Last week I honestly thought I was the MacGyver of home cooking. Until I posted a picture of cookies baking in my $30 toaster oven from Target on Instagram and my old roommate informed me she bakes in her toaster oven all the time during hot summer months.
Her, not me.
Today, I’m posting my not so original recipe for Oreo Stuffed Chocolate Chip cookies, with instructions on baking them in a toaster oven (it’s not really that different). The twist in my version is that the recipe and instructions are for completely making dairy free cookies. Yes, Oreos are dairy free… slightly terrifying, right? But before we get to the recipe, let’s talk about how we ended up baking them in my toaster oven.
Last week was pretty much the dumbest week ever. Like the only way you can understand how dumb it was is to have an Antoine Dodson gif tell you it was really dumb. For real.
Monday morning I sliced my toe open in the grossest place in America: the T Station (be careful with sandals and escalators, my ladies). That afternoon I had to get a tetanus booster. On Tuesday Evan figured out our oven was broken. Wednesday it was confirmed our oven wouldn’t get over 250º, and it was also announced that the 4th of July was basically cancelled in these parts due to hurricane Arthur. Thursday we watched a half-assed pops concert/fireworks show thanks to thunderstorms. And Friday we watched Independence Day no less than 2 times while baking
and drinking while it poured rain outside.
But like the ridiculously cheesy saying goes – “to see the rainbow you must endure the rain” – lots of positives came from all this.
First, I don’t have tetanus. Second, my super attentive landlords had a BRAND SPANKING NEW oven delivered TODAY. Third, I learned the joy of not overheating my kitchen by turning my oven to 350º for a few hours on a hot day. And fourth, I watched Independence Day no less than 2 or 3 times on Independence Day… 90s blockbuster films really get me.
Anyway, enough about me… let’s get to what really matters: