I am a cookie monster. But my passion is focused on one type in particular, the Chocolate Chip Cookie. And, I am peculiarly particular. I won't eat store bought, which means if I want one, I have to bake it myself. It's got to be warm-- fresh out of the oven is preferred. From scratch is best, but the other day I saw a mega box of Ghiradelli mix at the buy-it-by-the-pallet store, and I cracked. Sometimes I need my cookies fast, so in the interest of saving time, I skipped the scoop and cookie tray trade, and opted to bake a "Skookie" instead. What's a Skookie? Let me show you...and get your skillet ready.
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| Using the Ghiradelli mix to make the batter took about 3 minutes. Quick is what you need during a c.c. cookie emergency. |
Every kitchen should have a cast iron skillet. We use our Lodge Cast Iron Skillets every day, for every meal. They are healthy to use, easy to maintain, can go from stove-top to oven, and will last several lifetimes... |
| Spread batter into an ungreased 10-12" Cast Iron Skillet. We love Lodge, made in America since 1896. |
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| Bake at 350 degrees for 15 to 25 minutes |
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| When it's golden with slightly browned edges, your Skookie is ready to remove from the oven. Keep in mind, it will continue cooking after coming out of the oven. |
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| Serve with some of your favorite ice cream (mine is Brigham's Vanilla) and drizzle with your favorite topping (mine is Trader Joe's Salted Caramel Sauce) and you have a super Skookie. Enjoy!-Colleen |
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