When I was 19 I never thought that at 24 I would still be writing exams. I remember finishing my undergrad degree and thinking the best part of it was that exams were behind me. I was FREE! But life never goes the way you think it will.
Last September I enrolled in a new College program in hopes that a Biotechnology diploma might make me a bit more hireable. So even though my life has gone in a different direction then I had planned originally, the end goal is really the same. I’m happy. This summer I’m in Canada and can spend more time with my family, I get to do a marathon in my home city on a known route, and I get to spend all the time in the world with my partner. What else could a girl ask for really?
Cookies you say? I agree! I created some magic in my kitchen recently. Remember these? Yeah, I added cocoa and fudge to that recipe to make a chewy, heavenly, cookie-baby. I’m in love.
To make these add butter, sugar, eggs and vanilla to a large bowl.
Cream them together until fluffy.
In a medium bowl, whisk together flour, cocoa powder, baking soda and salt and mix until combined. Add flour mixture to egg mixture and mix until well combined. Fold in chocolate chips..
…and crushed Oreos.
Refrigerate dough for at least 2-3 hours. When ready to bake, preheat oven to 350, roll into balls and set on baking sheet.
Bake at 350 for 10-12 minutes. Let cool completely.
Enjoy! I sure did…a little too much.
Double Fudge Oreo Cookies
makes about 3 dozen cookies
Recipe lightly adapted from How Sweet It Is
Ingredients:
1 cup unsalted butter (or 2 sticks), at room temperature
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips
1 cup (9 oreos) chopped Oreo cookies
Directions:
In a large bowl, cream butter, sugar, eggs and vanilla until fluffy.
In a medium bowl, whisk together flour, cocoa powder, baking soda and salt and mix until combined.
Add flour mixture to egg mixture and mix until well combined.
Fold in chocolate chips and crushed oreos.
Refrigerate dough for 2-4 hours (or more).
When ready to bake, preheat oven to 350, roll into balls and set on baking sheet.
Bake at 350 for 10-12 minutes. Let cool completely.