"Chocolate Covered Strawberry" Cookies

Chocolate covered strawberries are my favorite. I love them. I make them all the time in the summer when strawberries are in season. It's really fun to play around with dark and white chocolate and make different designs, too. I made a huge platter of them for a graduation party last summer.

Anyway, right now we are nearing the end of the semester! I am on a mission to use up every ingredient in my pantry and as a result I have been baking lots of cookies. I made these delicious cookies last weekend for the Boston Marathon. They are chocolate drop cookies with white chocolate chips and dried strawberries. The result is the cookie version of a chocolate covered strawberry!

These are super easy to make. I made sure to get a lot of different sized bits of strawberries in the dough, including what was basically strawberry powder. This made sure the strawberry flavor was throughout the entire cookie.

Have fun with these cookies! I think they'd be fun with some semisweet chocolate chips mixed in as well :).

"Chocolate Covered Strawberry" Cookies

Ingredients

2 1/4 cup AP flour

1/2 cup cocoa powder

1 t baking soda

1/2 t salt

1 cup unsalted butter (room temperature)

1 cup brown sugar (packed)

3/4 cup sugar

1 t vanilla

2 eggs

1 cup white chocolate chips

1 cup freeze dried strawberries (broken into chocolate chip-sized pieces)

Instructions

1. Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.
2. Cream the butter and sugars together until smooth. Beat in eggs and vanilla until light and fluffy.
3. Gradually beat in flour mixture. Fold in white chocolate chips and strawberries
4. Form 2 tablespoons of dough into a ball and set on a baking sheet lined with parchment paper. Repeat with the rest of the dough, making sure they are at least 2 inches apart.
5. Bake for 8-10 minutes at 350 or until puffed. Cool on baking sheets for 5 minutes and then remove to wire racks.
6. Eat.

Sugar Cookie Variations

So it's almost that time of year again: Christmas/Holiday cookie time! And because I had two days off in a row, I decided to do some experimenting on the sugar cookie front.
I have grown up using my Grama's sugar cookie recipe, which is absolutely delicious. However, because the dough isn't chilled, it spreads like crazy and all the pretty shapes that we cut out end up looking like they got run over by a bulldozer. If this isn't something that is important to you (like if you're just cutting out circles), then by all means use your old recipe. But I wanted something that would hold the sharp edges and maintain its shape.
So, I turned to Pinterest. Don't get me wrong, most of the recipes I use are from other sources or from my family. But in this case, I had been seeing this one recipe posted over and over again: no spread sugar cookies from Sweetopia. I gave it a try, and my mom has declared these her new favorite cookies. Ever. Out of all of the delicious, amazing, complicated cookies I've made, these are her new favorites.

And that's what's great about these cookies. They are simple, they are easy, and they hold their shape. But they are also pretty darn good. Especially if you use the fancy vanilla (you've read my rants about how much I love that stuff). This is THE recipe I will use from now on. And the best part is, there is a chocolate version!

So below I've written up these recipes for you, and I've included a separate (non-related) brown sugar spice roll-out cookie recipe that I tried today and loved.

But before we get to the recipes, let me give you some hints for making these cookies as pretty as they can be:

1. Many cookie recipes call for whipping the butter and sugar together until light and fluffy. This incorporates a lot of air into the dough, which causes the dough to spread when baked. Instead, I beat the butter and sugar together until just combined.
2. Both the plain sugar and the chocolate cookie recipes originally had baking powder, but I left it out (Sweetopia tells you to do this because the baking powder can cause the dough to spread), The brown sugar spice cookies originally had baking powder AND baking soda, but after some research, I left the soda out and reduced the baking powder by half. Turns out, baking soda causes the dough to spread and baking powder causes it to rise. 
3. CHILL YOUR DOUGH. I cannot stress this enough. Believe me, I have tried to take shortcuts with roll-out dough and it never ends well. It's harder to work with and they won't maintain their shape. Chill the dough for an hour before cutting out shapes, and then chill it for an hour afterwards. You won't regret it.
4. Bake cookies of the same size together so everything bakes evenly. I've also tried to take shortcuts here and ended up with unbaked cookies on the same pan as overdone ones. Now I only bake cookies of the same shape together.
5. Watch your cookies carefully, but open the oven door as little as possible. The more you open it, the more heat gets out, the slower your cookies will bake.
6. Sift your dry ingredients so you don't end up with a pocket of flour/cocoa powder/cinnamon in the middle of your cookies. Ick.
7. This last one isn't for appearances, but for taste: use quality ingredients. I know you hear it all over the place, but you really can taste the difference. If you use cheap imitation vanilla, it just won't taste the same as quality vanilla. And make sure everything is fresh.

