Thursday, December 8, 2011

Oreo Pudding Chocolate Chip Cookies

I have to say, the greatest thing about nursing a 4 month old, buddah fat baby is that I can eat all the time, whenever, whatever I want.....and not gain weight.
Well, almost whenever/whatever. Let's not get crazy here with 2 am fridge raidings.

And the last 2 mornings, I will admit, I had cake for breakfast. And not just any cake. This was a double layer chocolate banana cake, with a chocolate drizzle soaked  in between the layers, and white chocolate buttercream frosting smeared ALL OVER. 

Then I made these cookies, and ate a lot of dough. Because there is no point to making cookies if you're not going to eat a lot of dough.

Don't worry though, I'm not a complete fatty. I did go running.

Then that night was pizza night at my mom's....a weekly tradition where my mom makes a bazillion of the best pizzas in the universe and we pig out.

So I brought dessert: these Oreo Pudding cookies, and I also made some gluten free/dairy free chocolate cookies. And I ate another cookie more cookies. 
And an hour later after we got home, I was STARVING.

God Bless nursing babies. I'm living it up.

But enough about my unhealthy eating habits, lets talk about these cookies.

I love chocolate chip cookies. They are my all-time fav cookie. Until now, that is. These babies are soooo ooey-gooey and chock full of deliciousness it's not even funny.

I ate so much of this batter. I love batter.

And if you are what you eat, I should be turning into cookie dough any time now.

Oreo Pudding Chocolate Chip Cookies

1 cup butter, room temperature

3/4 cup brown sugar
1/4 cup white sugar
1 (4.2 ounce) package instant Oreo Pudding mix 
2 1/4 cups flour  
1 teaspoon baking soda 
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
2 Hershey's Cookies N Cream Candy Bars broken into small pieces (I used a king sized hershey bar, and a regular sized one cause that's what I had on hand and it was just the right amount!)

2 cups semi-sweet chocolate chips

-Pre-heat oven to 350.
-Combine flour, baking soda and salt in a bowl.
-Beat butter and sugars til light and fluffy, then add oreo pudding mix. Mix well.
-Add vanilla and eggs. Mix well.
-Add flour mixture to butter mixture, and mix just to combine. DO NOT beat.
-Stir in chocolate chips. Batter will be thick.

-Form golf ball sized cookie dough balls and place on a greased pan.
-Bake in pre-heated oven for 8 minutes. Make sure you don't over bake them!
-Let them cool on the pan for 5 minutes before transferring to a cooling rack.

Makes about 2 dozen depending on how much dough you ate.
 Enjoy :)

1 comment:

  1. So....the Gluten and dairy free cookies were...what? Because they were very ooey gooey and full of deliciousness too!! They tasted like "real" cookies...not the nasty boxed kind in the store. If these pudding cookies were half as good as the gluten and dairy free cookies you also brought, then pudding boxes will be disappearing from shelves everywhere!!