High Altitude Cookies and Cream Oreo Blondies
Soft, moist and chewy blondies, full of chopped Oreo cookies for the most delicious cookies and cream cookie bars.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 ⅓ cups granulated sugar
- 1 tbsp vanilla extract
- 2 large eggs, room temperature
- 2 ½ cups all-purpose flour, spooned and leveled
- 1 ¼ tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 18 Oreos
Instructions
- Preheat the oven to 350F.Line a 9-inch square baking pan with a piece of parchment/baking paper and snip the corners so the paper fits down into the pan, or spray the pan with non-stick baking spray.
- In the bowl of your stand mixer fitted with the paddle attachment (or using a bowl and hand-held electric mixer), beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Scrape down the bowl, add the vanilla extract, and mix in the eggs, one at a time, just until combined.
- In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients and mix the dough on low, just until moistened. The dough will be very thick.
- Take 12 of the Oreos, and chop them into fourths. Fold the chopped Oreos into the cookie dough with a spatula.
- Pile the dough into the prepared pan. Since the dough is so thick and sticky, it can be a little tricky to spread it out. I find it works best to scoop the dough with an ice cream scoop with a release lever, and fill the pan with scoops of dough. Then use your hands to press the dough into an even layer.
- With the remaining 6 Oreos, arrange a few whole or half cookies on top of the dough, then roughly chop the rest and sprinkle them over the dough. Lightly press the cookies into the dough.
- Bake the cookie bars on the center oven rack for about 28 minutes, just until the edges are set and ever so slightly browned, but the center still looks a little underdone. Be careful not to over-bake these bars, or they will end up dry. They will continue to bake and set in the hot pan after you take them out of the oven. It's normal for the center of the bars to settle and sink down a little as it cools.
- Set the pan on a cooling rack and cool completely, at least 4-6 hours, before cutting into bars.
Notes
Leftover blondies should be stored in an airtight container at room temperature for up to 3 days, or wrapped well and frozen for 3-6 months.
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