Twist each Oreo cookie to separate the chocolate wafers from the creamy filling. Place the creamy centers in a medium-sized bowl.

Place the separated Oreo wafers into a zip-top bag and crush them using a rolling pin until they turn into fine crumbs.

Transfer the crushed Oreo crumbs into the bowl with the creamy filling. Gradually mix in milk until the mixture reaches a dough-like consistency.

Lay a sheet of plastic wrap on a clean surface. Spread the Oreo dough mixture over the plastic wrap, forming a rectangular shape.

Place the reserved Oreo cream filling evenly over the rolled-out cookie base. Add any optional add-ins now.

Using the plastic wrap, lift one edge and roll the mixture away from you, forming a tight cylinder. Squeeze the ends of the plastic wrap to secure it.

Refrigerate for 15 minutes to firm it up before slicing into bite-sized pieces.

Remove the plastic wrap, slice the roll, and serve drizzled with chocolate or caramel sauce.