My parents left last night. They spent almost 5 days here, it was great having them. Over the weekend my son had his first flag football game. It wasn’t quite as funny as I thought it would be, but boy do they have a lot of work to do! It was a double header, and the weather was horrible, but we were out there cheering them on for 2 1/2 hours. It is amazing how some of the parents take it so seriously. One of the teams parents were yelling at the refs, and really getting mad about play calls and little things. They are 6!!! Just let them have fun!
While my parents were here, my husband and I were able to go out for a much needed date night. We saw Hunger Games, and went for dinner. We went to a chain restaurant, which we hadn’t been to in years (never this location). It was not good. They were out of one of the things we wanted, we were sat in the bar and the bar tender was our waiter, and the food was bland. It was disappointing for sure, but still so nice to get out together.
So, now cookies! I had pinned this recipe awhile ago, so it was finally time to give it a try. They were soft, and full of Oreo flavor (without actual Oreo’s). I made these for the teachers at my son’s school. They made enough for the teachers to get a bunch, I have a few in my freezer, and then a plate full went home with my son’s teacher. This was the first cookie recipe I have made with pudding. I have seen a few more, and I know I will be trying them!
Oreo Pudding Cookies
From The Girl Who Ate Everything
3/4 cup brown sugar
1/4 cup white sugar
1 (4.2 ounce) package instant Oreo Pudding mix
2 1/4 cups flour
1 tsp baking soda
1 tsp vanilla
1/4 tsp salt
1 king sized Hershey’s Cookies N Cream Candy Bar, chopped
2 cups semi-sweet chocolate chips
Whisk together flour, baking soda, and salt. Set aside. Cream together butter, sugar and brown sugar until fluffy. Blend in pudding mix. Add eggs and vanilla. Add flour mixture, stir to combine. Fold in cookies n’ cream and chocolate chips. It will be very thick. Scoop dough onto lined baking sheet. Bake for 10 minutes. Allow to cool for a few minutes before placing on a cooling rack.