So I’m mildly embarrassed that the first post with my Vitamix blender is not a superfood smoothie or silky creamless soup, two ideas I used to justify the purchase of this long-wished-for appliance. Instead, it’s Oreo Butter. And I didn’t even try to put chia or flax seeds in.
Oreo…what, you say? Oreo butter. Before I get accused of food slumming, I tasted it first at Williams-Sonoma, where I was scoping out yet another kitchen purchase. I know, I have issues. They called it Cookies & Cream Butter, “Sweet Nostalgia in a Spread“.
I’m a sucker for that sort of thing, even if the phrase “Sweet Nostalgia in a Spread” doesn’t even make sense. What does make sense is “Kid Crack in a Crock” and that’s what this is. If you’re wondering how you’d use such a silly thing as Oreo Butter, just ask a kid.
They’ll have no trouble finding ways to use this up: strawberries, spread on crackers, bananas, pretzels. I’ve heard it’s good on salt and vinegar potato chips.
Not that I tried that.
Nope, not me.
- 1 14.3 oz. box Oreo cookies
- 2 T. coconut oil
- 2 T. palm oil shortening (Spectrum Naturals is what I use)
- Blend in a food processor or Vitamix until smooth. It takes a while, keep scraping the sides down. It will eventually happen. I promise.
- It will be warm and soupy after blending, & will firm up when it comes back to room temperature.
Yes, on chips.