Friday, November 23, 2007

"I want 600 of those!"

Since my previous batch of skookies went so swimmingly, I thought I'd have another go at it. This time, I figured I'd use my other recipe, Annie’s Amazing Triple Chocolate Chunk Cookies. When my 5-year-old son took his first bite he said, "I want 600 of those!" so I guess I'd call them a success!

Prep
Preheat oven to 350 degrees. Gather up 2 or 3 cast iron skillets, or any other pans that will handle the oven's heat. (But cast iron would be best!)

Assemble ingredients.

Unwrap and chop peanut butter cups. What? One is missing? It must have...umm...fallen out of...something or other...mumble...mumble...slipped into my mouth accid entally...
Unwrap and chop Hershey bars. What? There were three bars in that first picture? No, I'm sorry. You must be mistaken...or...mumble...mumble...slipped into my mouth accid entally.
Now mix them all together into one big happy chocolatey family. (Note: I would have included the chocolate chips, but being from Nestle, they don't really like to mingle with their Hershey's cousins very often. And I forgot to ask them to the party until later.)

Now all is prepared.

Ingredients
1 c. margarine
2 lrg eggs
3/4 c. brown sugar
1 tsp vanilla
3/4 c. granulated sugar
1/3 c. cocoa
3/4 c. peanut butter
2 1/4 c. flour
1 tsp baking soda
1/2 tsp salt
6 oz. chocolate chips
5 - 2 oz Reese's peanut butter cups (chopped)
3 - 1 1/2 oz Hershey bars (chopped)

Directions
Cream margarine and sugar.
Add peanut butter, eggs, and vanilla. Mix well.
Add all other dry ingredients. Mix well.
Stir in chocolate chips, peanut butter cups, and chopped Hershey's bars.
Spray some non-stick coating on the skillet. Measure out 1/2 cup of the skookie mix and place in the middle of the skillet then spread evenly on the skillet until the mix nearly touches the edges.
Place skillets in the oven and bake at 350 degrees for 12-14 minutes then remove skillets from the oven and let cool for a couple minutes. These are a bit rich, so you really must serve them with ice cream and toppings. Whipped cream is mandatory.
Yield is about 8 8-10" skillets. And just in case you don't have 8 cast iron (or other acceptable substitute) handy, this dough refrigerates well. Make a few each day, so the calories have a chance to settle between servings. ;)