Monday, April 23, 2012

Where have I been? And cookies!

Well it looks like I've totally skipped over the month of March! What can I say...I was busy.

A lot of things contributed to my little hiatus… 

I turned the big 3-0 (ehhhh) But I did have a great time celebrating it in Vegas! A few great friends and an overindulgent weekend in Vegas, what could be better? 

Only marrying the man of my dreams! We had a small little wedding in Vegas that was beautiful and just perfect…and no…Elvis was not in attendance...he didn’t RSVP. (Pictures coming soon) 

So to be honest it's taken me quite a bit of effort to get back into the swing of things after all the goings on last month. Plus the husband (I love saying that) and I have been keeping ourselves pretty busy. Been going to a lot of sporting events, baseball, hockey, and golf. (oh my) Been taking up running… which I have always thought, why would anyone want to run that far…for fun?!? Running is not fun! Well the hubby got me out there one morning to keep him company while he trained for an upcoming race and before I knew it we had ran 7 1/2 miles. I thought holy crap! I can run that far? Now I’ve got to see how much farther I can go. So…that’s how it started. We’ll see if I can keep it up. If so I’d love to run in the 1/2 marathon this year. 

Anyway, I thought it was about time to get back into it and just jump in with something easy. My coworkers have been wanting cookies, so I decided to play with a recipe that they loved and see what happened. I just used the items that I had on hand in my pantry and they turned out great. This cookie recipe is a great base for what ever mix ins you'd like to add. If you don't want Oreo's add something else.

Oreo and Cookies and Cream Chunk Cookies 

2 sticks unsalted butter, softened 
1 cup granulated sugar 
1 cup packed light brown sugar 
2 large eggs 
1 tablespoon pure vanilla extract 
3 cups all purpose flour 
20 finely ground Oreo Cookies 
1 teaspoon baking soda 
3/4 teaspoon kosher salt
10 - 15 crushed Oreo Cookies (coarsely chopped for an added crunch) 
1 (8 oz) bag Hershey’s cookies and creams drops, chopped 
1 cup chopped pecans 

1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper. 

2. In a stand or electric mixer, cream the butter and sugars until light and creamy. Add eggs then vanilla until well combined.

3. In a large bowl add the flour, ground Oreo Cookies, baking soda and salt. Mix to combine then slowly add to wet ingredients until just combined. Add coarsely chopped Oreo cookies, pecans, and cookies and cream chunk until just combined. 

4. With a medium cookies scoop, scoop dough onto prepared baking sheet about 1 inch apart. Bake for 12-15 minutes until edges start to turn golden brown. Remove and let cool for 5 minutes before transferring to cooling rack.

Makes 3 dozen cookies 

Slightly adapted from Picky Palate’s - Biscoff Crunch White Chocolate Chip Cookies. Jenny is a-mazing.


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