Camp Chef Skookie Dessert Video
Skookie – Whats a Skookie? A giant cookie baked on the grill topped with Ice Cream and your favorite topping. Perfect for camping and backyard baking. I discovered this a few years back and my boys can’t get enough of them!
(Closed Captioning available on this video)
For additional info about the Skookie visit: http://www.outdoorcooking.com/skookie-cast-iron-skillet.html
Skookie Recipes from Camp Chef
Annie’s Amazing Triple Chocolate Chunk Cookies
1 c. margarine
2 lrg eggs
3/4 c. brown sugar
1 tsp vanilla
3/4 c. granulated sugar
1/3 c. cocoa
3/4 c. peanut butter
2 1/4 c. flour
1 tsp baking soda
1/2 tsp salt
6 oz. chocolate chips
5 – 2 oz Reese’s peanut butter cups (chopped)
3 – 1 1/2 oz Hershey bars (chopped)
Preheat oven to 350 degrees. Cream margarine and sugar. Add peanut butter. eggs and vanilla. mix well. Add all other dry ingredients. mix well. Stir in chocolate chips. peanut butter cups and chopped Hershey’s bars. Spray some non-stick coating on the skillet. Measure out 1/2 cup of the brownie mix and place in the middle of the skillet then spread evenly on the skillet until the mix nearly touches the edges. Place skillets in the oven and bake at 350 degrees for 12-14 minutes then remove skillets from the oven and let cool for a couple minutes. Serve with ice cream and your favorite toppings then enjoy!
Yield is about 8 skillets.
Ultimate Skookie Toffee Chunk Cookies
1 tsp vanilla extract
1/2 tsp salt
1 tsp baking soda
1 1/2 c. toffee bits
1/2 c. butter (softened)
3/4 c. granulated sugar
2 1/4 c. flour
3/4 c. light brown sugar (packed)
Preheat oven to 350 degrees. Stir together flour. baking soda and salt. Beat butter. granulated sugar. brown sugar and vanilla in a separate large bowl. Combine bowls then add eggs; beat well. Gradually add flour mixture. beating until well blended. Stir in toffee bits. Spray some non-stick coating on the skillet. Measure out 1/2 cup of the cookie dough and place in the middle of the skillet then spread evenly on the skillet until the mix nearly touches the edges. Place skillets in the oven and bake at 350 degrees for 10-12 minutes then remove skillets from the oven and let cool for a couple minutes. Serve with ice cream and your favorite toppings then enjoy!
Yield is about 8 skillets.
Hey, everyone, let me tell you something, it’s all about the Skookie on the Cooking Everything Outdoors show.
Gary House with the outdoor cook Cooking Everything Outdoors show, I hope you try this at home.
So what is the Skookie?
A Skookie is a skillet cookie.
It’s basically a large cookie that’s cooked in a skillet.
But my friends over at Camp Chef have come up with these little skillets that are specifically designed for making cookies in.
And let me tell you, this is quite a treat when you serve one of these big giant cookies up with a big glove of ice cream and a little chocolate syrup, which is exactly what we’re going to do here in a little bit.
Now I have 2 of these.
And they come with little, basically, skillet mittens that help you when it’s hot in holding it and serving it.
But I’ve got to throw out a word of caution is that we’re putting these in the 350 degree grill or an oven, if you will, because this can go on in oven obviously.
And this little holder gets mighty darn hot, so you want to make sure that you have double layer of insulation.
So I just want to throw that warning out earlier…early, not earlier but early.
And we’re going to make 2 of these.
Now, flavor wise you can make whatever type of cookies you want.
And I totally encourage you to come up with something creative and unique and absolutely delicious for your Skookie revelation here.
I’m just going to use a premade cookie mix, big surprise there.
We’re going with some chocolate chunk cookie dough mix and let me show you how I prepare all that and get it on the skillet and get it into the grill.
So the simplicity of this cookie batter and cookie dough that we’re going to make is, is that all you have to have is an egg and some butter which is pretty darn easy to do for a camping.
It comes in a simple packet and just add those items.
There is other mixes out there that you add a little water and a little oil and blah, blah, blah, blah, there’s all different types.
And if you’re a scratch cooker, please go for it.
I love making cookies from scratch.
And make your own and come up with something really great.
But this one here is about as simple as can be, it’s 1 stick of room temperature butter.
And 1 egg.
And I’ve got the most elongated egg I’ve ever seen.
And we basically, cooking outdoors, are going to just mix all this together until the powder mix is soft basically.
I guess you could call it soft.
Thoroughly mixed is what it would be, but we got to just keep working this here.
We’ll take a few minutes to get this going, but outdoors right now about the worst thing we have to worry about is little buggers that love these lights.
And we just need to continue incorporating the butter and the flour and the egg together until it looks like the soft cookie dough that you’re used to seeing.
We want to get as much of the white powder as possible incorporated the cookie batter until it looks pretty much like this.
I got a little bit more to work in there.
I think we just about got it.
That will soften up really, really nice.
So our cookie dough batter is completely incorporated in with the butter and the egg.
And now we need to prep our skillets.
We don’t have to preheat these at all.
And all we have to do is basically take a little cooking spray and give them a nice shot so that our cookies don’t stick.
Nothing more than that.
Now, this batter here is supposed to make something like 3 dozen tiny cookies.
In our case, we might and I’m hoping to get 4 Skookies out of this, but we’ll see.
We’ll just kind of work it.
This is not a diet-friendly cookie.
