I promise, I have a valid excuse for my blog tardiness. Better than a doctor’s note. The most ridiculous, delicious, “holy crap, I can’t read this in public” book I’ve read in ages. Or maybe ever. Fifty Shades of Grey, by E.L. James. Now, my grandmother reads this, so I can’t go into details, but if you’re a legal adult and not (at all) squeamish, this is the smut for you. If you’re looking for a romantic, sigh-inducing romantic epic of the ages, this is not it; if you read this book for the love story, you may need to seriously reevaluate what you call a healthy relationship. But if you’re looking for the book version of devil’s food cake (with all the dirty pleasure, and just a little bit of guilt), this is it.
With that, I give you today’s recipe, Oreo Cheesecake Cookies. I made these for one of my sisters during her finals week, although she and her boyfriend devoured them the night I made them. They had a unique texture, half-way between cheesecake and half-baked cookies, with a deliciously rich flavor. They were also super quick to whip up and looked lovely — perfect if you’ve forgotten you promised to bring dessert.
Oreo Cheesecake Cookies
1 cup a.p. flour
1/2 teaspoon salt
3/4 cup butter, room temperature
3/4 cup cream cheese, room temperature
1 teaspoon vanilla extract
1 tablespoon half and half or cream
1/2 cup sugar (make that a generous half-cup)
1 generous cup crushed oreos
Whisk together flour and salt and set aside.
Cream together butter and cream cheese until well combined.
Add sugar and beat until fluffy. Beat in vanilla and the egg.
Add your flour slowly, beating on low speed until just combined.
Fold in Oreos by hand.
Spoon dough, a tablespoon at a time, on to a parchment paper covered cookie sheet. Bake at 350 degrees for eight to ten minutes.