Consider me the CROCK-odile hunter.
Sorry. I couldn't help it.
When I found out that we would be without a stove for a week or two, I immediately googled 'crock pot recipes.' There are a lot of them, but most of them are for very wintery soups and stews. Most of which were not all that appetizing when it is over 100 degrees outside.
So when I came across this recipe for Slow Cooker Chocolate Chip Cookies at food.com, I had to try it. Whoever heard of slow cooker cookies? Not me.
Well, turns out there is a reason no one has heard of this. Mine turned out more like a chocolate chip cake. So, I'm now sending it out to you (with my changes) for people that want to make chocolate chip cookie cake.
Crock Pot Chocolate Chip Cookie Cake
9 tablespoons butter
1 egg plus 1 yolk
1/2 cup brown sugar
1/2 cup sugar
1 tablespoon vanilla
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon coarse salt
1 cup chocolate chips
1 cup chopped walnuts
Step #1: Grease crock pot - cover that baby with butter. The original instructions called for wax paper on the bottom of the crock pot. I found this to be unhelpful, just grease it really well. Or, if you use wax paper, grease the wax paper REALLY well. Mine was still sticky.
Step #2: Mix butter, eggs, sugars and vanilla in the mixer.
Step #3: In another bowl, mix flour, baking soda, and salt.
Step #4: Slowly add flour mixture to wet mixture and mix until combined.
Step #5: Mix in chocolate chips and walnuts. Everyone always says you have to stir these in, but just use the slow setting on the mixer. Save yourself washing a fork.
Step #6: Pour this in the slow cooker. If you used wax paper, you will have to be very very very careful. If you didn't, you don't. But either way, do spread it out somewhat evenly.
Step #7: Cook on low about 3 hours. The original recipe called for 4 hours and mine was definitely done at 3 hours. And then I just kept letting it cook because I was worried something was wrong. Nothing was wrong - when the toothpick comes out clean, it's DONE! Turn it off!
Step #8: Take the 'pot' out of the 'crock' (haha, I'm fairly certain that's not right) and let it cool, then dump it on a wire rack to continue cooling.
Step #9: I served mine with cool whip. Or, as mini-muffin#2 called it, butter. (More buttah pwease!)
Love the crock pot? Try
Crock Pot Beer BBQ Chicken
Crock Pot Mac and Cheese
Weekend Potluck #25