Ingredients
Method
- Break the 24 Oreo cookies into fine dark crumbs with a few larger pale cream flecks still visible so the mixture looks uneven and natural. The crumbs should look dry and loose at first and then slightly clumpy from the filling as the cookie pieces rub together.

- Pour the milk over the crumbs and scatter in the baking powder so the dark crumbs start soaking and turning glossy. As everything comes together the mixture changes from loose crumbs into a thick speckled batter with tiny pale streaks and irregular pockets of softened cookie.

- Spoon the batter into four ramekins so each one is filled unevenly with soft peaks and little dips across the top. The batter now has structure and sits in thick mounds while a few darker cookie bits rest near the edges instead of disappearing into a flat surface.

- As the dessert bakes the tops rise and split with small cracks while the colour turns deeper at the edges and slightly lighter on the lifted ridges. The batter changes into soft cake with a tender center and a few darker browned spots that make each ramekin look homemade and different.

- Scoop one warm portion onto a white plate so the inside shows a soft slightly molten center and broken cookie crumb texture. The plated serving looks rustic and imperfect with jagged edges and natural cracks and a darker baked top resting over the lighter tender middle.

Notes
If you’re looking for a 3 Ingredient Oreo Dessert with big cookies and cream flavour in every bite then you’ve found it! Taking pride of place in my easiest dessert collection this has crushed Oreo crumbs baked right through the tender cake and extra cookie texture tucked over the top. The perfect balance of rich creamy sweet and chocolatey. The best feature is the crackly tops that open up as they bake. Watch everyone fight for the portions with the MOST cracks because the crevices catch all that soft cookies and cream texture. Before you start please read the IMPORTANT NOTES in the Notes section below. Thank you.
