Oreo Cheesecake Cookies

 
It's election season here in ye olde America.

Due to this unalterable fact, I am going to my happy place.

Do you have a happy place?

Whenever I read something that makes me make a face that if the wind changed, my face would stick that way, I shut my eyes and pretend...

Maybe today I'll be sitting in a French cafe, smoking and reading some obscure book of philosophy (which I understand perfectly).  Eying people that pass until they look away.

Or walking through an Italian market in a big hat and sundress, picking from all the different-colored tomatoes/potatoes/cheeses and herbs.  I probably have a wicker picnic basket to store stuff in.  Also I speak Italian.  Charming-ly.

I guess I don't smoke in my Italian fantasy.  That's only part of my French persona.

Ummm what about stretching out over a big red rock in the Southwest desert of the US, hot sun on my back, watching people hike below like an invisible cougar?

Maybe I'll just be invisible.

It's my fantasy, I do what I want.

I love pretending my way out of stress.  Is that silly?

It makes me feel better.

We all have our coping mechanisms.

These cookies are a good one.

Oreo Cheesecake Cookies (taken from Ellen B. Cookery ... thanks Ellen!)

I have a terrible record with cookies lately.  I have scorched batch after batch.  Not paying attention!  Probably off day-dreaming about Europe or something.  Anyway, I overdid the last batch of these and they came out a bit hard.  My advice?  Under bake.  Always.

3 oz cream cheese, softened
1/2 cup butter, softened
1 cup sugar
1 tsp vanilla
1 cup flour
1/2 cup chocolate chips
1 cup oreos, crushed

Preheat oven to 375F and line two cookie sheets with parchment paper.

In a large bowl, cream together butter and cream cheese until light and fluffly.  Then beat in sugar and vanilla.

Stir in flour until soft dough forms (it will be sticky and this is ok).  Stir in chocolate chips.

Scoop out tablespoonfuls of dough, form into ball and roll in Oreo cookie crumbs.

Place on prepared baking sheet and bake at 375F for 12 to 15 minutes or until edges are just slightly browned and the centre is puffy.

Let cool for 2 minutes on cookie sheets before transferring to wire rack for cooling.