It wasn’t that long ago that I was my oldest son’s age. I used to live with my mom and my grandparents in Florida. I had a sweet tooth even back then. I do feel like it is hereditary. I used to come home from school and do my homework while my grandmother cooked. I remember this recipe well since it soon became my favorite. I would ask for this Chocolate Chip Cheesecake Recipe any holiday that could have a dessert option and I never was without it on my birthday. I had the opportunity to make it the other day just for fun. I thought it would be a nice was to talk about my grandparents with my children. You see every recipe has a story and I enjoy sharing mine with a bite of this or that.
You will need these ingredients
I made my own chocolate chip cookie dough and added 1/2 cup of chopped caramel… but you could just buy the large one from the store in the roll. If you want to add something special make these cookies they are my favorite
Cook for 50 minutes at 325 degrees.
This is how this works you take a grease baking dish. I like the glass ones. You split the cookie dough in half. The first half will be the crust and the second half will be the top.
You place the dough in the bottom of the glass dish. It will spread so give it a little room to do so.
I cook the bottom for about 6-8 minutes it should look a little cooked but not all the way.
Then you will remove it from the oven and pour in the cheesecake mixture. You will cook that for 40 minutes.
When it is golden brown. You will remove it from the oven and make cookie balls with the dough to cover the cheesecake. Then you will cook the cheesecake until the cookies on the top are done.
Also check out these cookies recipes:
Have you ever had something that was so rich yet so delicious you just wanted to keep eating them? That’s pretty much what these billion dollar cookies are, hence the name.
An out of this world fudge cream filling stuffed between 2 delicate shortbread cookies make this irresistible dessert. Either element would make for an incredible indulgence, but together they create a rich, beyond intense confection. Trying to eat just one is hard, but more than that can be too much. You’ve been warned!
I should say that I loathe making shortbread cookies. I hate the fact that it’s a crumbly dough that falls apart at the slightest wrong touch. With that said, the pain and suffering that goes into making them are totally worth it once they’re done baking.
That’s it – now you can enjoy your insanely delicious billion dollar cookies and share them with your friends. Be careful though – they’re very addictive!
How many times have you walked into a grocery store, found a great deal and stocked up only to find once you got home it wasn’t what you thought? I do it all the time; most recently with Oats. I thought I was getting the regular oats, but instead it was the quick oats. Talk about disappointing!
I had big plans to make lots of Oatmeal inspired goodies so I grabbed 5 containers of these. I donated 4 of the containers to our local food bank and kept one to “play with”. There was a recipe on the label for Oatmeal Chocolate Chip cookies – it had my attention. I did a little modification to the recipe to make it more of an Oatmeal Chocolate Chunk Cookies that suited my tastes.
The end result was a yummy combination of chocolate and oatmeal with a hint of cinnamon and cardamom. Cardamom in oatmeal cookies? Yes! Maybe it’s just me, but I love chai tea. Cardamom, even the slightest bit, reminds me of a tall, hot mug of perfectly creamy chai tea.
So, the moral of this story is that you can turn those mistaken purchases into something positive if you just believe (sorry – that’s my Peter Pan reference for the day.) John wasn’t crazy about these cookies since they were “more oatmeal than cookie” in his words. He’s use to the “Oatmeal Cookies” you buy from the store. You know, the ones that are more cake-like with an icing filling. Crazy man!
I know, I know – you want the recipe already – I’m just babbling on. Let me tell you how to make these delicious Oatmeal Chocolate Chunk cookies so you can make them for yourself. Find the recipe below and be sure to tell me what you think when you make them!
*Lesson: I think I’ve made it very clear that I’m a kitchen novice. I’m constantly learning as I go. Tonight the lesson I learned is that wax paper and parchment paper are not interchangeable. Baking cookies with wax paper at higher temperatures leads to a smoky, stinky mess in the kitchen. You’ve been warned!