OREO Cookies 'n Cream Ice Cream

Some people just like to do things the hard way. Take for example, me. Although my blogging friend Liz from That Skinny Chick Can Bake and I live in the same state...a mere 2 1/2 to 3 hour drive from each other...we actually met in person for the first time when we were both more than 2,000 miles from home. If that's not the hard way, I don't know what is. Totally worth it.

Hopefully next time we'll do it the easy way. Today I'm excited that Liz's blog is my Blogger C.L.U.E Society assignment; this month, the group scoured their assigned blogs for recipes that would help us Beat the Heat! Since I drop by Liz's blog on a fairly regular basis, I knew the hardest part wouldn't be finding a recipe that I wanted to make, but rather narrowing it down to the one recipe I couldn't live without.

Satisfy your sweet tooth on the go with #OREOmultipack!

I remember the days when summer break meant that I was in for a couple of months of semi-relaxation. Since my kids have gotten older, that's no longer the case. I actually think that my family is just as busy (if not busier) during "break" than during the school year. As a family who often finds themselves on the go, we often find our stomachs rumbling in the car, at an appointment, or on the sidelines at a sporting event.

Since nobody likes just going hungry, I've become a master at packing not only snacks and nibbles, but also meals on-the-run. It's hard to gauge one's level-of-hungry beforehand. Though I don't think that always eating while out is ideal, it has become a necessity in today's "GO!" world. So, when products come about that can make my life even a little bit easier, I usually grab on.

Such is the case with OREO. This past May, OREO launched a convenient 2-pack grab-and-go snack designed precisely for today's busy schedules. Each pack contains the perfect serving size to satisfy your sweet tooth when you're on the go! The 2-pack multipacks are sold in packages of 18 and can be found in the cookie section at grocery stores (also available in Nutter Butter).

Toasted Coconut Oreo Cookie Balls

Sometimes it takes me a while to catch up with trends. I probably shouldn't admit that I've never made Cake Pops or Push-Up Cakes, and don't even get me started on the Macaron debacle! So, it should come as no surprise that I'm just now getting around to making Oreo Cookie Balls for the first time.

The story sort of starts with the classic "why mess with a good thing" debate. I grew up dipping old-fashioned Oreos in milk. The end. I wasn't even the kind of kid who liked to twist them apart and lick off the cream. Probably because I always thought (and still do) that the cream by itself is just too sweet. I did like the plain cookie, but if I ate it, I'd just be wasting the cream. See my dilemma?

But as my story usually goes, I give in. I succumb to the trend. I mean, a trend isn't a trend for no reason, right? People seem to like them. Plus, I like to try things at least once. Even if I'm a year or two behind everybody else.

Chocolate Chip or Oreo? Both!

A simple post today...to satisfy a simple need. The need for a cookie. I first saw this cookie over at ReTorte (Wandering Coyote originally saw them at Picky Palate)...then at My Tasty Treasures...and finally I decided it was time to make it (and I'm betting many others have tried this cookie by now, too)! I love this cookie because it has all the warm, fresh-baked goodness of a homemade chocolate chip cookie straight from the oven plus the added bonus of a childhood favorite Oreo! What's not to love? It's also quick...I did it all by hand, no mixer needed...I was feeling that lazy (no unnecessary dishes, please).

Chocolate Chip Oreo Cookies

adapted from Picky Palate

yield: ~4 dozen

8 oz. (2 sticks) butter, at room temp.
¾ c. granulated sugar
¾ c. packed brown sugar
2 large eggs, at room temp.
1 tsp. pure vanilla extract
2½ c. flour
1 tsp. baking soda
1 tsp. fine sea salt
16 Oreos, broken into pieces
1 c. chocolate chips (any variety you like)

Cream your sugars and butter together.  Add egg and vanilla and mix well. Combine flour, baking soda and salt in a small bowl and mix. Add dry ingredients to your wet ingredients.  Mix until well combined.  Fold in broken Oreos and chocolate chips.  Refrigerate an hour or overnight.

Preheat oven to 350° F.   Drop by ~1 Tbs. scoops onto lined cookie sheet. Bake 8-11 minutes...they should still be soft.  Let cool on sheet pan for 3 minutes, then transfer to a rack to finish cooling

I can see why this recipe gets around...it's so provocative...it has such inner beauty. Okay, it's your turn.