Slow-Cooker Chocolate Chip Cookies

Slow-Cooker Chocolate Chip Cookies

Not so much cookies as one big cookie, to be sliced into dessert-size pieces.
This recipe is intended for a 5-quart, oval slow cooker.

Makes 10 servings

1 cup unsalted butter, at room temperature
2 eggs
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 tablespoon 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, both sugars and vanilla together until light and fluffy. In a separate bowl, stir the flour, baking soda, and salt together. Stir the flour mixture into the butter mixture. Stir in the chocolate chips and walnuts until well-blended.

Spoon the dough evenly into the cooker insert 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. Allow cookie to cool in the insert for 30 minutes. Invert onto a wire rack. Cut the big cookie in half lengthwise, then cut each piece into slices. Serve warm or at room temperature.

Each serving: 430 calories (48 percent from fat); 23 g fat; 14.6 g saturated fat; 4.3 g protein; 52 g carbohydrates; 85 mg cholesterol; 510 mg sodium; 1.7 g dietary fiber.

Source; San Jose Mercury News; Lynn Alley, “The Gourmet Slow Cooker”