Cookies 'n Cream Atole (Atole de Oreo) #AtoleWeek

The classic combination of milk and cookies in a delicious Mexican atole.

When brainstorming ideas for what flavors of atole to share for #AtoleWeek, the kiddies insisted I make Cookies 'n Cream Atole, another version of Atole de Galleta, made with Oreos. Who doesn't love Oreos?! This Atole de Oreo starts with an Atole Blanco base (thickened with cornstarch), and the cookies are added at the very end. Top your Atole de Oreo with a dollop or two of whipped cream for a decadent treat the whole family will love!

Cookies 'n Cream Atole
(Atole de Oreo)


  • 5 cups milk
  • 1 cinnamon stick  
  • 1/4 cup cornstarch (I use unflavored Maizena) 
  • 1/4 to 1/2 cup granulated sugar
  • 14 chocolate sandwich cookies, broken into pieces (Oreo's are best!)
  • Whipped cream (optional) 

Simmer 4 cups of milk and the cinnamon stick in a medium saucepan over medium heat just until the milk begins to boil. Dissolve the cornstarch in the remaining cup of milk. Stir cornstarch mixture and sugar into milk. Continue to simmer, stirring constantly, until atole starts to thicken. Stir in broken cookie pieces and remove from heat. Let set for 3 to 4 minutes; stir gently with a wire whisk to dissolve the cookies. Serve immediately. Top with a dollop of whipped cream. Enjoy!

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