Sugar Cookies

Ingredients:

2 cups unsalted butter (room temperature)

2 cups sugar

2 large eggs

1 T vanilla

5 cups AP flour

1 t salt

Instructions:

1. Cream the butter and sugar together until thoroughly incorporated. Scrape down the sides of the bowl and mix again for a few seconds more. Do not over mix the butter and sugar in this step, it will incorporate too much air into the dough. 
2. Add eggs and vanilla slowly and mix. Make sure to scrape down the bowl with your spatula.
3. Sift your dry ingredients together. Add all of the flour mixture to the wet ingredients and mix until just combined. It is extremely important to not over mix the dough.
4. Roll the dough out between 2 large pieces of parchment paper until it is 1/4" thick. Place on a baking sheet and into the fridge for a minimum of 1 hour.
5. Cut out cookie shapes and place on parchment paper or silpat-lined baking sheets. Re-roll scraps and repeat.
6. Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again.
7. Preheat oven to 350 degrees Fahrenheit.
8. Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.
9. Once out of the oven, leave cookies on the baking sheet for 5 minutes before transferring to a rack. Let cookies cool to room temperature and decorate!
10. Eat.

Source: Sweetopia

Chocolate Sugar Cookies

Ingredients:

2 cups unsalted butter (room temperature)

2 cups sugar

2 large eggs

1 T vanilla

4 cups AP flour

1 1/2 cups cocoa powder

1 t salt

Instructions:

1. Cream the butter and sugar together until thoroughly incorporated. Scrape down the sides of the bowl and mix again for a few seconds more. Do not over mix the butter and sugar in this step, it will incorporate too much air into the dough. 
2. Add eggs and vanilla slowly and mix. Make sure to scrape down the bowl with your spatula.
3. Sift your dry ingredients together. Add all of the flour mixture to the wet ingredients and mix until just combined. It is extremely important to not over mix the dough.
4. Roll the dough out between 2 large pieces of parchment paper until it is 1/4" thick. Place on a baking sheet and into the fridge for a minimum of 1 hour.
5. Cut out cookie shapes and place on parchment paper or silpat-lined baking sheets. Re-roll scraps and repeat.
6. Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again.
7. Preheat oven to 350 degrees Fahrenheit.
8. Bake cookies for 8-12 minutes or until the center of the cookie no longer looks wet. The baking time will depend on the size of your cookie.
9. Once out of the oven, leave cookies on the baking sheet for 5 minutes before transferring to a rack. Let cookies cool to room temperature and decorate!
10. Eat.

Source: Sweetopia

Brown Sugar Spice Cookies

Ingredients:

2 3/4 cups AP flour

1/2 t baking powder
1 t cinnamon
1 t allspice
Pinch nutmeg

1/4 t salt

3/4 cup plus 2 T unsalted butter (room temperature)

1 cup dark brown sugar (firmly packed)

1 egg

1 T molasses

1 T heavy cream

Instructions:

1. Cream the butter and sugar together until thoroughly incorporated. Scrape down the sides of the bowl and mix again for a few seconds more. Do not over mix the butter and sugar in this step, it will incorporate too much air into the dough. 
2. Add eggs and molasses slowly and mix. Make sure to scrape down the bowl with your spatula.
3. Sift your dry ingredients together. Add all of the flour mixture to the wet ingredients and mix until just combined. It is extremely important to not over mix the dough. Now add the cream and mix until incorporated.
4. Roll the dough out between 2 large pieces of parchment paper until it is 1/4" thick. Place on a baking sheet and into the fridge for a minimum of 1 hour.
5. Cut out cookie shapes and place on parchment paper or silpat-lined baking sheets. Re-roll scraps and repeat.
6. Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again.
7. Preheat oven to 350 degrees Fahrenheit.
8. Bake cookies for 12-15 minutes or until the center of the cookie no longer looks wet. The baking time will depend on the size of your cookie.
9. Once out of the oven, leave cookies on the baking sheet for 5 minutes before transferring to a rack. Let cookies cool to room temperature and decorate!
10. Eat.

