairs beautifully. The coffee’s bitterness balances the sweet cookie. Which would you choose tonight?

Keeping Your OREO Treats Tasty

These soft-baked treats stay yummy for days. Just keep them in a sealed container. They will last about four days on your counter.

You can also freeze them for later. Wrap each square tightly in plastic wrap. Then pop them all into a freezer bag. This way you have a sweet snack anytime.

I once sent a whole batch to my grandson. He forgot them in his car overnight. They were still perfectly soft the next day. A good container makes all the difference.

Batch cooking like this saves you time. It means a homemade treat is always ready. This matters on busy school days. Have you ever tried storing it this way? Share below!

Fixing Common Baking Hiccups

Sometimes the edges get too brown. If this happens, use a light-colored pan. Dark pans soak up more heat from the oven.

Your treat might be too cakey. I remember when this happened to me. I had stirred the batter a little too much. Gentle folding keeps it soft and dense.

The middle might seem undercooked. Do not worry. It will firm up as it cools completely. This patience gives you the perfect chewy bite.

Fixing small issues builds your cooking confidence. You learn how ingredients work together. This matters because it makes baking more fun. Which of these problems have you run into before?

Your Quick Questions Answered

Q: Can I make this gluten-free?

A: Yes. Just use your favorite gluten-free self-rising flour blend. Also, find gluten-free sandwich cookies to use instead of Oreos.

Q: Can I make the batter ahead?

A: I do not recommend it. The baking powder in the flour works best right away.

Q: What can I use instead of vanilla?

A: You could try a little almond extract. It gives a lovely, different flavor. *Fun fact: vanilla is the most popular baking extract in the world.*

Q: Can I halve the recipe?

A: Absolutely. Use an 8×8 inch pan. Just watch the baking time, as it may need less.

Q: Are the sprinkles important?

A: No, they are just for fun. Use any sprinkles you have, or skip them. Which tip will you try first?

A Sweet Note From My Kitchen

I hope you love making these treats. Baking should be a joyful, simple thing. It is about making memories and sharing sweetness.

I would be so delighted to see your creation. Your kitchen adventures make me so happy. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Olivia Hartwell.