I did something this weekend I am not proud of. I let myself be swayed by what can only be categorized as "fair food". I saw a picture on Pinterest of this cookie- this massive cookie within a cookie- and I had to give it a try. I regret it. It's taken me all weekend to recover from the sugar overload of eating just a half of one of these.

I am putting the recipe here, so I can lure others to do what I did, so I don't feel so disgusted with myself. Basically, I am imploring you all to make me feel like I am not the only one who can be mesmerized by the idea of an Oreo cookie baked inside two chocolate chip cookies.

So go ahead, try it.

Super huge, almost spaceshipish, Oreos swallowed by chocolate chip cookies recipe:

• 1 cup shortening

• 1 cup packed light brown sugar

• 1/2 cup granulated sugar

• 2 large eggs

• 2 tablespoon vanilla extract

• 3 cups flour

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1 cup semi-sweet chocolate chips

• 1 package Double Stuff Oreo cookies

Preheat oven to 350 degrees.

In a large bowl, cream shortening, brown sugar, and granulated sugar together with a mixer until well combined.

Beat in eggs and vanilla.

In medium bowl mix the flour, salt, and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined.

With a cookie scoop, form balls with the dough.

Place one ball on top of an Oreo cookie, and another ball on the bottom. Seal edges together by pressing and cupping in hand until Oreo cookie is fully enclosed with dough- this will be huge (even more so after it is baked).

Place onto parchment-lined or baking sheets and bake cookies for approximately 13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.

This photo from http://chef-n-training.blogspot.com/

I wish I had some plain white plates for presentation, but no matter what the plates look like, the food still taste great.

So, my not so "on the cheap" dinner turned out spectacularly. I am going to make those green beans again next week. They are fabulous.

Because I am so nice, I am including the recipes for the short ribs and the green beans. Enjoy!!!!

Beer-Braised Beef Short Ribs

5 lbs. beef short ribs (they cut them fresh for me at the butcher- I think that's the best way to go.)
1-14-ounce can beef broth
1-12-ounce bottle of dark beer (I used Deschutes Brewery's Obsidian Stout)
1 medium onion, cut into thin wedges
1/4 c. molasses
2 TB. balsamic vinegar
1 tsp. dried thyme, crushed
1 tsp. bottled hot pepper sauce
1/2 tsp. salt

1. Place ribs in a 5 to 6 quart slow cooker. Add broth, beer, onion, molasses, vinegar, thyme, pepper sauce and salt.
2. Cover and cook on low-heat setting for 11-12 hours or on high-heat setting for 5 1/2-6 hours. (I cooked mine on high for three hours and then turned it to low for four more hours.
3. Transfer ribs to platter with slotted spoon, cover to keep warm. Skim fat off the liquid and serve it as a dipping au jus.

Oriental Green Beans

1 TB. soy sauce
1 TB honey
1 TB unsalted butter
2 TB extra-virgin olive oil
12 oz. fresh green beans
Kosher salt
1 TB minced garlic (I used the kind in the jar)

Combine soy sauce, honey and 1 TB water in a small dish. Heat butter and oil on medium-high heat and add green beans. Toss with 1/2 tsp. of salt. Cook until they begin to brown and shrivel slightly. (If you cook them too long they get soft- I like them to stay a little crunchy). Reduce heat to low and add garlic, cook until brown and then add soy sauce mixture. Turn the heat up slightly and cook until the liquid reduces. ( This will give you a thick dark sauce that coats the beans well)

For the mashed potatoes I quartered and cut up about 8 red potatoes until soft and then mashed them with butter, salt and a little milk. In hindsight, I should have used a little chicken stock too, for flavor, but they were nice and creamy.