Oreo Butter

Made with coconut oil, Oreo butter is a tantalizing guilty pleasure that's perfect eaten on its own or swirled into desserts!

The humble Oreo. Enjoyed on its own or dunked into tall glasses of milk. Like many children growing up in the 90s, Oreos were the best part of afterschool. Leaving the bookbag at the door and settling at the table for a handful of Oreos and milk was what afternoons were made for! Nowadays Oreos have evolved from being the classic American sandwich cookie and are in everything--cakes, cheesecakes, brownies, ice cream and even other cookies!



I first saw this Oreo butter recipe a few months ago and put it out of my mind. Well, I tried to. But it kept niggling at the back of my brain, whispering that stupid jingle. You remember? "Ice cold milk and an Oreo coooooooookie!" Yeah, that's the one. So, I confronted it head on, purchased a rather expensive jar of coconut oil and set to make blitzing up cookie heaven.

You and your kids, especially your kids, are going to love me for sharing this with you. All you need to create this amazing treat is just two ingredients and a food processor.

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Ingredients: 

For the Oreo butter

1/4 cup coconut oil
20 Oreos

A note on the ingredients: these are what I used to make this here in the UK. I got the twin pack from Asda and used one tube. The coconut oil is rather pricey at £6.99 for a jar and the only place I was able to find it was Tesco. It'll be on the aisle with the oils in the organic oil section on the top shelf.

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Instructions:
Oreo Butter

 1. Open packet of Oreos. Refrain from eating them.
2. Tumble Oreos into food processor with blade attachment.
3. Grind away on the first setting for at least 3 minutes until it resembles fine breadcrumbs. This can take a while depending on your food processor. While mine was grinding, I was contemplating the cost of the coconut oil and worrying whether or it would be justified by the success or abhorrent failure of this Oreo cookie butter. You don't have to do that. It's optional.
4. Once your cookies are crumbed, add the coconut oil, set it back to 1 and let it pulse away for minutes on end until the mixture is silky and looks like butter. I say looks because no matter how long you process this, it's going to be a bit grainy.
5. Once the butter-look stage is reached, decant into a tightly sealing jar and store. Run your fingers around the food processor, mind the blade and taste the delightful concoction.

A few more notes on this recipe:

• Coconut oil isn't oil in the usual, liquid-like state. It's more ... solid than liquid. Kind of like the texture of petroleum jelly but a bit more set. Don't be alarmed. It's meant to be this way.
• I was worried sick over how to store this stuff, expecting to open the lid one day and for it to be moldy, but then I realized, it's cookies. And oil. It'll be fine. Plus, I don't imagine it'll stick around long enough to go moldy! 
• The idea of coconut and Oreo was a bit repugnant at first. And if you take that initial taste, you'll notice the coconut a lot, but allow the Oreo butter to marinate for a day or two (if you can wait that long) and you'll notice that the coconut flavor tends to mellow out over time and it starts to taste better and better! 
• I loved the idea of this but had no idea how to use it. I mean, it's "butter" but it's cookies? So, I swirled some over ice cream. It's amazing: it quickly sets and returns to the texture of Oreo cookies! You know that chocolate sauce that forms a shell when it's poured onto ice cream? That's what this does! I also dunk crunchy breadsticks and Ritz crackers into my Oreo butter. In a few days, I'll share with you a recipe for Oreo Overload Brownies using this Oreo butter, too.