I can’t resist making this when I’m craving something ridiculously sweet

So it all started one especially rainy weekend — you know, the kind where you can’t even be bothered to find matching socks? That’s when I first threw together this Gooey Oreo Cookie Cake (it was honestly just a way to use up some leftover Oreos, but let’s just say it spiraled into a bit of a family legend). If you like cookies and you like cake, and you also believe dessert should sometimes be gloriously messy, you’re about to be in good company.

Oh, and one more thing: my neighbor tried to out-bake me once with her “three-layer masterpiece” but everyone ended up eating this straight out of the pan, so — take that, Martha.

Why you’ll probably end up making this more than once

I make this when I want dessert but don’t want to faff around with chilling dough or rolling things out (ain’t nobody got time for that). My family goes absolutely mental for this because every bite is sort of half-cookie, half-soft cake, and there are hunks of Oreos everywhere. Sometimes my youngest just picks the Oreos out — savage behavior, but what can you do? Also (true confession) it hides baking mistakes beautifully, so if you get distracted by your phone for a minute or three, you’ll still be fine.

What’s actually in this?

1 1/4 cups (about 160g) all-purpose flour (sometimes I just chuck in a handful more if it looks too runny — very scientific)
1/2 teaspoon baking soda (Bicarbonate for UK friends. Skip at your peril.)
1/4 teaspoon salt (I use flaky sea salt once in a blue moon, but table salt is fine, swear.)
1/2 cup (1 stick/115g) unsalted butter, melted and cooled — or, in a pinch, margarine (don’t tell my mum!)
3/4 cup packed brown sugar (sometimes I mix in white sugar if I don’t have enough brown; tastes a bit more like a Toll House situation then)
1 large egg (if you’re egg-free, flax egg surprisingly works, though maybe a little more goo. Up to you!)
2 teaspoons vanilla extract (my grandmother INSISTED on Nielsen-Massey, but frankly cheapest store brand totally does the job)
12-15 Oreos, roughly chopped (I once tried the peanut butter Oreo version; the jury is still out. Any supermarket “cookies and cream” knockoff works just fine)
1/2 cup chocolate chips (I love dark; kids prefer milk. Once used butterscotch — not my proudest idea.)
Optional: extra Oreos for the top, or a pinch of instant coffee for a fancy grown-up twist

How I throw this thing together

Preheat your oven to 175°C (350°F). Or, you know, a smidge higher if your oven runs cold; mine probably has a squirrel loose in the wiring. Grease an 8-inch (20cm) round or square cake tin. No parchment? Just rub butter on and hope for the best — works more often than not.
Mix the dry stuff. In a bowl, toss together the flour, baking soda, and salt. I usually use a fork here — less washing up.
Wet ingredients, unite! In another bowl, beat the melted butter and sugar until it sort of looks like sandy caramel (don’t worry, if it stays lumpy, it gets better). Whisk in your egg and vanilla. This is when I usually sneak a taste — don’t judge me, but I’m convinced it’s for quality control.
Mix it all up. Combine the wet with the dry, gently. If it looks too stiff, add a splash of milk — just wing it. Fold in your chopped Oreos and chocolate chips. Don’t worry if the batter looks like a hot mess — it bakes up perfectly gooey.
Spoon into your prepared tin. Smooth it down (I just slap it in and wiggle the tin to level.) If you want, stick a few more Oreo chunks on top. Bake for 23-27 minutes, or until the edges look golden but the centre is still wobbly-ish — that’s what gives you the goo.
Cool a little (if you can stand to wait). Honestly, we’ve dug in after 10 minutes with spoons more times than I care to admit.

Notes from my kitchen catastrophes

Once I left it in for 35 minutes while helping my neighbor wrangle her goats (don’t ask) — it was dry as dust, but ice cream rescued it
If you use double-stuff Oreos, maybe dial back on the sugar a tad — learned that the hard way!
Don’t panic if the middle looks underdone; it’ll set as it cools

Twists I’ve tried (with mixed success)

Swapped in Biscoff cookies — nice, but not as gooey as Oreos
Peppermint Oreos around the holidays — half the table loved it, half hated it; don’t do this for picky eaters
More chocolate chips on top halfway through baking — YES, do this
Once tried to swirl Nutella on top… okay, this looked better than it tasted, but give it a go if you’re feeling reckless

The gear I use (and one sneaky shortcut)

Big mixing bowl (if I’m lazy, I just use the saucepan after melting butter)
Whisk or fork, nothing fancy
Cake tin — round, square, even a glass Pyrex will do; if you only have a shallow pan, reduce bake time
Spatula is handy, but in a pinch, I just use an old wooden spoon (it’s got character)

How long does it keep?

In an airtight container, it’s probably fine for 3, even 4 days. But — honestly? In my house it never lasts more than a day, because certain unnamed teenagers (looking at you, Sam) come back for seconds at midnight. If you do stash it, zap individual pieces in the microwave for 10-ish seconds and it’s just as gooey the next day. Not that I’d know, because, well, see above.

How we like to eat it (and, er, why you might want to)

We usually serve straight from the pan, with scoops of vanilla ice cream, but my cousin puts whipped cream on EVERYTHING so that’s an option. Dunking it in a cold glass of milk also sort of reminds me of late-night college snacks. Oh, and at Christmas last year, we threw some crushed candy canes on top — only do this if you have a sweet tooth like a magpie.

The stuff I wish I’d known sooner (honestly)

I once tried to rush the cooling and ended up with hot lava cake instead — it does pay to wait at least 15 minutes to get those nice gooey slices
Go easy on the stirring after adding Oreos; too much and you end up with Oreo dust, which tastes fine but looks a bit like a toddler made it
If you’re baking for a crowd, double the recipe and use a bigger dish, but add extra baking time — mine needed almost 40 minutes last time, but I kept checking every 5 minutes (paranoid? Who, me?)

Questions I’ve actually been asked (no, really)

Can I make this ahead?
Yep, and I actually think it tastes better the next day if you can resist eating it all right away. Just reheat a little, and it goes all melty — so good.
What if I don’t have Oreos?
Well, technically it’s not an “Oreo” cake anymore, but I’ve used bourbon biscuits and even chocolate chip cookies smashed up. Still tasty, just different.
My cake looks kind of underdone in the center — what gives?
Don’t stress! That’s the whole point: gooey. It’ll firm up a bit as it sits. If you like it firmer, just bake an extra 5 mins next time.
Is it freezer-friendly?
I’ve heard it works, but honestly I never have leftovers to try it myself. If you do, let me know!
Can I halve the recipe?
Certainly — use a smaller tin, and check after 13-15 minutes (but, you might wish you’d made more later…)
Do you really eat this for breakfast?
I mean, I’m not proud of my decisions, but sometimes you need something sweet with your coffee. Don’t judge.

P.S. If you want to improve your baking basics, I love Sally’s Baking Addiction for troubleshooting, and sometimes I get lost for an hour on Serious Eats’ dessert section. Baking, after all, is best when it’s both fun and a little unpredictable.

Gooey Oreo Cookie Cake: My Best-Loved Melt-in-the-Middle Treat