Heaven in a Cookie

This cookie is the cookie to defeat all cookies; that is, if you love cheesecake and oreos, but then again, who doesn't?  It's super simple to make and surprising uses very few ingredients.  These cookies only lasted a good three days at my house, at that was much longer than I expected.

Irresistible oreo-cheesecakey-goodness.

Oreo Cheesecake Cookies

1/2 c. unsalted butter (at room temp.)

3 oz. cream cheese (at room temp.)

1 c. granulated sugar

1 tsp. vanilla extract

1 c. flour

1/2 c. mini chocolate chips

1 c. Oreo cookie crumbs

Preheat oven to 375 and line a baking sheet with parchment paper.  This step is important, because for some reason the bottoms cook a lot fast than the tops.  In a mixing bowl combine butter and cream cheese until mixed well.  Add sugar and vanilla extract, mixing until combined, then add flour and mix until incorporated.  Stir in mini chocolate chips with a spatula.  

Crush the Oreo cookies, then place the crumbs in small dish/bowl.  Roll 1 1/2 inch balls of dough, then coat in crumbs and place on sheet about 2 inches apart.  I might experiment with only coating the tops and sides of the cookies to prevent the quick cooking of the bottoms, but it's up to you.  Either way, I promise, they come out delicious.  Bake for 12-15 min. or until edges are golden and the cookie has puffed up.  Transfer to a wire rack to cool completely then enjoy! Makes 1-1 1/2 dozen cookies.

Holiday Baking

The girls have disbanded for a short Thanksgiving break, but that doesn't mean the cooking and baking has to stop!  After making the requested Kung Pao Shrimp (with the replacing of edamame with peppers and carrots because little Jacob refuses to eat anything green) for my family back in St. Louis, I was on a roll, so I decided to bake some cookies.  This is a delicious recipe I've made before, and is quite a hit with the fam, so why not share it with you.

Oatmeal Butterscotch Cookies
3/4 c. unsalted butter
3/4 c. sugar
3/4 c. brown sugar
3 c. rolled oats
2 eggs
1 tsp. vanilla extract
1 1/4 c. flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1 2/3 c. butterscotch chips
Preheat oven to 375.  In a large bowl, beat the butter and sugars together, then add eggs and vanilla, beating well.  In a medium size bowl, stir together flour, baking soda, cinnamon, and salt. Gradually add flour mixture to butter mixture, until blended well.  Stir in oats and butterscotch chips with a spatula, and drop dough balls (about a tbsp. each) 2 inches apart on ungreased cookie sheets.  Bake for 10 minutes, until the edges start to brown, then let them cool on a wire cooling rack.

I'm drooling.