This cookie dough is completely edible and safe to eat and is also filled with Oreo crumbs and chocolate chips.
Cook Time:10 mins
Total Time:10 minutes
1 cup Granulated sugar
½ cup Unsalted butter
¼ cup Milk
1 tsp Vanilla extract
½ tsp Kosher salt
1 ½ All-purpose flour
1 cup Oreo cookies (around 10 cookies, depending on preference)
Firstly, you will want to pre-bake the flour so that it has a nicer texture once mixed with the rest of the ingredients. This can be done by pouring your flour onto a parchment paper-lined baking tray and baking the flour for 10 minutes at 350 degrees F.
Other than the flour, the only other preparations needed are making sure that all of the ingredients, except the milk, are at room temperature. This is really important for the overall texture as it will result in the dough being a lot fluffier and less dense. The butter is by far the most important ingredient to have at room temperature, so try to remember that while you are baking the flour.
You are going to need a large mixing bowl, a hand mixer/whisk, and a silicone spatula. If you do not have a spatula, anything blunt and similar in shape will work. It is for folding ingredients together later on so that the texture is not ruined.
You will want to mix your sugar and butter together in your mixing bowl until it is combined and creamy. The volume of ingredients you put in should noticeably increase as the air gets mixed into your butter mixture. This is where using room-temperature butter comes in handy as this process is much easier and far more effective than using cold butter.
After your butter and sugar have turned into a creamy delight, add your vanilla extract, salt, and milk to the bowl. Mix all of these until they are properly combined and the texture starts to be more consistent. You want it to be a single mass with no lumps of unmixed ingredients.
Once this is done, you will now add your flour to the bowl. It is best to do this a little at a time, just doing a quarter at a time makes it significantly easier than adding the whole bunch at once. Again, keep mixing it until the whole thing is fluffy and creamy again. Look out for clumps of flour as they are pesky and will try to hide from you.
Finally, once the flour is all incorporated you will want to add your Oreos to the mix! Obviously, you cannot add whole Oreos, so you will have to chop them. This does not have to be a fine chop as it actually improves texture to have quite unpredictable chunks of Oreo in the dough. Just roughly chop your Oreos with a large knife. Depending on how much dough you have, choose your amount of Oreos wisely. You do not want to have too many Oreos in the dough as they will dry it out but on the other hand, having too few Oreos will make it disappointing.
When it comes to actually adding the Oreos, you will need your silicone spatula or a similar utensil. The reasoning for this is that we need to fold the Oreos into the mix. If we just hand mix them, they will be crushed up and not as fun to eat, and if we mix them by stirring them – we will destroy the airy fluffy texture we have. The best thing to do is fold the chopped Oreos into the middle of the bowl until they are all separated and spread out evenly.