Recipe: Slow Cooker Chocolate Chip Cookies

SLOW COOKER CHOCOLATE CHIP COOKIES

"Who would have thought you could make chocolate chip cookies in a slow cooker? Though they'll certainly look different from what you're used to, the flavor is great, and they're easier and less labor-intensive to make. The cookie slices are delicious topped with ice cream, or simply-served with a tall glass of cold milk."

1 cup unsalted butter, at room temperature
2 eggs
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 tablespoon pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
1 cup coarsely chopped walnuts

Grease the slow cooker insert with butter or vegetable oil. Cut a piece of waxed paper to fit the bottom and grease the waxed paper.

In a bowl, beat the butter, eggs, sugars and vanilla together until light and fluffy.

In a separate bowl, stir the flour, baking soda and salt together. Stir the dry ingredients into the butter mixture. Stir in the chocolate chips and walnuts until well blended.

Spoon the dough evenly into the slow cooker and smooth the top.

Cover and cook on low for about 3 hours, until a toothpick inserted into the center comes out clean. Set the lid slightly ajar for the last 30 minutes.

Turn off the heat and remove the insert from the slow cooker. Allow to cool in the insert for 30 minutes.

Invert onto a wire rack. Cut the cake in half lengthwise, then cut each piece crosswise into slices. Serve warm or at room temperature.

Servings: 6-8
Lori Korleski Richardson;Sacramento Bee, March 24, 2004
Source: The Gourmet Slow Cooker by Lynn Alley