This Techfast contribution was written by Tamare Wolf, Web Editor for TMCnet.
We here at TMC usually find ourselves up to our ears in news of successful mergers and acquisitions between companies across all industries and verticals. However, as of late, wireless giants T-Mobile and AT&T are defying the odds as this proposed merger has turned into quite a convoluted affair, as other players in the space, like Sprint, and now the U.S. government have moved to block the acquisition.
Such opposition has caused AT&T to reconsider its merger application, as the wireless mogul, along with Deutsche Telekom and the Justice Department, asked a U.S. federal court for more time to assess all options on its proposed $39 billion buyout of T-Mobile USA. And now, Dish Network is trying to move in on the action by displaying interest in partnering with T-Mobile if its merger with AT&T fails to win FCC approval.
At this point, it’s hard to predict what exactly will come of this proposed partnership, and what it will truly take for all involved to be on the same page. It’s hard to imagine the carrier ecosystem will maintain the same structure over the next decade, but we have to wonder if the government is really willing to undo the progress it’s made over the past 25 years in the wireless marketplace, where the stakes are high and competition levels are unprecedented.
Whatever the outcome, we know no merger is accidental and takes plenty of planning and deliberation amongst all involved parties. Fortunately, there are mishaps that do occur in other parts of life that fortunately don’t require the approval of others -- one of those being the kitchen, where I recently endured an accident of my own. No, no one broke an arm by slipping on a banana or suffered from third-degree burns on the stove: This rather fortunate calamity resulted in one marvelous, big-glass-of-milk-induced “scookie.”
Yes, you heard me right – a scookie, aka an aptly-named baked treat that is comprised of the basic ingredients of a cookie but exhibits the texture and taste of a scone. Turns out the author of the recipe I used lives at high altitude and uses excessive amounts of flour to counteract the dryness, which obviously doesn’t affect us Connecticut folk. Apparently, I neglected to read the finer details of her directions…
While this scookie is certainly ordinary just by its name, it comes packed – literally – with a surprise inside – an entire Oreo cookie! As you bite into this scrumptious treat, you get a blast of ooey-gooey chocolate chips and then the aftermath of the creamy familiarity of one of America’s favorite cookies. So yes, while cookies usually don’t fall into the breakfast category, its scone-like characteristics is what makes it the perfect, sweet delicacy to pair with your coffee and start out your day. Alas, I give you the turducken of cookies.
2 sticks softened butter (1 cup)
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 Tablespoon vanilla
3 1/2 -4 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag of chocolate chips
1 package of Double Stuff Oreo Cookies
Preheat oven to 350 degrees. Cream butter and sugars until well combined. Add eggs and vanilla until well combined. In a separate bowl, mix the flour, salt and baking soda. Slowly add dry ingredients to wet ingredients along with the chocolate chips until just combined. Using a cookie scoop or a spoon, place a scoop of dough on top of the Oreo Cookie. Now take another scoop of dough and place on the bottom of the Oreo Cookie. Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed in dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until lightly browned. Let cool 5 minutes before transferring to cooling rack. Serve with a tall glass of milk and enjoy!
*This recipe made 15 large scookies.