Mix together your flour, baking soda and salt in a bowl until well combined and set aside
In your mixing bowl (different bowl), beat your butter, brown sugar, vanilla and sugar together until well combined
Beat in your eggs one and a time
Slowly add in your flour mixture from step 1 until well combined
Add in your crumbled Oreos by gently stirring them in
Spread your cookie dough across a lightly greased and floured 6-quart slow cooker with the sides a little higher than the middle since the sides will cook faster
Put a couple paper towels underneath your lid and pull on the sides at the same time so it is snug (this keeps the condensation from dropping onto your cookie) and cook on high for 1-1.5 hours (mine was done at about an hour and 20 minutes), turning your insert halfway through if your slow cooker doesn't cook evenly
Once the middle of your cookie cake is set, remove insert and let your cookie cake cool for 20 minutes before flipping out onto a cutting board and cutting it into bars
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.