Deep Dish Oreo White Chocolate Oatmeal Skillet Cookies

Deep Dish Oreo White Chocolate Oatmeal Skillet Cookies

October 8, 2014 4 comments Article

In my opinion cookies are best right out of the oven every time. The problem with that is that the chewiest cookie recipes are far too soft to hold when they are warm.

Deep Dish Oreo White Chocolate Oatmeal Skillet Cookies The answer to this terrible life problem is to make your cookies deep dish in a big skillet or in a bunch of small ones.

Deep Dish Oreo White Chocolate Oatmeal Skillet Cookies1 Then top it all off with some ice cream and you have a dream dessert that is guaranteed satisfy even the most voracious sweet out there.

Deep Dish Oreo White Chocolate Oatmeal Skillet Cookies,

These cookies are for cookies & cream lovers. Technically I used Trader Joe’s Jo-jos cookies, not oreos, because TJ’s is the best.

Deep Dish Oreo White Chocolate Oatmeal Skillet Cookies3 In case you are wondering, no, they have not extended their brand to South America unfortunately. I happened to have some leftover Jo-jos from our recent trip that I have been saving for a recipe. It seemed like it was time to use them and I am so glad that I did.

Deep Dish Oreo White Chocolate Oatmeal Skillet Cookies4 I can’t even explain the taste when you put them into your cookies. The cream gets slightly mixed into the dough and you get the most amazing flavor ever.

You can make these in a large skillet or in smaller ones like I did. I just couldn’t resist my urge to put them in these cute little pans. I’m a sucker for anything miniature.

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Deep Dish Oreo White Chocolate Oatmeal Skillet Cookies

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 12 servings

Deep Dish Oreo White Chocolate Oatmeal Skillet Cookies

Ingredients

  • 2 cups flour
  • 1 cup oatmeal
  • 1/2 cup (1 stick) butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 6 - 8 crushed oreo or jo-jo cookies
  • 1/3 cup white chocolate chips or chunks
  • optional: ice cream flavor of choice for serving (I used cookies & cream)

Instructions

  1. Pre-heat oven to 350 degrees F (180 C) and grease a 12-inch skillet or smaller skillets with oil or cooking spray.
  2. Beat butter and sugars in a large mixing bowl. Add egg and vanilla and beat until fluffy. Add salt, soda, and flour until well mixed. Stir in oatmeal, crushed cookies, and white chocolate chips.
  3. Press into prepared skillet or skillets and bake for 12 - 15 minutes or until golden brown.
  4. Serve warm with ice cream on top.

Notes

This recipe makes 1 12-inch skillet cookie or 4 - 5 smaller ones. I used various sizes for mine. Any size will do.

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Categories: Desserts, Snacks, Vegetarian

Chocolate Chunk Banana Bread _

Chocolate Chunk Banana Bread and More Random Food Pictures

April 1, 2014 No comments Article

My family and I are still staying near Santiago. I like the city and all of it’s hustle and bustle but I am starting to miss the peace and quiet of the South. I know I sound like a broken record but these pictures are not good. I am going to improve my food photography skills muy pronto but I am still a newbie and not in my element in this kitchen so bare with me. There is only one set of dishes in this house and, as you can see, they are covered with bright, loud stripes that do not make for good photos.

Our current routine of driving into the city and getting back late only allows for cooking in the morning so I have been making mostly breakfast foods. Yesterday I made a quick breakfast hash with potatoes, cheese, chicken, eggs, red bell pepper, and a few other things. I served it with avocados on the side. It was much too random to write a recipe. Actually, most everything I make is spontaneous and totally by touch. That’s what cooking is.

We are trying not to buy more food than we need so we don’t have wasted food when we leave. This is both good and bad. It means there are less ingredients to work with but because there are less ingredients it inspires more creativity. Plato said that necessity is the mother of invention and must agree. Some of my best ideas have been inspired by a need to use an abundance of something or, like in this case, a lack. I made a frittata with miscellaneous contents of the fridge. Then, because I wanted to heat the oven because the house was cold but not really cold enough for a fire, I decided to make a chocolate banana bread. This kitchen doesn’t even have a whisk but I did find a silicone Bundt pan that I decided to use. 

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Chocolate Chunk Banana Bread

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 8 servings

Chocolate Chunk Banana Bread

Ingredients

  • 3 medium sized bananas, ripe
  • 1/2 cup butter
  • 3/4 cup plus 2 Tbs. brown sugar (I used 3/4 cup white sugar and 2 Tbs. liquid Chancaca)
  • 1 large egg
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1 cup whole wheat flour or all purpose
  • 1 1/2 Tbs. coffee
  • 1/2 cup plus 2 Tbs. cocoa powder
  • 1 cup chopped semi-sweet dark chocolate

Instructions

  1. Peel bananas and mash in a large mixing bowl. Add sugar and butter and stir to combine. Pour in egg and stir. Add vanilla, salt, soda, coffee and flour. Mix in cocoa. Last fold in chocolate chunks.
  2. Pour into greased 9 - 5 inch baking pan (or you can use a Bundt pan like me. It just comes out a little short.) and bake at 350 degrees F (180 C) for about 12 - 15 minutes until a toothpick comes out clean.
  3. Serve warm or let cool. I sprinkled mine with powdered sugar but that is optional.

Notes

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Categories: Breads, Breakfast, Desserts, Vegetarian