In August, I had my first real experience with dutch oven cooking; I went camping with my two older boys (5 and 7 years old) and cooked in a DO every meal for three days and two nights. The food turned out pretty darn well, including a cake I baked in the DO. That success led me to join a Yahoo group for Dutch Oven Cooking. I've been faithfully copying down recipes that look good or that I wanted to try.
So last night, I planned a "Date at Home" with my wife--dessert and a movie. The movie we watched was The Cutting Edge, more of a chick flick, but still pretty good. The dessert was Ultimate Skookie Toffee Chunk Cookies. What's a skookie? In a nutshell, it's a cookie made in a skillet--I used cast iron skillets. The ingredient list and directions were a bit skewampus, but they turned out magnificently, if I do say so myself. Here's a rewickered version of the recipe:
Ultimate Skookie Toffee Chunk Cookies
Use an 8" cast iron skillet for "human-sized" portions, or a 10" cast iron skillet for "teenage-boy-sized" or "Brig-sized" portions. Have several skillets on-hand, since you'll probably be eating right out of the skillet...these things are not quite firm enough to stand on their own. And you don't have to use cast iron, but you will need to use something oven-safe.
If you end up with leftover dough, (yeah, right!) refrigerate it in a tightly closed container for up to a few days.
Spritz whatever it is you're using with some non-stick cooking spray and preheat the oven to 350 F.
2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter or margarine (softened but not melted)
3/4 c. granulated sugar
3/4 c. light brown sugar (packed)
1 tsp. vanilla extract
2 eggs, lightly beaten
1 1/2 c. toffee bits
In a medium bowl, stir together flour, baking soda, and salt. (This is the dry mixture.) In a large bowl (or mixer), beat butter or margarine, granulated sugar, brown sugar, and vanilla. (This is the wet mixture). Add the eggs to the wet mixture and beat until smooth. Gradually add the dry mixture to the wet, stirring constantly, until well blended.
Measure out 1/2 c. of the dough into the center of an 8" skillet or 3/4 c. into a 10" skillet. Spread the dough evenly over the bottom of the skillet until the dough nearly touches the edges. Place skillets in oven and bake for 10-12 minutes or until the tops turn golden brown. Remove from the oven and let cool for 5 minutes or until you can't restrain yourself any longer. But watch out! The skillet will probably still be very hot!
Serve with ice cream.