“And so with the sunshine and the great bursts of leaves growing on the trees, just as things grow in fast movies, I had that familiar conviction that life was beginning over again with the summer.”
—F. Scott Fitzgerald, The Great Gatsby
There’s just something about summertime, right? Something wonderful and warm that you can feel in your bones and on your sun-kissed cheeks. Something lazy and free, something that you soak up as the sun begins to set at night. Summertime buzzes. It’s alive and it’s happy, and I welcome it’s arrival every year with an impatient excitement.
To me, one of the best things about summertime is the food. Of course. The grill marks on a sizzling piece of chicken or the juicy vibrancy of a ripe watermelon. It’s a time to pack away the hearty stews of winter and move on to foods that are bright and fresh.
And the picnics – oh, the picnics! Don’t get me wrong, I love the person who swings by the grocery store on their way to grab a bag of potato chips and onion dip… but that will never be me. I love the opportunity to whip up some kind of new and exciting crowd-pleaser – like these amazing Oreo Cheesecake Cookies!
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Oreo Cheesecake Cookies
I’ll warn you now: these cookies will become an instant sensation. Not only are they incredibly easy to make, but they are wonderfully soft and chewy and taste just like cheesecake. Even my cheesecake-hating husband loved them! And the best part? The dough is SO delicious!
4 oz. cream cheese, softened
8 tbsp. salted butter, room temperature
3/4 c. sugar
1 c. all-purpose flour
10 Oreo cookies, broken
In the bowl of stand mixer, beat cream cheese and butter together until light and fluffy. Then, add in the sugar, and beat well.
Add in the flour a small bit at a time, beating on low until incorporated. Fold in broken Oreos until evenly distributed throughout the dough.
Cover the bowl with plastic wrap and refrigerate for at least 45 minutes.
Preheat your oven to 350°F. Line a baking sheet with parchment paper, and using a cookie scoop, scoop out balls of dough and place them on the cookie sheet.
Bake for 11 minutes, or until just golden around the edges. Be sure to let the cookies cool for at least 10 minutes before transferring them to a cooling rack – they’ll be soft!