The Quickest Chocolate Blackout Cookies

As if I ever need an excuse to eat cookies – but Friday night cookies seem so much more special.

I don’t know about you guys, but I’ve gotten to a point in life when Friday night means a couple things;

• Comfy clothes
• Tv/Netflix Marathon
• Slightly more indulgent food than my Monday – Thursday routine
• Dessert. And when dessert is cookies … I can justify having 1 ( million-zillion-trillion … especially if they smell like brownies)

I don’t miss the days of late nights, slipping into the shortest dress/ skirt I own with the highest heels – predrinking and then partying until my feet want to fall off. Been there – done that.

Give me Mr. LTSL, a good movie and some good food …. Damn, Daniele I’m a happy little lady! I know you’re thinking I’m old – I’d like to think I’m ‘maturing’ … I say that, as I remember last Saturday I spent the morning covered in a winnie the pooh blanket, drinking chocolate milk, watching Inside Out ( also, wicked good movie!!).

These cookies though!! So easy to throw together, they taste extra fudgy, and sprinkles. Oh how I love me some sprinkles – and frosting … and dunking these in milk.

The Quickest Chocolate Blackout Cookies

Ingredients

1 box devils food cake mix

½ tsp instant coffee

1/3 cup oil

2 eggs

1 can prepared chocolate Frosting

Chocolate sprinkles

Instructions

Preheat oven to 375. Prepare two large cookie trays.

In a large mixing bowl, stir together cake mix, coffee, oil, and eggs until combined.

Roll into 1 inch balls, and place 2 inches apart on the prepared baking sheets (the cookies will spread).

Bake 8 minutes or until lightly golden brown.

Allow to cool completely, then frost and sprinkle

Oatmeal Raspberry Chocolate Cheesecake bars

I’m on a huge major intense dark chocolate kick right now …

Not that I’m actually eating it all the time, but all I want to do is shovel trunk loads of dark chocolate chips in my face.

I think it has to do something with the intensity of the smell, the depth of the taste – heh, you would think I was an actual food intellect there for a second.

I’m not.

But I have something delicious and jazzy to share with you!!

LOOK AT THESE BARS!!

Also, give me all the berries right now – raspberries especially. Ahh … gimme gimme gimme. Funny fact, one of the reasons I actually really like raspberries besides the crazy colour, and taste, is they don’t require much effort to eat. I can squish them in my mouth and we’re good to go … HOW FREAKING LAZY DOES THAT MAKE ME SOUND?! Mehh … it’s the weekend, let’s embrace it.

Also, these bars have oatmeal in it = breakfast food. Actually, it covers all four major food groups; which means this could totally count as a meal … riiiiigggghhhht?! Mehh … it’s the weekend, let’s embrace it.

Oatmeal Raspberry Chocolate Cheesecake bars

For the Crust:

• 2   cup Flour
• ½  cup quick cook oats
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1 tsp cinnamon
• 2 tbsp cornstarch
• 1 cup softened Butter
• 1/2 cup Sugar
• 2/3 cup Brown Sugar
• 2 Eggs
• 1 tsp Vanilla
• ½ cup fresh raspberries
• 1 cup dark chocolate chips

For the Filling:

• 8 oz softened Cream Cheese
• 1/2 cup Sugar
• 1 Egg
• 1 tsp vanilla extract

Directions

Preheat oven to 350. Line a 9×11-inch baking pan with foil and spray with nonstick spray.

Whisk together flour, oats, baking soda, salt, cinnamon and cornstarch for crust.

Cream together butter, brown sugar and sugar until fluffy. Add eggs and vanilla and whip to incorporate. Combine wet and dry ingredients.

Fold in dark chocolate chips and raspberries. Set aside

In a separate bowl, combine all of the filling ingredients.

Press ½  of the crust mixture into the bottom of the prepared pan.

Top with filling mixture

Crumble remaining topping over the filling mixture.

Bake in a 350 oc oven for 1 hour.

Allow to cool at room temperature and then refrigerate for 2 hours ( refrigerating is optional, but allows for neat slicing).