Instructions

• Preheat oven to 350°F. Line a 9x13" baking pan with foil and spray the foil with cooking spray; set the prepared pan aside.
• Put the melted unsalted butter into the bowl of an electric mixer fitted with the paddle attachment. While the butter is still hot, add the granulated sugar and light brown sugar and mix on low until combined. Let the mixture cool for a few minutes.
• While the butter-sugar mixture is cooling, whisk together the all-purpose flour, baking soda, and salt in a medium bowl; set the dry mixture aside.
• With the mixer on low, add the eggs one at a time, mixing completely after each addition. Mix in the vanilla extract until combined.
• Add the flour mixture to the wet ingredients and mix on low until just combined. Stir in the mini chocolate chips (1 1/2 cups).
• Divide the cookie dough roughly in half. Press half of the dough evenly into the bottom of the prepared 9x13" pan to form the bottom layer.
• Pour the can of sweetened condensed milk evenly over the bottom cookie layer, keeping about a 1/4" gap around the edges so the milk does not touch the foil.
• Place all 24 Oreos in a single layer on top of the sweetened condensed milk.
• Break the remaining cookie dough into pieces and distribute those pieces over the Oreos. Sprinkle the 2 cups of chocolate chips evenly over the top. Gently press the top dough pieces (and chocolate chips) with your hands to flatten—the top will mostly cover the Oreos but may not completely seal them.
• Bake in the preheated 350°F oven for 30–35 minutes, or until the top is golden brown.
• Remove the pan from the oven and let the bars cool completely in the pan before using the foil to lift them out and slice into bars.