Source: The Art of the Cookie

Lemon Shortbread

My mom has been keeping a Google drive folder full of recipes that she has been wanting me to make when I'm home, and since I got home she's asked me several times to make this recipe for lemon shortbread. Finally I made it while I was on another baking spree (another angel food cake, some box mix scones, pizza dough). And oh my goodness, these are good.
It's a simple recipe, although it did break my stand mixer (I accidentally tried to cream frozen butter and the poor thing died). The original recipe called for lemon sugar, which I guess is some sort of lemon infused turbinado sugar. I just used some raw cane sugar because I didn't want to go find that specific ingredient. You can do either.
My mom was telling me that when she was little she used to get shortbread at a bakery nearby, and that she hadn't had shortbread with the same texture until she had these cookies. They're flaky and crumbly and light.
It'd be interesting to try these with other citrus zests.... lime sounds good!

Lemon Shortbread

Ingredients:

1 2/3 cup flour

1/3 cup corn starch

1/4 t salt

1 cup unsalted butter (room temperature)

1/2 cup powdered sugar

1 t vanilla

1 T lemon zest

Turbinado sugar (for sprinkling)

Instructions:

1. Sift together the flour, corn starch, and salt in a medium bowl and set aside.
2. With an electric mixer, beat together the butter and the sugar until smooth, about 1-2 minutes. Beat in the vanilla extract and the lemon zest until just combined. 
3. With the mixer on lowest speed, gradually add the flour and mix until just combined. Do not overmix.
4. Remove the dough from the bowl and form it into a flattened disk, wrap in plastic wrap, and refrigerate for at least 1 hour. 
5. On a lightly floured surface, roll the dough out to 1/4". Cut shapes out with the cookie cutter of your choice. Place cookies on a parchment lined baking sheet at least 1" apart.
6. Bake the cookies at 375 degrees for 14-16 minutes or until very lightly browned.
7. Allow cookies to cool on the pan for 1 minute before transferring them to a wire rack to cool completely.
8. Eat.

Source: That Winsome Girl

Triple Chocolate Chunk Oatmeal Cookies

When I discovered that my giant tin of oatmeal was expiring on New Year's Eve, the first thing I thought to make was oatmeal cookies. Not with raisins, which I hate, but with chocolate chips. I found a recipe and I was all set to start baking, when I realized that I had no chocolate chips. Luckily, my family has a lot of chocolate around the house leftover from Christmas (and also because we lovveeee chocolate), so I decided to get creative. I chopped up three kinds of chocolate: Hershey's kisses, a Ghirardelli semisweet baking bar, and a Trader Joe's Belgian dark chocolate bar. The cookies turned out amazingly. They are LOADED with chocolate, and of course are best straight out of the oven.

Seeing as this is my last post this year, I just wanted to say happy New Year to everyone! I can't wait for all the new recipes that 2014 will bring.

Triple Chocolate Chunk Oatmeal Cookies

Makes about 36 cookies

Ingredients

1 cup butter

1 cup sugar

1/2 cup brown sugar

2 eggs

2 t vanilla

1 1/2 cups flour

1 t baking soda

1/2 t salt

3 cups uncooked oatmeal

1/2 cup chopped milk chocolate

1/2 cup chopped semisweet chocolate

1/2 cup chopped dark chocolate

Instructions

1. Beat together butter and sugars until well combined. Add egg and vanilla and beat until combined.
2. In a separate bowl stir together flour, baking soda, and salt, and then add to wet ingredients in 2 batches, mixing until just combined before adding the next batch. Add oats and chocolate then mix until just combined.
3. Drop 2 tablespoons worth of dough onto cookie sheets lined with parchment paper then flatten slightly and bake at 350 degrees for 8-12 minutes, or until golden brown around the edges and set on top. Let cool for at least 5 minutes before transferring to a cooling rack to cool completely.
4. Eat.

Source: Iowa Girl Eats

Nutella Chocolate Cookies

I AM HOME.
I came home for Thankgiving, and I have never been so happy to be in my kitchen. I decided to make my two favorite cookie recipes: the chocolate crinkle cookies and the Nutella cookies. Now, I have said this before, and I'll say it again: I do not like nutella. I don't like peanut butter, and Nutella has the same texture, which is off-putting. But these cookies are magical. They don't even taste that much like Nutella. They are fluffy and chocolatey and perfect, and a breeze to make.

First, whisk together the flour, cocoa powder, salt, and baking soda. You may have to sift it, like I did, to get all the lumps out of the cocoa.

Next, beat the butter and Nutella together.

Add brown sugar and regular sugar.

And eggs, water, and vanilla. Make sure everything is smooth.

Gradually beat in the flour mixture until it is almost combined, and then fold in the rest by hand. Make tablespoon-sized balls and drop them on a cookie sheet with parchment paper. Currently the only oven that works at my house is the little one, so I have to use cake pans.

