About Doug and June

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North America
This Blog was the brainchild of Doug and June...as they spend as much time discussing food as just about anything else. I (June) suggested Food Porn as a name for this blog, but he (Doug) thought people would get the wrong idea and be looking for some oddly shaped cucumbers or something like that and I had to agree. So he came up with Food DJ (Food Doug & June) if you couldn't figure it out on your own. But you will find here is some awesome recipes and lovely pictures of food (and possibly the equally lovely Doug eating said food). However just warning you, I believe Doug has an unhealthy preoccupation with bacon. Might I (June)add that I love glossy, scrumptious, food-porn-filled cookbooks? The glossy paper, the photos that ooze calories, the chatty yet suggestive descriptions... ahh I smell sex and bacon.

Wednesday, December 5, 2012

CHRISTMAS COOKIES.. Candy Cane & Oreo Cookies Cookies




Christmas Cookies... I have no idea what to call these..but they are good in a cookies and cream, peppermint candy sort of way..enjoy!!!





Candy Cane Chocolate Cookie Cookies
(hey don't like the name I picked..YOU name them!!)


2 1/4 Cup flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter room temp
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
14 crushed Oreos

7 small candy canes crushed
Directions
preheat oven to 375 degrees
1. In a separate bowl mix together the flour, baking soda and salt.
2. In a big bowl blend together butter, both sugars, and vanilla extract until creamy. Then add in one egg at a time, making sure each one gets blended in. Gradually add in sugar.
3. Once everything is blended together, fold in the oreos and candy canes. Once everything is mixed put in refrigerator for about 30-45 minutes for the dough to harden up (optional, I have cooked it right after making too)
4. Using a spoon/tablespoon/cookie scoop but balls on a baking sheet about an 1-1/2 inches apart and then sprinkle sea salt on top of each one. Bake 8-10 minutes, just until the edges brown.
5. Let cool on pans for a few minutes before transferring to a baking sheet.

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