2-Ingredient Oreo Mug Cake

Ingredients

• 4 cookies Oreo cookies
• 3 tbsp milk, whole, 2%, oat, soy, or almond

Instructions

1. Place 4 Oreo cookies into a microwave-safe 10-12 oz mug or ramekin. Use a fork to crush the cookies thoroughly until they become fine crumbs with very few large cookie pieces remaining. The cream filling should remain included. Do not remove the Oreo filling.
2. Add 3 tbsp milk to the crushed Oreos. Stir thoroughly with a fork until the crumbs are completely moistened, the Oreo filling has blended into the mixture, and a thick, smooth-ish batter forms. Small cookie crumbs are fine; there should not be large dry pockets.
3. Use the fork to scrape excess batter down from the upper walls of the mug. This helps the mug cake cook more evenly and keeps burnt residue from forming above the batter line.
4. Microwave on HIGH for 60 seconds, then check the center. The mug cake should look puffed, mostly set on top, and moist rather than dry. If necessary, continue cooking in 10-second intervals until just set. Typical total microwave time is 60-90 seconds. Microwave wattage varies substantially; start at 60 seconds.
5. Allow the mug cake to rest for 1-2 minutes before eating. The mug or ramekin may be extremely hot even if the cake itself looks ready immediately. Serve warm directly from the mug.

Nutrition

Chef's Notes

CRUSH THE COOKIES WELL The finer the Oreo crumbs are before adding the milk, the more cake-like the finished texture will be. MICROWAVE POWER VARIES Start with 60 seconds. Continue only in short 10-second intervals because mug cakes can become dry very quickly. USE A LARGE ENOUGH MUG A 10-12 oz microwave-safe mug gives the cake enough room to rise without overflowing. OREO VARIATIONS Other Oreo flavors can work, but different fillings may slightly change sweetness and texture. MILK Start with the listed amount. Adding too much milk can leave the center gummy rather than cake-like.

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