Bake for 8 minutes if you want soft cookies, and 10 minutes if you want crispy cookies. I did 10, and they're still pretty soft.

Next, whisk together powdered sugar, milk, and vanilla to make the icing, and add food coloring. I chose my two favorite colors, yellow and purple, but in the past I did red and white for Christmas. Put the icing into plastic bags. I find it's easiest to do this if you put the bags into a glass and fold the tops over the edge.

Now drizzle the icing over the cookies! They're so pretty! Although in the future I probably won't do yellow again because when it hardens it doesn't look that good.

So there you have it! I'm so happy to be home and have my kitchen back. These cookies are the perfect way to celebrate.

Here's the recipe:

Nutella Chocolate Cookies

Ingredients:

1 1/2 cup flour

1/2 cup cocoa powder

1 t baking soda

1/2 t salt

1 stick unsalted butter (softened)

3/4 cup Nutella

1/3 cup sugar

1/3 cup brown sugar

1 egg

2 T water

1 t vanilla

Icing (recipe below)

Instructions:

1. Whisk together the flour, cocoa powder, baking soda, and salt. Make sure there are no lumps. You may need to sift it.
2. In a separate bowl, beat together the butter and Nutella until creamy. Beat in the sugar and brown sugar until fluffy. Beat in the egg, water, and vanilla extract.
3. With the mixer on low speed, add the flour mixture. Mix until the dough just begins to come together and the flour is almost incorporated, and then fold in the rest by hand.
4. Make balls the size of a tablespoon and place them a few inches apart on a baking sheet lined with parchment paper. Bake for 8-10 minutes (8 for soft cookies, 10 for crispier cookies) at 375 degrees.
5. Let cool for 5 minutes on the pan and then transfer to a cooling rack and let them cool all the way.
6. Put the icing into a plastic bag and snip off a very tiny part of the corner. Drizzle icing over cookies. Let the icing dry.
7. Eat.

Icing

Ingredients:

1 cup powdered sugar

2 T milk or water

1/2 t vanilla

Food coloring, if desired

Instructions:

1. Whisk ingredients together until smooth.
2. Use to decorate as desired.

Source: The Kitchn

Chocolate Dipped Shortbread

Remember my friend who gave me the whoopie pie recipe book? Well today is her birthday :). March is a big month for birthdays with my friends, so I get to do a lot of baking. Anyway, I made some yummy shortbread cookies for Alyssa, with a twist! They're dipped in chocolate. If you don't want to dip them in chocolate, I also included instructions for how to make them the original way. I used a different recipe from the chocolate chip shortbread cookies I made a few weeks ago, because those were meant to be chocolate chip. This recipe is simple and delicious shortbread. Shortbread has so few ingredients, but it's so delicious. I'll never get tired of it.
First, beat the butter until creamy.

Next, beat in the powdered sugar and sugar until no longer gritty when rubbed between your fingers. This is crucial for the proper texture.

Mix in the vanilla. Sift together the flour and the salt in a separate bowl, and then gradually beat it into the butter mixture. Do not overmix.

Press the dough into a pan lined with parchment paper with your fingers until relatively flat and smooth.

Use a fork to make holes in the dough, in uniform lines. This makes it look fancy :).

Bake at 300 degrees for 1 hour, or until the edges are golden.

Remove from the oven and immediately use a thin, sharp knife to cut the shortbread into strips 3x1 inches. My mom and I used a ruler to make sure the strips were even.

Let them cool for a little while (I did 30 minutes) and then carefully remove them. Place them on a wire rack to cool completely. When you are ready to start dipping them, chop up your chocolate and put it on a double boiler over hot (not boiling) water.

Stir until completely melted and smooth.

Now dip the shortbread into the chocolate, scrape the chocolate off of the bottom using the edge of the pan, and then set on a sheet of waxed paper. I poured my chocolate into a smaller container so that it would be deeper and thus easier to dip. Let sit for a little while so the chocolate hardens.

YUMMY. This is probably my favorite cookie recipe. The shortbread is perfect: buttery, flaky, and oh-so-good. You won't be able to eat just one. If you don't want to dip the cookies in chocolate, then before baking, sprinkle the dough with a tablespoon of sugar, and bake according to instructions.

