Like I said before, traditions can come from almost anywhere! I’ve shared one from my family, one from my husbands, and now for the newest tradition from a stranger. This is so new, it’s never been done before but it is all planned out for Saturday. One of the funnest traditions of conference is having a treat ready for the boys when they get home from Priesthood session Saturday night. However, if you hit the local ice cream joint closest to your stake center, chances are that the lines will be out the door! (Not to mention it’s so much more expensive!) Well after seeing the Suzanne Eliason’s (The winner of the Utah’s Down Home Cook off) recipe for the skookie. I knew it would be good. I mean what part of a HUGE cookie topped with ice cream, hot fudge and caramel sauce doesn’t sound good?
Please note that this is just an average recipe and I just substituted food storage in where I could….and so can you with ANY recipe!
If you don’t have a real Skookie pan, no fear! Check your kitchen cupboards for some little Corningware dishes (you probably use the larger dishes for casseroles) or anything little that says “Oven safe” on the bottom. IT HAS TO SAY OVEN SAFE! The Corningware dishes are the white dish in my pictures. I actually like using them more than the Skookie pan since it gives better portion control. 🙂 The dough needs to be refrigerated so make it in the morning and have it ready for the evening to pop in about 15 minutes before the boys will be home. It makes a lot so you’ll definitely have enough for your family! I’d say it makes 4 skookie sized cookies and 8-10 corningware dishes, depending on the size you found.
Outrageous Peanut Butter Oatmeal Chocolate Chip Skookie
Suzanne Eliason-Utah’s Down Home Cook Off Winner!
2 C. oats
1 ¼ C. Whole Wheat flour (originally, called for all purpose)
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 C. butter
1 C. peanut butter
1 C. sugar
1 C. light brown sugar, firmly packed
2 Lg. eggs (2 T. Dehydrated Egg +1/4 C. Water)
1 tsp. vanilla
1 C. (or 2 bars) milk chocolate bar (broken into chip sized pieces)…I used chocolate chips
Instructions: In a medium bowl, combine oats, flour, baking powder, baking soda, and salt. Set aside. In a large bowl, combine butter and peanut butter with an electric mixer until smooth. Beat in the sugar(s) until blended. Add eggs and vanilla then add flour mixture until combined. Stir in chocolate pieces. Refrigerate dough 1 hour or more.
Preheat oven to 375 degrees. Spray Camp Chef Skookie pan (or the dish you found) with cooking spray. Add hand full of dough to skookie. Press onto Skookie pan ½ in. thick, leaving dough ½ in. from outside of pan. (Okay, she’s not kidding when she says this! The first time I made this my eyes were bigger than my stomach and I filled it too full. I didn’t realize it until I smelled something burning…it was on fire in my oven! So I started putting it on a baking sheet just to make sure that didn’t happen again 🙂 Bake for 10-15 min. or until top of cookie becomes light golden brown.
Top with ice cream, caramel sauce and hot fudge/chocolate sauce.
Before the oven.
And after…see how much it spreads! If you’re using a dish with higher edges like the Corningware, you don’t need to leave the 1/2 inch around the edges because it will climb up the sides instead of spilling out. Anyway, it’s a new favorite at our house and I’m positive it will be at your too.
For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET
On a side note: Jenni emailed me with a great raffle for a VERY CUTE nativity that her mom makes from river rocks. (Can you believe it?) Anyway, all the proceeds benefit the Children’s Cardiomyopathy Foundation (a foundation for a disease her daughter had). If you want to check it out, click HERE.
Looks yummy! I’m going to make your chili this weekend. Your link to the raffle is not correctly linked.
Looks yummy! I’m going to make your chili this weekend. Your link to the raffle is not correctly linked.
This is a briliant tradition to start for conference! Yum-E!
This is a briliant tradition to start for conference! Yum-E!
Oh.
Oh my.
Yes.. I’m going to have to make this. You are amazing!
Oh.Oh my.Yes.. I’m going to have to make this. You are amazing!
Your link to the raffle isn’t working. Please update it because I am very interested!
Your link to the raffle isn’t working. Please update it because I am very interested!
Augh! The link is fixed. Please go check it out. The nativity is REALLY darling!
Augh! The link is fixed. Please go check it out. The nativity is REALLY darling!
Wow, that looks good!
Wow, that looks good!
I just found your blog, and I love all the things you have done with your food storage! One thing I’ve learned is that I can put some cooked wheat berries in any casserole or dish. It adds nutrition and is using food storage at the same time.
I just found your blog, and I love all the things you have done with your food storage! One thing I’ve learned is that I can put some cooked wheat berries in any casserole or dish. It adds nutrition and is using food storage at the same time.
I have gained like five pounds since I discovered your site and this isn’t going to help!!!:-)
I have gained like five pounds since I discovered your site and this isn’t going to help!!!:-)
OH BABY! That looks just like the cookies you can get at Ruby River! I love those. Can’t wait to make this recipe!
