• 5 oz. granulated sugar
  • 2 oz. unsalted butter, softened
  • 2 oz. light corn syrup
  • 1 tsp. vanilla extract
  • 1-1/2 tsp. powdered lecithin
  • 2 oz. vegetable oil
  • 3 large pasteurized eggs
  • 6 oz. heat-treated all-purpose flour
  • 3-1/2 oz. OREO Small Cookie Pieces
  • 5 tsp. Dutch-processed cocoa powder
  • 5 tsp. black unsweetened cocoa powder
  • 1/4 tsp. salt
  • 2-1/2 oz. OREO Medium Cookie Pieces


Nutritional facts are based on a single serving
Calories 670
Total fat 31g
Saturated fat 11g
Trans fat 0.5g
Cholesterol 135mg
Sodium 310mg
Carbohydrate 90g
Dietary fiber 3g
Sugars 48 g
Protein 10g
Calcium 4%DV
Iron 25%DV



  1. Cream  sugar, butter, corn syrup and vanilla with electric mixer fitted with paddle attachment until well blended. Dissolve lecithin in oil; stir into butter mixture. Add eggs; mix well.
  2. Place  flour, OREO Small Pieces, cocoa powder and salt in blender container. Process until very fine. Stir into butter mixture. Gently fold in OREO Medium Pieces.
  3. Transfer  dough to storage container. Cover and refrigerate at least 2 hours or until firm.

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