Sometimes I have these sneak weak chocolate attacks late at night, and I tip toe to the kitchen, turn on the pantry light, and start scouring~~now if I’m lucky enough to have something I’ve baked, awesome~~but, so many times, I give away 90% of what I bake within 24 hours, so I have to rely upon standbys, like my Oreo cookies.
So, I find a package, pour me a nice glass of frosty cold milk, pull out a few cookies, and bite into the first one~~nnnoooooooooooooooooooooooooooooo!! It’s soft and stale! OMG, I’m devastated! My palate is primed for something chocolateee and crunch and crispy followed by a long swing, sometimes the entire glass without a breath, of cold frothy milk. Imagine my disappointment!
Rather than slam the cookies into the trash and being the prudent saving person I am, I close them up, drink my milk and go to bed. The next morning, my mission was to use these cookies in something, so I posted on Facebook my dilemma, and I got so so so many great ideas. Here’s what I created with inspiration and stimulation from those ideas and the stale Oreos! Something even better, and the next night?? Did I say nirrrrrrrrrrrvana!! ~~peace & nameste~~ xoxo ally
Preheat oven to 350
Makes: 2+ dozen depending upon the size of your bars
What you need:
2 cups broken up Oreo cookies (remove the filling and set aside)
3 cups old-fashioned oatmeal
1 tsp sea salt
2 cups flour (I used oat flour, but regular all-pupose is fine.)
1 tsp baking soda
½ cup butter (room temperature)
¾ cup coconut oil (in solid form at room temp)
3 beaten eggs
1 tbl vanilla
1 ½ cups chopped walnuts (I like nuts! Adjust to your liking!)
¾ cup mini chocolate pieces (semi-sweet)
What you do:
In a large mixing bowl, combine the Oreo cookies (no filling), oatmeal, salt, flour, and baking soda and blend together well.
In another mixing bowl, combine the butter and coconut oil. Microwave about 20-30 seconds on high to melt completely. Remove, whisk together well and cool. Add the beaten eggs and vanilla and whisk again.
Pour the liquid over the dry ingredients and blend well. Add the nuts and chocolate pieces.
Coat your baking pan/dish (I used two 8×8 sizes/thickness was about 1 ½ inches.) with cooking spray. Put mixture in and pat down well with your hands. Bake in a preheated 350 oven about 22 to 25 minutes. Remove and cool just a tad then slice.