Thursday, March 13, 2014

Recipe of the Week

Back to school...and currently working on my senior show before it's submitted for review next Friday, along with all the rest of college life. And snow. And rain. And sleet, hail and the power going off every five minutes. But hey, that was just one day. Regardless of the weather, I am not spending much time in Baldwin, aside from work.

Fortunately, like a good college student, I am prepared. I have a delicious recipe I tried over spring break that I have been dying to share!!! I brought these back as a surprise for The Sojourn staff, and they seemed to enjoy them, so I think it was a successful experiment.

Oreo Pudding Cookies-pretty easy and pretty yummy.
I used a pudding cookie recipe from another blog:
1 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
3.4 oz. package vanilla instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips

But instead of vanilla pudding, I used Oreo pudding!
And crushed up mini Oreros!
And chocolate chips!

Here are the directions from their blog. Pretty easy to follow. And don't worry about them looking gooey when they come out of the oven; they will firm up. You don't want to burn them, after all!

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat and set aside.
2. Using a mixer, beat together butter and sugars until creamy. Add in pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.
3. Drop cookie dough by rounded tablespoons onto prepared baking sheet.  Bake for 10-12 minutes, or until slight golden and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.

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