After I missed National Cheesecake Day, I vowed never to miss another food holiday again. Well, it turns out that I was a bit on the naive side. Did you know that there is a food holiday every day? Like, literally, EVERY DAY. I mean, I love food as much as the next girl… in fact, some may argue that I love food significantly more than the next girl, but every single day?? Isn’t that a bit overkill?

Monday was Root Beer Float Day, and today is Raspberries in Cream Day. August 5th was not only National Waffle Day, but National Oyster Day as well. We couldn’t even make them related? It had to be two of the most un-related foods celebrated on the same exact day? Granted, maybe Oyster Waffles are super delicious and I just have no idea. But seriously, calm down guys. We don’t need a food holiday every day... It will be OK.

I promise.

I’m on board for S’more Day on August 10th (THIS FRIDAY, GUYS!), maybe even Rum Day on the 16th, but  Soft Ice Cream Day and Julienne Fry Day are a bit much. What’s wrong with just “Fry-Day” (that could conveniently fall on a Friday every year), or just plain “Ice Cream Day”… why do we need to be so specific?

Anyway, I digress, moral of the story is that I missed Cheesecake Day and I’m sure that I missed Oreo Cookie Day (Which was apparently March 6th, for the record. Pretty sure I knew that thanks to the Birthday Cake Oreo, actually.)

So, In honor of belated Cheesecake Day & belated Oreo Day… in honor of all the other hundreds of food holidays I will miss (and have already missed)… and if you follow me on Pinterest, in honor of my apparent intense craving for Oreos…. I give to you:

Oreo     Cheesecake      Cookies.

Soft, chewy, cream cheese cookies rolled in Oreo cookie crumbs. So, essentially, a delicious cookie rolled in crushed delicious cookies, another cookie inception perhaps?

Oreo Cheesecake Cookies – Yields about 30 small cookies

[ Printable Recipe ]

• 8 tablespoons (1 stick) unsalted butter, softened
• 3 ounces cream cheese, softened
• ½ teaspoon salt
• 1 cup (7 ounces) sugar
• 1 teaspoon vanilla extract
• 1 cup (4.8 ounces) all-purpose flour
• ½ cup mini chocolate chips
• 1 cup oreo cookie sandwich crumbs (about 8 oreos)

1. Heat the oven to 375 degrees and line 2 baking sheets with parchment paper.

2. In a large bowl, beat the butter, cream cheese and salt on medium speed until smooth and creamy. Gradually add the sugar and continue beating until the mixture is light and fluffy, 1-2 minutes. Beat in the vanilla, and then add the flour and mix on low just until combined. Mix in the chocolate chips.

3. Roll or scoop the dough into 1-inch balls. Drop the dough balls into a bowl of oreo cookie crumbs and roll to coat. Arrange the dough balls 2 inches apart on the prepared baking sheets.

4. Bake the cookies for 8-10 minutes, until the edges just start to brown and the tops are set. Cool for a minute or two on the sheets, then transfer the cookies to wire racks and cool completely.

[ Adapted from crumblycookie.net ]