We have begun experimenting with some new recipes we want to use on our upcoming camping trips. While scrolling Pinterest on a snowy Saturday last month we found an idea to make a warm and gooey chocolate chip cookie pie in a cast-iron skillet.
Jarrett decided to give it a try, so he whipped up a batch of his family’s chocolate chip cookie dough (see recipe below). After greasing the skillet, he pressed the dough into the pan.
Then he baked it at 350 degrees for 35 minutes.
This isn’t the type of recipe you would be able to cook easily over an open campfire–too hard to regulate and maintain a consistent temperature–but using charcoal and a lidded cast-iron dutch oven should work perfect. We will be sharing more in the future about how we use charcoal and dutch ovens to make some delicious dishes while camping–mostly desserts!
It sure was a tasty experiment!
1 cup shortening (I prefer butter Crisco)
3/4 cup white sugar
3/4 cup brown sugar packed
1 tsp. vanilla
2 1/4 cup flour
1 tsp. baking soda
12 oz. chocolate chips
Cream Crisco, white sugar, brown sugar, vanilla, and eggs in a bowl. Mix flour and baking soda in a separate bowl. Stir flour and baking soda into the wet ingredients about 1/3 at a time. Mix in chocolate chips.
Spread into the greased skillet and bake at 350 degrees for ~35-40 minutes, or until a toothpick comes out clean when stuck in the middle of the cookie.