This weekend, we went to Toby Keith’s restaurant for lunch. They have benches that are made from the tailgate of older model trucks. Noah loves these things. He always hops up on them and says “Take my picture!”
I got Emily to sit beside him, but couldn’t get them to take a decent picture. It’s not that difficult to take a nice picture, is it?
M&M Skillet Cookies
Tonight for supper, we made a skillet cookie.
I mean we made supper. Then had a skillet cookie for dessert. You know those skillet cookies they serve in family restaurants where they just put a couple scoops of ice cream into the skillet with the hot cookie and serve it with chocolate syrup drizzled over the top? I thought about just putting a couple scoops of ice cream in with my cookie, but I didn’t figure we could would eat it all and I didn’t want to waste the cookies.
- 1 cup margarine, softened
- 1/2 cup granulated sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup M&M's
- Preheat oven to 325 degrees.
- Cream together butter and sugar until light and fluffy. Add eggs and vanilla and beat well. Slowly add dry ingredients and mix. Stir in chocolate chips and M&M's.
- Spread half the cookie dough into a well greased oven safe skillet. Bake 30 minutes or until light brown and set in the middle.
- Save the other half of the cookie dough for another day - wrap well and store in the refrigerator.
Bake time will vary depending on the size of your skillet. I used a 9" cast iron skillet and it took about 30 minutes to bake.
Nutrition Information:Yield: 2 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
You might be wondering where the picture of the fully cooked cookie would be? Well, who has time to think about taking picture when you’re staring a yummy M&M skillet cookie in the face? NOT ME!
Have you heard all the recent warnings about not eating uncooked cookie dough? I thought it was due to the raw eggs in the cookie dough, but now they’re saying it’s also because there could be bacteria in the flour. It’s always something, isn’t it?