Obviously it’s going to be about 5 inches in diameter, probably about a 1/2 inch thick.
So you can scale that back however you want.
This would be probably enough for 2-3 people just by itself, especially if you put a scoop of ice cream on there.
I’m going to have a hard time keeping my boys from having one each but we’ll see.
So take up a good scoop and I couldn’t tell you if this is like a 1/2 a cup or so or how many ounces it is, but I just get a scoop of this and we’re just going to plop it in there.
And you’re going to have to get your fingers in there and spread the Skookie out.
Keep in mind that it’s going to rise, so we want to get in there fairly thin, add little bit more as we go along here.
And it is finger play time.
Just somewhat get that filled in as best as possible.
It’s going to expand a little bit.
It’s going to rise a little bit.
And, you know, we need to plan on that by the amount of Skookie that you put in there.
Let’s get our other one prepared.
Get a spoonful here and just work this out as best as possible.
We’re not looking for a Culinary Academy Award here.
We’re just looking at some really good desert without too many bugs in them.
Sometime wants to stick your finger more than the skillet.
So that looks okay.
Alright, so there we go.
Cooking violation there.
We got 2 Skookies ready to go in the grill.
Now, our grill needs to be at about 350 degrees.
And we need to cook this indirect heat because you don’t want to a lot of bottom heat directly on the cookie because it will burn pretty quick.
And every grill has a little different operating mechanisms with their burners, some are going this way and this particular one goes this way.
So each one creates its own little difficulties and has its own idiosyncrasies as far as heat control and everything else.
So what I’ve done on this grill here is I’ve turned the middle burner completely off, and the back and the forth burners to low.
That’s going to help stabilize and maintain it about to 350 degrees.
If you were to cook on a grill with 3 or 4 burners going from front to back I think you’ll have a little easier control over it.
And if you have 3 burners, turn the middle burner off, have the outside burners on, if it’s a 4 burner then go with the outside burner and turn the 2 center burners off.
And just think about how the heat circulates in your grill and how you’re going to bake this in your grill because it is an oven and that’s what exactly what we’re doing.
So let’s take our Skookies.
And you want to fold the flap back.
This doesn’t go in this way.
It goes in this way.
So let’s drop these in the center and put it like that.
And this one about like that.
And just making sure I’ve got them in the center of the grill as much as possible.
And we’ll shut it down and start cooking.
Our cookies have been cooking about 10 minutes now and I want to take a peek just to make sure that we’re doing okay and we’re not burning anything.
Oh look at that.
And you can see how much they’ve risen up and everything looks even all the way around.
It doesn’t look like I’ve got any burning or any concerns at this point.
If you do have any concerns about what’s going on in there you can always move your skillet around and rotate it if you got heat, you know, that’s unbalanced in your grill or anything like that.
But these are looking good, probably going to go about 10 more minutes.
I find that these cookies depending on how thick it is, cooks anywhere from 20-25 minutes.
So well see.
Well, we’re about 20 minutes into this.
I can really smell the cookie dough cooking.
And it’s a good time to check and see where we’re at.
Oh, we’ve got some really good color now.
You could see where it’s browned up quite a bit.
Still seemed a little soft.
So we’re going to take the traditional toothpick test and set it in there and see how it comes out.
And actually, it’s not looking too terribly bad there.
Yeah, that’s coming out clean.
I’d say they are ready to pull.
And that’s 20 minutes, so too bad.
Let’s pull our Skookies off.
Now, I told you these were hot, so we’re going to take our regular Skookie holder and another pair of gloves.
And I just don’t want to take any chances picking these up.
So get our Skookie aligned so we can get our holder on there.
Grab that and we got our insulated pad.
Now, I’m going to get both of these off real quick so they’ll slowdown cooking.
And you may think that probably the best thing to do would be to leave them right now in the cast iron skillet, the Skookie skillet.
But what’s really going to happen is it’s going to continue to cook.
And it may get really, really brown in there.
So the option is to remove it, but they’re really soft cookies.
So it’s a bit of a challenge to get them out.
So it’s 50/50 one way or another, leaving it in there or scooping it out.
If you’re going to try to scoop it out, then you want to very gently loosen it up around the edges as best you can.
And release it from the skillet.
Once we’ve done that you want to gently try to scoop it out.
Now, this may end up all over the place.
It may not.
But we’ll see.
Yeah, I want to lose it.
So that’s not coming out for me, may come out for you.
So I’m going to let them cool off in the skillet.
Yeah, they’re going to cook a little bit more in the bottom and get a little crispy and that’s okay.
Well, let’s try and get this bad boy out.
It’s been 5 minutes, plenty of time for it to cool down.
Yeah, crumbling it a little bit there, but, oh, there we go.
Let’s lift our cookie or Skookie, the damaged corner.
One more to get out here.
And the skillet is still really hot.
And I’ve only let it cool for maybe 5 minutes.
Just so it releases drop it out.
And that is what we’re talking about.
And I think we’re ready for some ice cream.
Let’s get some ice cream on this.
Vanilla, of course.
How much you want to put on there is entirely up to you.
I’m going to go with a stack and a half.
I happened to like chocolate syrup on my cookie.
But it’s not just a cookie.
It’s a Skookie.
The number one requested grilled item in my house by my boys, besides ribs, is a Skookie.
And I hope you give this a try.
Well, you know what I’m doing right now.
2 down, 2 to go, Skookie time.
Hey, I hope you enjoyed this episode of the Cooking Everything Outdoors show.
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This is Gary House.
And I will see you when I see you.