In Which I Question My Sanity and Consume Excessive Salmonella

Last week on pure impulse I agreed to bake some cookies for one of the philanthropic associations on campus. Probably partly out of a selfish desire to force JP to admit that, yes, my cookies ARE better than Grandma’s (as per our discussion in class). Thing I think neither of us was expecting was just how deep I would throw myself into this. If you’ve ever read the children’s book “If You Give a Mouse a Cookie” you will understand what happened here. Except the mouse wasn’t asking for more, I just got a little excited and progressively started offering more. What started as an offer to make a batch of my Oatmeal Chocolate Cheesecake Cookies somehow became an offer to make 120 cookies (which actually made about 140, but don’t tell the philanthropists), divided between 4 varieties. It started so innocently. I figured well I only use half a tub of cream cheese for the Oatmeal Cookies, and I didn’t want to just take the easy way and bake off 80 of the same kind, I figured everyone likes variety and what if they can’t sell that many? So I decided ok, I’ll figure something else out to use the other half tub. So I sat and thought long and hard about what other ideas would be delicious and easy, and true to student style (though I’m gonna preface this by saying I’m really NOT a huge drinker), I found a way to bring alcohol into the picture in the form of Bailey’s Chocolate Cookies

But I didn’t stop there.

Sitting on the couch watching Secret Princes and imagining scenarios in which that turned out to be a thing with someone I knew, I had several Hallelujah moments. Not of the “aha! Aaraf is a prince!” variety, though of course he’s my knight in shining armor ;). I thought, I love cookies and cream – can I make a cookie doubly cookie?

Yes, Yes I can.

I decided to add this third variety of cookie after reasoning that I would have flour, sugars, and eggs left over – if I only bought ONE more brick of cream cheese I could make close to 100 cookies. But then we were back to the half brick of cream cheese problem.

Quality control = tasting before and after the dough is prepped (I took the duty of beater licking)

Quality control = tasting before and after the dough is prepped (I took the duty of beater licking)

Brushing my teeth, ironic given the fact that I was doing this thinking about cookies, I thought I love s’mores. There had to be a recipe out there. After searching through a couple recipes I finally settled on this one from the Six Sisters Stuff. It had the perfect mix of darling and ease.

For those of you keeping track – based on the average cookie yield of most recipes I was now up to 4 varieties totally approximately 120 cookies.

And because I have issues visualizing volume, I now have approximately 9kg of flour in my cupboard. Life lesson – just because it’s a better deal buying in bulk doesn’t mean you should. Though Costco has a fantastic deal on pure vanilla extract – just saying.

Thankfully I had a wonderful baking assistant, and we had Aaraf for quality control

So after that teeny tiny little offer to bake some cookies we ended up with the following:

I now have a very clear idea of what 120 cookies looks like

I now have a very clear idea of what 120 cookies looks like

What exactly did I make?

Bailey's Chocolate Cookies :) Yes. Cookies with alcohol.

Bailey’s Chocolate Cookies 🙂 Yes. Cookies with alcohol.

This was a pretty straightforward recipe, so I stuck mostly to this great recipe by Ali over at Gimme Some Oven. The only adaptations I made were to swap in cream cheese and yogurt for the butter, this meant that I also had to add some flour, but in the end I got a puffier cookie. For my version check out here.

Cookies and Cream Cheesecake Cookies :)

Cookies and Cream Cheesecake Cookies 🙂

I also made Cookies & Cream Cookies using a recipe from Acute Designs. Again, I stuck pretty much to the recipe, the only thing I did was swap butter for plain cream cheese, and add more Oreos and half a teaspoon more vanilla, because that’s how I roll. My version can be found here.

I'll take S'more? (bad pun. I know.)

I’ll take S’more? (bad pun. I know.)

In case you haven’t caught the theme yet – the only difference between this and the original? Cream cheese. Because cream cheese makes everything better. Since I use light cream cheese it’s also healthier for you than using butter. You can get the original recipe over at Six Sisters Stuff. I didn’t get quite the approximate yield of 40 but I most likely was just making them slightly larger than the original. I haven’t posted this separately because really I did the exact same thing – I just used half a brick of cream cheese instead of half a cup of butter and chilled the dough for 2 hours. Try it both ways – let me know – has my cheesecake addiction interfered too much?

And of course - the amazingly delicious Oatmeal Chocolate Cheesecake Cookies ;)

And of course – the amazingly delicious Oatmeal Chocolate Cheesecake Cookies 😉

Of course, I had to make the originally planned Oatmeal Chocolate Cheesecake Cookies!