OH BABY! That looks just like the cookies you can get at Ruby River! I love those. Can’t wait to make this recipe!
Love your blog!! I am a friend of Faith’s and have enjoyed all your fun recipes and tips.
My husband is the cookie maker in our house and he makes a gigantic batch to freeze. He recently started making a recipe similar to this and will put small portions in the ramekins to have a (smallish) treat whenever he’d like. He does it in the toaster oven which is great because you don’t need to heat up the whole oven just for a single serving.
Love your blog!! I am a friend of Faith’s and have enjoyed all your fun recipes and tips.My husband is the cookie maker in our house and he makes a gigantic batch to freeze. He recently started making a recipe similar to this and will put small portions in the ramekins to have a (smallish) treat whenever he’d like. He does it in the toaster oven which is great because you don’t need to heat up the whole oven just for a single serving.
I’m glad you posted that recipe. I’ve been wanting to try it and keep forgetting.
Question about beans: How do you know if they have been soaked enough. Should the beans be soft, or should they been a bit crunchy? I’m having a hard time knowing if my beans are ready to be cooked?
I’m glad you posted that recipe. I’ve been wanting to try it and keep forgetting. Question about beans: How do you know if they have been soaked enough. Should the beans be soft, or should they been a bit crunchy? I’m having a hard time knowing if my beans are ready to be cooked?
BJ’s Pizzeria and Brewery in California, and a bunch of other states is famous for this dessert. It’s called a Pazookie (pizza cookie) A huge cookie with ice cream melting over it… been around for a while. Shookie sounds like a cookie shake.
BJ’s Pizzeria and Brewery in California, and a bunch of other states is famous for this dessert. It’s called a Pazookie (pizza cookie) A huge cookie with ice cream melting over it… been around for a while. Shookie sounds like a cookie shake.
K-
The best way to know if your beans are ready to be cooked is to compare how your soaked beans look to a bean that hasn’t been soaked. It should be 1.5 to 2 times larger than a non soaked bean.
K-The best way to know if your beans are ready to be cooked is to compare how your soaked beans look to a bean that hasn’t been soaked. It should be 1.5 to 2 times larger than a non soaked bean.
Amen SpidyBrain!
Personally, I call them Pazookie…my husband makes sure of that since we LOVED eating at BJ’s in Orange County. I’ve found in Utah most people know them as a Skookie because that is what the pan is called to make them at home…either way it’s a great recipe!
Crystal
Amen SpidyBrain!Personally, I call them Pazookie…my husband makes sure of that since we LOVED eating at BJ’s in Orange County. I’ve found in Utah most people know them as a Skookie because that is what the pan is called to make them at home…either way it’s a great recipe!Crystal
Thanks for the yummy idea for our new conference tradition. Our skookie’s were great! We did our is individual ramekin’s, and just loved them. The dough is great!
Thanks for the yummy idea for our new conference tradition. Our skookie’s were great! We did our is individual ramekin’s, and just loved them. The dough is great!
We made them last night and my 13 yo asked for seconds! I was on a major sugar high after one, but they were definitely yummy!
We made them last night and my 13 yo asked for seconds! I was on a major sugar high after one, but they were definitely yummy!
I am allergic to nuts and peanut butter—what substitutions do you think I would need to make for the peanut butter? I’m thinking if I leave it out it will be too dry but peanut butter and me are not allowed anywhere near each other sadly. Used to love to eat it and now it no longer loves me. So, any ideas?
I am allergic to nuts and peanut butter—what substitutions do you think I would need to make for the peanut butter? I’m thinking if I leave it out it will be too dry but peanut butter and me are not allowed anywhere near each other sadly. Used to love to eat it and now it no longer loves me. So, any ideas?
Kristine,
You can try using a little more butter. That is the only thing I can think of. You can also just try using your favorite cookie recipe.
Crystal
Kristine,
You can try using a little more butter. That is the only thing I can think of. You can also just try using your favorite cookie recipe.
Crystal
oregenos restaurants in the phoenix area call the pazookie too. they are to die for! they have chocolate chip and white chocolate macadamia nut. for the longest time i wouldnt try them because it just seemed “too much”, but i finally let my friends talk me into it and there has been no going back…DELICIOUS. some women in my ward just use refrigerated pillsbury dough and say they get awesome results with that.
oregenos restaurants in the phoenix area call the pazookie too. they are to die for! they have chocolate chip and white chocolate macadamia nut. for the longest time i wouldnt try them because it just seemed “too much”, but i finally let my friends talk me into it and there has been no going back…DELICIOUS. some women in my ward just use refrigerated pillsbury dough and say they get awesome results with that.
I couldn’t find the rock nativity you mentioned at the end. I went all over the blog and the link, no luck! Please advise?Â
This recipe looks great but I would like bake it in a 9 X 13 pan. Is this possible? If so, how long and what temperature? Your recipes are AWESOME! Thank you for sharing your talent!