Ok, normal work day for me and I am very happy that the DH will be manning the grill tonight. We usually cook ribeyes (love me some marble) but since they had NY strips on sale, I decided to be a good girl – both on budget and fat grams. I’ll still marinate the same (Dales) but I’ll just poke the pooh out of them with a fork first.

Instead of the standard ceasar salad that I always serve with our steaks, I opted for sauteéd asparagus because Publix had the skinny kind – YAY for skinny! – and I just had to have that instead!

I’m pretty drained this evening so regular baked potatoes will accompany, not twice baked.  Although, I add enough butter, sour cream, cheese and bacon that you really can’t tell much difference by the time I’m finished with it. DH is usually half-way through his meal by the time I get my ‘tator just right! (which in my world means fattening as can be).

Diet? I know.

Well. On to dessert.

Since I had a free hour or so I decided to try a new cookie recipe I found:

OREO CHEESECAKE COOKIES

I found this recipe on Pinterest from the blog Pass The Plate.

Ingredients

• 1/2 cup unsalted butter, room temperature
• 3 ounces cream cheese, room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all purpose flour
• 1/2 cup chocolate chips
• 1/2 cup white chocolate chips (optional)
• 1 cup Oreos, crushed

Directions

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.

In a mixing bowl, cream together the butter and cream cheese on medium speed until smooth and well-combined.

Add the sugar and vanilla extract and mix until the ingredients are well-combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips with a rubber spatula.

Place the Oreo cookie crumbs in a small bowl. Scoop the cookies into about 1½ to 2″ balls and then roll in the cookie crumbs. Place the cookie balls on the baking sheet.

Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.

Cool on the pan for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Here’s how they turned out –

The DH (peanut gallery member #1) said: “EXCELLENT!!”

The Mom (peanut gallery member number #2) said:
“mmmhhm mrm grmmm” (mouth is full speak for “these are great!”)

These cookies were delicious and not hard to make at all! The batter was pretty tasty along the way too! I will definitely be making these again!

On another note – My Erin Condren life planner arrived today!!!!!! YAY, YAY, YAY!!! Super Duper, triple thrilled!!!!! More on that next week!!

abp