Friday Favorites

1) My crazy hot huz. He sure is easy on the eyes.
2) Toms + Books + Sunnies
3) Ice-cream dates.
4) Saturday morning waffles. Love.
5) New family members (not mine)! We welcomed two cousins into our family this week. Adore!
6) Canucks candy apples. Amazing.
7) Weekend away to celebrate our anniversary.
8) Watching the huz golf and sneaking pics.
9) I'm still proud of this baby.


Oreo Pudding Cookies

Dear all cookies (other than the one pictured above),

The huz has replaced you and he doesn't seem one bit sorry about it. 

The faithful dysfunctional dieter (who will still happily consume you)

These cookies are chalk full of everything sinful; Oreo pudding mix, Hershey's Cookies N Cream Candy Bars, chocolate chips and they taste ahh-mazing!

I've made three batches in two weeks. Three. 

Oh, my poor thighs.

I realize that is downright embarrassing and I should be ashamed, but I'm telling you out of love and only to encourage you to bake them too. 

I'm pretty sure this is where the saying, 'Lord, if you can't make me skinny, make my friends fat!' comes in. Ha!

The faithful, always hungry and always eating cookies dysfunctional dieter

Oreo Pudding Cookies
Adapted from: The Girl Who Ate Everything


1 cup butter, room temperature
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 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
2 Hershey's Cookies N Cream Candy Bars broken into small pieces (I used 2.6 ounce King Sized bars)
2 cups semi-sweet chocolate chips

Note: I found Oreo Pudding mix at my grocery store but I also saw it at Walmart and Target.


Preheat oven to 350°F.

Combine flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugars. Beat in pudding mix until blended. Add the eggs and vanilla and mix well. Add the flour mixture and mix to combine. Stir in cookies n' cream pieces and chocolate chips.

Using a cookie dough scooper, place golf ball sized dough balls on a baking sheet lined with parchment paper. Bake for 7-8 minutes. You do not want to overbake these! Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack. Store in air-tight container.

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