• 1 lb. granulated sugar
  • 6 eggs
  • 3 oz. black cocoa powder
  • 2-3/4 oz. vegetable oil
  • 1 tsp. salt
  • 1 tsp. vanilla extract
  • 22 oz. all-purpose flour
  • 3 oz. OREO Base Cake
  • 4-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 7 oz. OREO Medium Cookie Pieces


Nutritional facts are based on a single serving
Calories 240
Total fat 6g
Saturated fat 1g
Trans fat 0g
Cholesterol 40mg
Sodium 300mg
Carbohydrate 42g
Dietary fiber 2g
Sugars 20g
Protein 5g
Calcium 2%DV
Iron 15%DV


  1. Beat  sugar, eggs, cocoa, oil, salt and vanilla with electric mixer fitted with whisk attachment on medium speed for 3 min.
  2. Combine  flour, OREO Base Cake, baking powder and soda in large bowl. Add to egg mixture. Beat on medium speed with paddle attachment until well blended. Fold in OREO Medium Pieces.
  3. Heat  convection oven to 325°F. Shape dough into 2 logs, each 15 inches long. Wrap in plastic and refrigerate 30 min. or until firm. Remove from plastic and place logs on parchment paper-lined sheet pan.
  4. Bake  35 to 40 min. or until very firm. Cool completely on pan on wire rack. Lower oven temperature to 300°F. Trim 1 end of each log. Slice each into 28 (1/2-inch-thick) slices. Arrange slices standing upright on pan. Bake 25 min. to dry. Cool completely on pan. Store tightly wrapped at room temperature for up to 1 week.

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