Okay, I know you want to go straight to the recipe. But I feel compelled to note that this week the U.S. Department of Agriculture released new dietary guidelines. (I know, collective groan!)
But seriously folks, this is important stuff. Obesity is at an all-time high for adults and children in the United States. It's a major risk factor for cardiovascular disease, certain types of cancer, and type 2 diabetes. You can see how your state fares on the Centers for Disease Control website.
Here in Alabama, we're not just in the Bible Belt. We're in the Fat Belt. 31% of adults are clinically obese, and I am one of them. Think you're not? Make sure by checking out your stats on this handy BMI Calculator.
To learn more about the new USDA guidelines, I strongly suggest you listen to this lady...
Diane Rehm hosts one of the best interview programs on the radio, and today she focused an entire hour on the new food guidelines. You can listen to the program here.
And while you're listening, you can cook up a batch of these ...
Don't blame me. Blame Becky!
Hannah and I saw her recipe on Becky Bakes and knew we just had to try it (even though it's chock full of "solid fats").
So, let's get to it. First, gather the supplies...
2 sticks softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 pkg. Oreo cookies
Preheat oven to 350 degrees. Cream butter and sugars together with a mixer until well combined. Beat in eggs and vanilla.
In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined.
Roll a heaping tablespoon of cookie dough in your hand, then flatten it out. Place on top of an Oreo Cookie. Do the same to another heap of cookie dough and place on the bottom of Oreo cookie. Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough.
Place onto a parchment lined baking sheet and bake cookies 9-13 minutes or until golden brown.
Let cool for 5 minutes before transferring to cooling rack.
Becky's recipe says it makes about 2 dozen VERY LARGE cookies. But Hannah and I must have made SUPER DOOPER JUMBO cookies, because ours only made a baker's dozen.
For the record, we did eat a real dinner before sampling the cookies...
It was Hannah's choice tonight: grilled chicken, raw spinach, carrots, red peppers, and corn.
At least that part of the meal met the new food guidelines!