Later in the afternoon, I had a massive craving for chocolate. But I had no butter softened or really all that much chocolate to bake with. I recalled seeing a skillet cookie somewhere, but couldn't find the one I wanted. So I sort of made one up. It was so, so good. Mike thinks we should only make cookies this way. You make it and bake it inn the skillet. No soft butter needed. No dishes.
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Oven Stew
1 Chuck Roast, cut into cubes, salt & peppered
1 onion, minced
3 cloves of garlic, minced
Olive Oil
3/4 C of good red wine
4 C beef broth
1 heaping teaspoon of Italian seasoning
4 carrots, cut into chunks
3 potatoes, peeled and cut into chunks
1 container of mushrooms, 8 oz
Preheat oven to 325 degrees. In dutch oven, heat olive oil and saute onion until soft. Add garlic and cook until fragrant. Stir in seasoning. Cook 30 seconds. Pour in wine and scrape bits off of bottom of pan. Cook about 2 minutes. Pour in broth and add beef. Stick in oven with lid ajar. Cook about 1 1/2 to 2 hours. Add veggies and cook for another hour or so. Until veggies are tender and meet is fork tender. Enjoy.
Skillet Cookie
1 stick of butter
1/2 cup of brown sugar, packed
1/2 cup of white sugar
1 t of vanilla
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups of flour
1 cup of chocolate chip
Preheat oven to 350 degrees. In an 8" oven safe skillet (I used cast iron), melt butter. Stir in sugars and vanilla. Remove from heat. When warm and not hot to the touch, add egg. Carefully, mix in dry ingredients. Fold in chocolate chips. The batter will be thick and somewhat difficult to work with, but stick with it. Spread evenly in pan. Bake for about 20 minutes or until edges are golden. Serve warm. Enjoy.
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