Here's the recipe:

Chocolate Dipped Shortbread

Ingredients:

1 cup unsalted butter (room temperature)

1/4 cup powdered sugar

1/4 cup sugar

2 t vanilla

1 1/2 cups all purpose flour

1/4 t salt

8 oz. semi sweet chocolate

Instructions:

1. Beat the butter with an electric mixer on medium speed until fluffy. Next, beat in the powdered sugar and sugar until the mixture is no longer gritty when rubbed between your fingers. Mix in the vanilla.
2. Sift together the flour and salt onto a sheet of waxed paper, and then gradually beat it into the dough until just combined.
3. Press the dough into a 9x9 inch pan lined with parchment paper until the dough is flat and smooth. Use a fork or a toothpick to give the shortbread a pattern of dots.
4. Bake for one hour, or until golden brown around the edges, at 300 degrees. Remove from the oven and immediately use a sharp, thin knife to cut the shortbread into bars 3"x1". Let cool for 30 more minutes in the pan, and then carefully transfer to a wire rack to cool completely.
5. Chop up the chocolate and melt over a double broiler with hot (not boiling) water. When the chocolate is completely melted and smooth, dip the cookies halfway into the chocolate. Scrape the chocolate off the bottom of the cookie using the edge of the pan, and then set on a piece of waxed paper to harden.
6. Eat.

Source: Williams Sonoma

Mocha Chocolate Chip Cookies

Yesterday was my friend's birthday! Happy birthday, Mina!
Anyway, for Mina's birthday, I decided to make her the best birthday gift imaginable: cookies. And not just any cookies, chocolate chip cookies. And not just any chocolate chip cookies, mocha chocolate chip cookies.
These cookies are YUMMY. I made extra, and I've been grabbing one every time I pass the plate in the kitchen. I must have had at least six today. I need to stop.
Another great thing about this recipe? There are no eggs involved. So, feel free to lick the spoon without worrying (I do this anyway... oops).
First, whisk together your flour, cinnamon, baking powder, and salt.

Next, beat the butter and coffee powder together until combined.

Add the powdered sugar and brown sugar and beat until combined.

Mix in the flour mixture about 1/2 cup at a time, and then stir in the chocolate chips.

Put the regular sugar in a small, shallow bowl. Scoop out one level T of dough and flatten it into a disk.

Dip one side into the sugar and then set the disk, sugar side up, on a baking sheet.

Repeat with the remaining dough, spacing the disks about 2 inches apart.

Bake for 12 minutes, or until the edges begin to darken.

Let cool for 1-2 minutes, then transfer to racks lined with paper towels. This absorbs some of the extra grease from the cookies.

Yummy! The coffee flavor is strong, but it's not bitter at all. Everything comes together quite nicely. I initially thought these cookies were going to be crunchy, but they became quite chewy and nice. I'm a bigger fan of chewy chocolate chip cookies.
Here's the recipe:

Mocha Chocolate Chip Cookies

Makes about 5 dozen cookies

Ingredients:

2 cups all-purpose flour

1/2 t baking powder

3/4 t cinnamon

1/4 t salt

2 1/2 sticks unsalted butter (room temperature)

3 T instant espresso powder, or 1/4 cup instant coffee granules (crushed)

1 cup powdered sugar

1/2 cup packed brown sugar

1 1/2 cups semisweet chocolate chips

1/4 cup sugar

Instructions:

1. In a medium bowl, combine the flour, baking powder, cinnamon, and salt. Set aside.
2. In a large bowl, beat the butter and coffee on medium speed until combined. Add the powdered sugar and brown sugar and beat until combined.
3. Stir in the flour mixture about 1/2 cup at a time, mixing well after each addition. Stir in the chocolate chips.
4. Put the sugar in a small, shallow bowl. Scoop out 1 T dough and flatten it slightly into a disk. Dip one side into the sugar and then set the disk, sugar side up, on a baking sheet lined with parchment paper. Repeat with the remaining dough, spacing the disks about 2 inches apart.
5. Bake at 350 degrees for 12 minutes, or until the edges begin to darken.
6. Let the cookies cool for 1-2 minutes on the baking sheets. Transfer them to cooling racks lined with paper towels to cool completely.
7. Eat.

Source: Fine Cooking

Chocolate Chip Shortbread

The Rimers of Eldritch is over, as of yesterday night. However, it was a very successful run, and definitely a blast! Yesterday I made chocolate chip shortbread to sell at concessions. I love shortbread so much, because it generally only has a few ingredients (butter, sugar, and flour), but it is so light and crisp and sweet. The chocolate chips just make it a bit fancier. The shortbread melts in your mouth, and the best part is: you can eat the dough! There are no eggs in it (not that that's ever stopped me)!
Shortbread is the easiest cookie dough I've ever made. First you mix together the butter and sugar together in a stand mixer until very smooth. Then, beat in the vanilla.

