So I’m told there’s this thing called overkill.
Perhaps you’ve heard of it, because I certainly haven’t.
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.)
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.