So I’m told there’s this thing called overkill.

Perhaps you’ve heard of it, because I certainly haven’t.

After happening upon this recipe last week, I was inspired to make a variation for those of us who don’t dream in chocolate (or, in my case, those of us who have nightmares in chocolate).

Like their brownie predecessor, these blondies are completely, irreverently, unapologetically over-the-top. Start with some sugar cookie dough…

Add a layer of golden Oreos (or as I call them, the ambrosia of the gods. … No, wait, that’s peanut butter…. never mind.)

BLONDEH BATTERZ!!!

It really doesn’t get any better than this, folks. Cakey, crispy, fudgy… it’s the dessert texture trifecta.

I’ll just let that sink in for a bit.

Probably the most disappointing thing about this entire recipe is how simple it is. I don’t claim to have a great deal of culinary skill, but I can assure you that what skills I do have were not at all put to use while preparing this. Pat, pour, bake. No nonsense. You can even +1 to simplicity by using boxed mixes or existing sugar cookie and blondie recipes.

I did. No shame!

…well, a little bit of shame.

For the sugar cookie base, I used my (former! sadface…) go-to chocolate chip cookie recipe, omitted the chocolate chips, and used white sugar instead of brown.

For the blondies, I LITERALLY just Googled “blondie recipe” and used the very first result that popped up… because I’m a lazy buttoli like that. It ended up being a post on Allrecipes, and didn’t turn out half bad! Thanks, Google, for enabling my lazy-ass-itude.

Baking time is a bit of a crapshoot since they’re so thick. Mine ended up taking about 40 minutes at 350°. Just keep an eye on it, use the toothpick test, and you should be good.

I hope you enjoy these blondies as much as I did. Or, should I say, as much as Andy’s coworkers did. The day after I made these, I insisted she take them to work because I CANNOT trust myself alone with these in the house! You’re welcome, digestive tract.