Now more than ever, it has become apparent that life is truly a fine balance. In college, a day spent in front of the TV with a hangover could easily be made up for by the next day spent cleaning, studying and running errands. Being able to fit in studying, hanging out friends, binge drinking, errands, cleaning and TV, and still getting up to go to class everyday, I was convinced that I was living the high life.
Now, with a job and most notably, a baby, time is quite valuable and inflexible. I unfortunately learned the hard way that a late night spent watching TV (The Walking Dead, specifically) doesn’t mean I can sleep in the next morning. Rather, my alarm is replaced by baby squeaking and other like baby sounds, which if left unattended could easily turn into wailing. And, there is no snooze button.
Days go by where the balance is a distant goal that I’m stumbling towards. And, in those days I think I can’t have it all. For instance, I can’t spontaneously catch happy hour with friends, which turns into dinner and after-dinner drinks lasting until 2 a.m. Long. Gone.
But, those days when “having it all” means not deciding between a brownie, cookie and America’s favorite cookie, I promise you really can have it all. And today as I slowly enjoyed each rich and beautiful bite, I did not focus on fat, calories, carbs, hips, and/or thighs. I fully intend on spending the whole day on the elliptical tomorrow.
For this recipe, you can totally make it easy and just buy a family size refrigerated cookie dough, family size brownie mix and of course, Oreos.
slightly adapted from Kevin and Amanda
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 tbsp vanilla extract
- 2 and 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups semi-sweet chocolate chips
- 1 package Oreos (I ended up using 24 Oreos)
- 1 Family Size Brownie Mix
- Preheat oven to 350F. Spray a 9×13 baking pan with cooking spray and line with parchment paper. Making a sling is the best method as it helps you get the brownies out easier.
- Cream the butter and both sugars with an electric mixer on medium speed for 3-5 minutes until pale and fluffy.
- Add the eggs and vanilla and mix well to combine.
- In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips.
- Spread the cookie dough in the bottom of the baking pan.
- Top with a layer of Oreos.
- Prepare the brownie batter. Pour the brownie batter over the cookie dough and Oreos.
- Bake at 350 degrees F for 30 minutes. Remove foil and continue baking for an additional 10 minutes.
- Let cool completely before cutting and serving.