The Skookie!: Whole Wheat Food Storage Recipes

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.

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