Oreo Chocolate-Chip Cookie Brownie

I wrote about half of a blog post yesterday. I am not sure how much longer I can do this eating healthy thing.... my husband and I were going for six weeks but I really miss baking, cooking, making chocolate chip pancakes and trying new desserts. I keep trying to tell myself I am gearing up for fall, and this is the perfect time to eat light anyway. Don't get me wrong, I like eating healthy, but I just don't like being this restricted. I usually eat fairly healthy, with a sprinkling of rich desserts and pastries. On that note, here is a recipe from my mom...she loves to taunt me with these recipes.

Oreo Chocolate-Chip Cookie Brownie

Another day….another dessert! I have a real hard time passing up an idea for a new yummy dessert! I was online the other day…minding my own business…not even LOOKING for any recipes. I was actually looking for ideas for my first granddaughters baby shower! Then up scrolls this pic… A 9x13” dish with the ingredients in the pan and these words below: “cookie dough then an Oreo then brownie mix on top.” There were no other instructions, like temperature and time in oven. No exact amounts! (I’m kind-of weird about that…I get real nervous when I have to ‘wing-it’) But I guess they figured if I’m serious enough..I’ll find a way!...and I did!

I bought a roll of pre-made cookie dough, a package of Oreos and a bagged brownie mix. The mixes both required a 350* oven…

1 package Oreos

1 prepared package brownie mix for an 8x8 pan

1 roll chocolate chip cookie dough

I decided to do individual desserts instead of a 9x13 pan because I was concerned the Oreos wouldn’t cut up very neatly when time to serve. So I used a muffin/cupcake pan and lined each with a paper baking cup.

I read on the cookie dough package that it was supposed to make 16 cookies, so I peeled off the entire plastic covering, leaving the cookie dough in a tube shape, cut the dough tube into four equal sections. Each section was then cut into four equal parts. I rolled them up just for ease of placing them in the paper cups and gently pushed them down to form the bottom ‘crust’. Each ball was approximately 1/8 cup, if you decide to make homemade cookie dough.

Next just place an Oreo into each cup, pressing it into place. Cover with 1/8 cup prepared brownie mix. (You may want to use slightly less if you don’t want them oozing over the top.)

Bake in a preheated 350* oven for 12 to 15 minutes. The edges will be firm, but the centers may still seem slightly gooey looking. Cool and eat. ENJOY!

Cookies, cream and cheesecake

What is so magical about cookies and cream? It is a delicious combination for ice cream or shakes, but how about cheesecake? This recipe is for an individual serving, but you could easily adjust for an entire cheesecake. It's really easy, and really delicious. If you like oreos and cheesecake, you will be in heaven.
I found this recipe in Martha Stewart's cupcake book, and even though it's not really a cupcake, it is a handheld dessert. It travels well, too, although you should make sure you can keep them cold.
You start by placing an oreo in the bottom of each cupcake liner, make up the cheesecake batter and mixed in more crushed oreos. Bake and chill. Voila. This is great for spring and summer picnics, parties or potlucks because they can be made way in advance. You want to chill them for a few hours, so no last minute prep!
Enjoy.

42 Oreo, cream-filled chocolate sandwich cookies, 30 left whole and 12 coarsely chopped (this is one package)

2 pounds cream cheese, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

Preheat oven to 275° F. Line standard muffin tins with paper liners. Place 1 whole Oreo cookie in the bottom of each lined muffin cup.
In the bowl of a stand mixer, fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed. Gradually add the sugar, and beat until combined. Beat in the vanilla.
Drizzle in eggs, a little at a time, beating to combine and scraping down sides of bowl as needed. Add in sour cream and salt, beat to combine. Using a large spatula, fold in the chopped Oreo cookies.
Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top. Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes. Transfer the muffins tins to a wire rack to cool completely. Refrigerate (in the muffin tins) at least 4 hours (or overnight). Remove from tins just before serving.