Cream sugar, butter, corn syrup and vanilla with electric mixer fitted with paddle attachment until well blended. Dissolve lecithin in oil; stir into butter mixture. Add eggs; mix well.
Place flour, OREO Small Pieces, cocoa powder and salt in blender container. Process until very fine. Stir into butter mixture. Gently fold in OREO Medium Pieces.
Transfer dough to storage container. Cover and refrigerate at least 2 hours or until firm.