There were more, but they were devoured by the time I got my camera out
You really don’t have to read further than the name to be hooked. I found these cookies on one of my new favorite blogs, BrownEyedBaker, and they were fantastic. I did make some alterations; I chose to go for crushed chocolate graham crackers instead of crushed Oreos and I’m happy I did because these had a creamy and milky enough taste without the added Oreo filling. Plus, it’s healthier and, while I’m not a health-nut when it comes to dessert, if the healthier option tastes just as good (if not better), then why not go for it?
These cookies are incredibly easy and simple, but they have that little extra something that makes them interesting and special. They taste exactly like an Oreo cookie, chocolatey but also milky. In fact, I made a batch of chocolate chip cookies a few days later and discovered the Oreo cheesecake cookies taste exactly like a fresh chocolate chip cookie dipped in milk.
These cookies are crispy on the outside and chewy-soft on the inside. The cream cheese really does a fantastic job of keeping these babies moist and soft even after spending a couple days out and uncovered. Plus it gives the cookies their unique and intriguing creaminess. This is one of my new favorite recipes and perfect for summer gatherings. It’s certain to impress and leave nothing but cookie crumbs on the plate.
OREO CHEESECAKE COOKIES:
Yields 1 dozen cookies (you’ll want the whole batch!)
1/3 cup unsalted butter (at room temperature)
4 oz. cream cheese (at room temperature)
1 cup granulated sugar
2 tsp. vanilla extract
1 cup all-purpose flour
4 oz. bittersweet chocolate (chopped to chocolate-chip sized pieces)
1/2 cup (aprox.) crushed chocolate graham cracker crumbs
Preheat your oven to 375°F and line a baking sheet with parchment paper or a silpat liner.
Cream together your butter and your cream cheese in a medium until smooth and well-combined.
Add in your sugar and vanilla, mixing until they’re well-combined.
Add in your flour and mix on low until it’s just incorporated.
Use a plastic or wooden spoon to stir in your chopped chocolate.
Pour your chocolate graham cracker crumbs onto a plate and, using an ice-cream scoop to scoop up your cookie dough, roll your cookie dough banks in the crushed graham crackers until thoroughly coated. Place on the baking sheet 1-2 inches apart (they spread out a bit, but not too much).
Bake for 10 – 13 minutes, until the edges are golden (it is a little hard to tell when these are done, but you want them still a little soft when you take them out so that they’re not too crunchy when they cool).
Let them cool for a minute or two on the cookie sheet before transferring to a wire rack to finish cooling.
Because the cookies get rolled in crushed chocolate graham cracker crumbs, it can be a little challenging to see when they’re done. It took me a couple batches to figure out how long to bake them since it’s tough to see the edges turn golden. I’ve decided that at 10 minutes, they’re coming out, even if they look a little soft (they’ll firm up and bake a little more on the sheet).
I was home this past weekend and had a request for more pancakes, so I decided to try something new. This recipe is adapted from King Arthur Flour’s recipe, but I added a little twist to it. Instead of plain pancakes, I decided to go with lemon and I added in some cognac for a little extra something.
These pancakes are light and springlike, perfect for a summer breakfast outside on a sunny day. They’re even better garnished with a little lemon zest and a light touch of maple syrup.
SWEET LEMON PANCAKES:
2 large eggs
1 1/4 cups milk
3 tablespoons melted butter (or vegetable oil, but that makes for a drier pancake)
zest of one large lemon
2 teaspoons of brandy
1 1/2 cups all-purpose flower
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons sugar
In a medium bowl, beat your eggs and milk until they become light and foamy (about 3 minutes at high speed of an electric mixer, though I did this step by hand with a whisk)
Stir in the melted butter (or vegetable oil), then the brandy and lemon zest
In a separate, small bowl, whisk the salt, baking powder, flour, and sugar together
Mix your dry mixture into your wet batter, stirring until just incorporated (some small lumps are ok). Now let your batter stand and thicken for about 15 minutes (it’s ok to skip this step, I did and they turned out fine)
Heat a skillet over medium heat and brush a light coating of vegetable oil or butter over it. You’ll know it’s hot enough when a drop of water sizzles and evaporates immediately.
Using a small ladle (or measure 1/4 cupfuls of batter) drop batter into the center of your pan. I usually spread mine out a bit so that they’re a little thinner. Bubbles will form and break, but the best way to check is to simply lift the pancake a bit with a spatula and when the bottom is golden-brown, flip it.
For an extra lemony taste, grate some more zest on top of each pancake. Serve with your favorite topping (I recommend just a touch of maple syrup)
Only flip the pancake once
Using a feather pastry brush or paper, brush your skillet with a light coat of vegetable oil/butter to ensure crispy (rather than soggy) pancakes
To keep your pancakes warm, preheat the oven to 200°F and place each pancake on a baking sheet inside when you take it off the skillet. Open the oven door every now and then to keep the oven cooler and prevent your pancakes from drying out.
These pancakes were to die for. The recipe yields light, sweet, summery pancakes. The lemon zest gives them a fresh and irresistible taste, while the brandy plays in rich undertones. The batter is simple, non-fussy, and delicious all by itself. The pancakes fry up a nice gentle crisp on the edges, with a sweet, fluffy, and tender middle. They’re fantastic with a little maple syrup, but absolutely divine just by themselves as well. These pancakes are the perfect spring breakfast, served outside on a weathered wood table with white linen napkins, all lit up by morning sunshine. I know what I’ll be eating all summer long.