Thursday, February 9, 2012

Pie Pilgrimage - Chocolate Chip Skillet Pie

My kitchen always has something sweet in it.

And, no.  I'm not talking about me.  But thank you for thinking so highly of me anyway.

I prefer baked goods type sweets.  But even when those aren't around, there's still the gallon-sized Ziploc bags (plural) of Halloween candy that are lurking in the back of the freezer.  Yes, my kids really do collect THAT MUCH candy when they trick-or-treat.  And that's just the good chocolate stuff.  The junky Airheads and Tootsie Rolls are donated at the dentist office. 

I digress.

There are times when I absolutely must, MUST, have a cookie or cake or something that is of the highly sweetened and highly carbohydrated variety.  I'm glad I have this recipe to help me out in a pinch.

I threw together this fun little Chocolate Chip Cookie Pie the other night when, half-way through cooking dinner, I realized there was nothing in the house to truly satisfy my craving and wouldn't the kids just push me up higher on my pedestal if I made this for myself them?!  It really is that quick to throw together because, who doesn't have a Sam's Club size bag of chocolate chip in the house At.  All.  Times???

Chocolate Chip Skillet Cookie Pie
(aka A Really Big Cookie)
Here's What You Need:
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 eggs
2 cups semi-sweet chocolate chips
1 cup chopped nuts, optional
11 inch or larger cast iron or oven proof skillet

Here's What You Do:
Preheat the oven to 375 degrees.  Stir together the flour, baking soda and salt.  Beat the butter, and both sugars with the vanilla in a large bowl with a mixer until creamy.  Add the eggs and beat well.  Slowly add the flour mixture and stir until all ingredients are mixed together.  Blend in the chocolate chips and nuts if you are using them.  Press cookie dough into a large oven proof skillet.  Press to flatten, covering the bottom of the pan.  Bake until the edges are brown and the top is golden.  It will take anywhere from 40 to 45 minutes.  If the cookie starts to brown too quickly then cover it loosely with a piece of foil.  When the cookie pie is done, place the skillet on a cooking rack for 15-20 minutes before serving.  Cut into 8-10 wedges and serve with a big scoop of vanilla ice cream.  Then wait for your children to hug you and tell you that you are the best mom E.V.E.R.!!!!

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