Oreo cookie butter. Heck. Yes.
Yesterday I had a birthday, so I made oreo butter. What else do you do on a Monday birthday? Eeeh not a lot. I did receive an unbelievable amount of encouragement after yesterday’s post — phone calls, texts, emails, comments: THANK YOU! I’m feeling much more encouraged today, after a successful run yesterday. Maybe it’s that extra year of wisdom I have now… 😉
Derek did a wonderful job of taking me out this weekend to celebrate, and he also re-stocked my cookie butter supply. Well played, sir. This got me thinking: what else can I make into a delicious spread? I’m not really even that fond of gingerbread or biscoff cookies — which are essentially the base for cookie butter — so what DO I like?
The more I type “oreos” the weirder it looks. Oreos. Oreo’s? No, Oreos.
The key to making oreo cookie butter, or any butter for that matter, is to blend it about 10x longer than you expect you’ll have to. It’ll keep getting smoother and smoother. It’s actually pretty incredible!
- 1 box of Oreo Cookies (about 36 cookies)
- 1/4 cup coconut oil*, at room temperature
- Combine the oreos and coconut oil in a food processor. Turn it on and let it run for at least 5 minutes. Scrape down the sides, and let it run again for at least 3 minutes, longer if you have the patience.
- The food processor will heat up the coconut oil, making it very fluid: as your finished Oreo Cookie Butter cools, it will solidify more to the consistency of peanut butter. Store at room temperature.
*If you don’t like the taste of coconut oil, substitute vegetable oil, but use less as it will result in a runnier product.