The Double Double of Cookies & Cream: Twice Creamy Cookies & Cream Cookies

As part of my baking rampage this weekend, I decided that I was going to make some cookies and cream cookies, and so I took to Pinterest – what I found was a lot of recipes telling me to use cookies and cream pudding mix, which I am fairly certain they don’t sell here. Or I could just not be up on the pudding news. Either way – I did not want pudding in my cookies.

I finally found a recipe from Acute Designs, which was great, but I was actually a little disappointed by the low Oreo content. And I thought, hey what would make Cookies & Cream better? Make ’em creamier. Voila! Genius!


Twice the creamy, twice the cookie, Exponential increase in deliciousness

Twice Creamy Cookie


  • 2 1/4 cup flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 1 1/2 tsp vanilla
  • 1/2 brick plain light cream cheese
  • 2 large egg whites
  • 8-10 Crushed Oreos
And we begin

And we begin


  1. Sift together the flour, salt, and baking soda in a separate bowl.
  2. Cream together the sugars, cream cheese, and vanilla in a bowl until fluffy. Add in egg whites and beat until just combined.
  3. Slowly add in flour mixture beating until just blended. Fold in Oreos. Cover and chill for 2 hours.
  4. Preheat oven to 350, and roll into balls slightly smaller than a golf ball, place approximately 1.5 inches apart on a lined (or greased) cookie sheet. Bake for about 10 minutes until just starting to get golden around the edges (the secret to a good cookie is to just slightly under-bake it and let it rest on the cookie sheet for 5 minutes after), transfer to cooling rack after 5 minutes and allow to cool completely.


Making Alcohol Socially Acceptable Part II: Bailey’s Cream Cheese Cookies

So I volunteered this weekend to bake for a charity bake sale. Good idea at the time. After last week’s repeated jokes with JP that we were going to bring Bailey’s to class, I thought, well gee that’s all fine and dandy, put it on my university bucket list, but there has to be a more socially acceptable way to do it. So I searched Bailey’s Cookies on Pinterest. I found this recipe from Gimme Some Oven. I have loved reading Ali’s blog since I started following probably about a month ago, and she actually has several really cool Bailey’s recipes so check it out!

Thing is that I have this thing where I hate using butter, and I love cheesecake. So I try to turn everything into some variant of cheesecake. In reality, in cookies you usually get a puffier, softer cookie that never really hardens, so my motives aren’t entirely motivated by my cheesecake addiction.

So when I started making these I decided to swap out the butter for cream cheese (chocolate OF course), but as in my Chocolate Oatmeal Cheesecake Cookies, I didn’t want to use a full cup of cream cheese, so I used half a tub of chocolate cream cheese, and half a cup of vanilla yogurt. I used fat-free, but in the future I would advise Greek, or at least a 2%. Problem with this game plan was that it also meant that I had to add some flour to stiffen the dough. After chilling for 3 hours it still wasn’t the right consistency so I had to add more flour and chill some more. But the end result was a puffy, moist cookie, so I consider it worth the effort.

If you are planning on doing this I would have an assistant – I had my dad spooning the dough up by the tablespoon and putting it on my floured hands so I could roll it into a ball, otherwise the spoon would have been a giant hot mess.



Bailey's Chocolate Cookies Two


Bailey’s Cream Cheese Cookies

Adapted from Gimme Some Oven


  • 1/2 tub chocolate cream cheese
  • 1/2 cup yogurt
  • 1 1/2 c sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 1/3 c flour*
  • 1/2 cup unsweetened cocoa powder
  • 1 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 pouch Starbucks VIA instant coffee (optional, if you don’t like coffee don’t put this in)
  • 8 tbsp Bailey’s Hazelnut Irish Cream (Regular would work too)
  • 1 1/2 cups (mini) white chocolate chips



  1. In a small bowl sift together flour, baking soda, salt, cocoa powder, and coffee.
  2. Beat cream cheese, yogurt, and sugars, and vanilla until creamy. Add eggs, one at a time, beating until smooth. Add Bailey’s 1-2 tbsp at a time, scraping down the sides of the bowl as needed.
  3. Slowly beat in flour mixture until well combined. Fold in chocolate chips and cover and chill the dough for at least 2 hours.
  4. Spoon out into balls slightly smaller than golf balls – roll them into balls in your hand if you want nice shaped cookies, if not feel free to do them like a normal drop cookie – onto either greased or lined cookie sheets.
  5. Bake at 350 for 10-12 minutes. Cool on rack for 3-4 minutes then transfer to a cooling rack.
Bailey's Chocolate Cookies :) Yes. Cookies with alcohol.

Bailey’s Chocolate Cookies 🙂 Yes. Cookies with alcohol.

* Please note that the amount of flour is based on fat-free yogurt – if you are using Greek yogurt reduce the flour by 1/3 of a cup to 3 cups.