Regardless of the shameless hand-wringing that some of you may have been subjected to over the last few weeks, REALLY SUPER AWESOME things are happening. Day job drama aside, I received an offer to write for HowStuffWorks.com, a subsidiary of Discovery and the host site of some of my favorite podcasts. That brings my grand total of writing gigs to four, and as an English major, honestly, I should just shut up about this other job stuff now.
As cool as that is and as thrilled as I am, uncertainty still sucks. But you know what’s a great antidote? That’s right. Excess.
Honestly, this sort of absurd anxiety is the only thing that could have motivated me to foist a recipe this ridiculous upon you smack in the middle of bikini season. If there’s one thing that’s constant right now, it’s that I have some pathetically reptilian cravings for stoner food, and I don’t know if you can get any more “stoner” than cookies wrapped in cookies. Welcome to my downfall.
Adapted from here and probably lots of other places
2 sticks of butter, softened
1 cup brown sugar, packed
3/4 cup granulated sugar
1 tablespoon vanilla extract
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 package Oreos
2 cups chocolate chips (optional)
Preheat oven to 350* Fahrenheit. Line two baking sheets with parchment paper.
In a medium-sized bowl, mix together flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugars, and vanilla. Beat in eggs, scraping down the bowl occasionally. Gradually stir in dry ingredients, then chocolate chips, if using. Chill dough 15 minutes.
Take about 2 tablespoons of cookie dough and flatten into a patty. Wrap as much as you can around an Oreo. Flatten another bit of dough and wrap around the other side, patching as needed. Continue until both cookie sheets are filled, then chill wrapped Oreos for another 15 minutes. Bake 9-10 minutes. Cool completely on a rack.