Reduce mixer speed to low and add the flour, mixing only until the flour disappears into the dough.

Finally, fold in the chocolate chips with a spatula.

Gather dough and place between two sheets of plastic wrap. Roll the dough into a rectangle shape that's 1/4 inch thick. I started out by just pressing the dough with my hands into a roughly rectangular shape, and then rolling it to the desired thickness. Unfortunately mine isn't very rectangular, but that's okay.

Refrigerate for one hour, or until firm. Cut the dough into 1 1/2 inch squares, and place onto a baking sheet lined with parchment paper.

Bake for 18-20 minutes, or until they turn golden brown around the edges.

I might experiment with some fun shapes next time, but for now, these were good enough. They sold very well at the show last night.
Here's the recipe:

Chocolate Chip Shortbread Cookies

Makes about 3 dozen cookies

Ingredients:

2 sticks unsalted butter (at room temperature)

2/3 cup confectioners' sugar

1/2 t vanilla extract

2 cups all purpose flour

3/4 cup mini chocolate chips

Instructions:

1. In a stand mixer, beat together the butter and sugar on medium speed until smooth, about 3 minutes. Beat in vanilla.
2. Reduce mixer speed to low and add flour, mixing only until it disappears into the dough.
3. Fold in the chocolate chips with a large spoon or spatula.
4. Place dough between two sheets of plastic wrap. Roll the dough into a rectangular shape about 1/4 inch thick.
5. Refrigerate the dough for at least one hour, or until firm.
6. Cut dough into 1 1/2 inch squares. Bake for 18-20 minutes, or until golden brown around the edges.
7. Eat.

Source: Kirbie Cravings

Slutty Brownies

It's production week! My high school drama club is putting on The Rimers of Eldritch this week! Tomorrow is our last dress rehearsal, and we always have people bring in food. I volunteered to bring dessert, and oh, what a dessert it is!
These brownies are more than just brownies. First, a layer of cookie dough, then a layer of oreos (double stuffed, if you please), and finally, a brownie layer. Perfect for giving drama kids energy. They are slutty because, according to The Londoner, "they are oh so easy, and more than a little bit filthy".
And they are easy! I used boxed mixes (don't tell!), but if you're a purist, you could make them from scratch. I'm a fan of Betty Crocker mixes. Because I had to make these for roughly 30 kids, I doubled the recipe. Here are all the ingredients:

First, take a pan (I used 13x9), and line it with parchment paper. Next, take your chocolate chip cookie mix, and make it according to package instructions. Mine called for a stick of butter, and an egg. I mixed the butter in first.

One thing I do not like about this mix is that the chocolate chips are already in it, and not packaged separately. Unless you mix it by hand, the chocolate chips get broken up in the process. My dough ended up with little bits of chocolate chips (but I don't think anyone will care).

Now I mixed in the egg. Because the cookie dough will be baking for a lot longer than it is normally baked for, I added an extra teaspoon of oil, to keep it moist.

Now spread the cookie dough in the pan until it covers the bottom.

Yummmmm. Now, the layer of oreos.

Now make your brownie mix according to the package's directions.

And pour it over the top of the oreos. Spread it around to make sure it covers everything.

Bake for roughly 45 minutes (original recipe says 30, but they were wayyy too gooey after 30). 

Take it out and let it cool, then lift it out with the paper and cut it into squares. If you want the squares to look pretty and uniform, let the brownies cool overnight and cut them the next day. They'll be much more manageable. 

If you're making these, you've obviously taken a break from any diet, so eat it with ice cream. Why not? Go big or go home! They are the best brownies I have ever had.

Here's the recipe:

Slutty Brownies

Ingredients:

1 box of chocolate chip cookie mix (and additional required ingredients)

1 t vegetable oil

1 box of brownie mix (and additional required ingredients)

1 pack of oreos

Instructions:

1. Line a 13x9 inch pan with parchment paper.
2. Make chocolate chip cookie mix according to package instructions. Add the oil and mix well.
3. Spread the cookie dough into the bottom of the pan until it covers the bottom.
4. Add a single layer of oreos on top of the cookie dough.
5. Make brownie mix according to package instructions.
6. Spread the brownie batter over the oreos until it covers them.
7. Bake at 350 degrees for 45 minutes.
8. Let cool for a few minutes, and then lift out with the paper and cut into squares.
9. Eat.

Source: The Londoner