Oreo Cheesecake Stuffed Chocolate Chip Cookie Bars

Oreo cheesecake stuffed chocolate chip cookie bars“The Oreo cheesecake stuffed chocolate chip cookie bars are ready,” says your personal baker in your dreams. Except these magical words don’t have to only be in your dreams anymore. And very soon you can will be saying these very words to your loved ones, because very soon you can will make them. These Oreo cheesecake stuffed chocolate chip cookie bars are too good, but they are not too good to be true. They are true, and they are real, and they are deliciously decadent.

Oreo cheesecake stuffed chocolate chip cookie barsOreo cheesecake stuffed chocolate chip cookie barsRecipe adapted (and dare I say, enhanced), from the food blog I’ve been loving and following for six years, Mel’s Kitchen Cafe: Cheesecake Stuffed Chocolate Chip Cookie Bars.

Ingredients:

Chocolate chip cookie layer
8 Tbs butter, melted
2/3 c. packed light brown sugar
1/3 c. granulated sugar
1 large egg
2 tsp. vanilla extract
1 1/2 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 c. chocolate chips

Cheesecake layer
8 oz. cream cheese
1/2 c. powdered sugar
1 egg
1/2 tsp. vanilla extract

9-12 Oreo cookies

Directions:

  1. Preheat oven to 350 degrees F. Lightly coat an 8×8-inch pan with nonstick cooking spray. Set aside.
  2. For the cookie layer, stir butter and sugars in a large bowl until combined. Add the egg and vanilla, mix well. Add the flour, salt, and baking soda; stir until just combined. Fold in the chocolate chips.
  3. Press half of the dough into a thin, even layer onto the bottom of the prepared pan. (Moisten hands slightly if the dough is sticking too much.) Fill in any holes with a bit of cookie dough from the bowl.
  4. For the cheesecake layer, mix the cream cheese and powdered sugar together with an electric mixer until light and fluffy. Add the egg and vanilla, mix until well combined.
  5. Spread out Oreo cookies over the layer of cookie dough in the pan, 3 rows of 3. If you want, cut another 3 cookies into halves or fourths to fill in gaps. Pour the cheesecake layer over the Oreo cookies, filling in crevices so the bottom layer of cookie dough is not visible.
  6. Using the remaining cookie dough, flatten tablespoon amounts into flat discs in moistened hands. Place these discs over the top of the Oreo cheesecake layer, pressing them lightly together. Fill in gaps the best you can with any remaining bits of dough. It’s okay if there are small spaces–they will fill in pretty well as the bars bake.
  7. Bake the bars for 20 minutes. Turn oven temperature down to 325 degrees F and bake for another 15-20 minutes until lightly browned. Let cool, cut into squares and enjoy your dream come true.

**These Oreo cheesecake stuffed chocolate chip cookie bars are delicious when eaten while still warm, or at room temperature, or after being chilled in the fridge. So basically, what I’m saying is… try all three ways and tell me your preference.

Haircut: Long to Lob

Long hairWhelp, I finally got a haircut. Almost 2 weeks ago actually, and I haven’t even posted a single pic of it, and I’ve decided that feels so anticlimactic since I’d only been growing those hairs out for the past 4 years, you know… Hence, a whole blog post is now being devoted to my haircut, woohoo, because I care and so do you!

I’ve had something of a lifelong tradition of growing my hair out then cutting it short, growing it out again to cut it short again, and so on and so on. I don’t usually like to keep it the same length for long. Which is odd, because I typically hate change in almost all other matters of life–go figure!

2012 haircut
Pregnant mama-to-be haircut, 4 years ago

A year-and-a-half or so ago when my hair was waist-length and I surprisingly wasn’t totally sick of it yet, I decided I might as well grow it to my bum just to say I had and then donate it because I never have before, and it would be a waste not to. So that’s what I did. Long hairLong hair

Since my hair was longer than it had ever been before, I felt more attached to it than I ever had before. I’ve been talking about doing the big haircut for several months, but kept putting it off for one reason or another. Finally I scheduled my haircut in advance, and having that commitment set helped me go through with it at last. I thought I was going to cry when those 15-inch long ponytails snipped right off in a matter of seconds after years of growing. But I didn’t. It actually felt completely normal. Like it was time and I’d been ready for it longer than I’d realized. It felt lighter and somewhat liberating. It also felt nice to know those hairs were going to be put to good use. haircut

Sitting in that haircut-chair I had something of a revelation. Sometimes we put things off in life because we don’t think we’re ready to make the change. We’re scared to go through with it, because it’s easier to stick with what we know. And then finally we make the jump and do the big thing that has seemed so daunting, and just like that, it is done. It turned out to be quite easy. It quickly becomes obvious, in hindsight, that it had been the best thing to do all along, and we wonder why we had felt so afraid. Because, after all, that tired old hair had been hanging there dead-celled and lifeless for 4+ years anyway. It had served its purpose, and it was time to move on. We hang on to things even when they’re no longer doing us any good, because they feel vital and impossible to let go of. When we finally do let go, we expect to feel immediate regret and sorrow. But instead we feel free.

Haircuts are deep.

Anywho, I have no regrets about mine. 15 inches off took my hair to the ever-so-popular (and for good reason) lob level, and I am lobbin’ it. I mean lovin’ it.

Lob haircut lob haircut lob haircut   lob haircutlob haircut