Place the cookies in your Blendtec blender and mix on "chop" for about 10 seconds or until completely chopped and fine. (**I used the Twister Jar for making this cookie butter. It is so nice to use the twister lid to get the cookies back into the middle while mixing. LOVE!)
Pour the vegetable oil and cream into the jar and blend on "mix" or medium-high until a batter like consistency forms. Set aside.
FOR THE CREAM SIDE:
In a small bowl using a handheld or stand mixer beat the butter and shortening together on high until creamy using the paddle attachment, about 1 minute.
Turn off the mixer and add the sugar and vanilla. Beat on low-medium for about one minute until well combined and super creamy. It will be pretty thick.
In a jar or bowl, fill the cream side first. Since it's thicker, its easier to do this side first. When I put the cream into the mason jar, I used a spoon and stuck the cream to the side of the jar until one side was filled.
Next, pour or spoon the cookie filling into the other side.
Store in an airtight container for up to a week in the fridge. Enjoy!