THE ORiGiNAL PiZZA COOKiE
Now this will knock your socks off! A 1/2 pound of Chocolate Chip, White Chocolate Macadamia Nut, or Peanut Butter Chocolate cookie dough, slightly baked in a 6-inch pizza pan then topped with 3 scoops of vanilla bean ice cream. This baby serves 2-4. DO iT!
John and I have a favorite restaurant in AZ called Oregano's. YUM!!! It is a DEFINITE stop on any trip to visit family and friends...maybe more than once!! ;) All of their food is to die for (I highly recommend the thin crust pizza with spicy tomato sauce and pineapple and tomatoes as toppings, thanks Lani!!!) but the Pizza Cookie is the real show stopper. Others have tried, but I don't think anyone makes it as well as these guys. Since we're stuck all the way out in CA without a local Oreganos (we try and convince them to open one here every time we're in town) that sometimes means months go by without the beloved Pizookie. Well, I think I finally found something that will hold us over until we make our next trip. Thanks Kristell!!! This recipe makes some fantastic GIGANTIC cookies. Just don't pay too much attention to the Crisco in the ingredients or you might have a heart attack! ;)
(you can find 6" cake pans at walmart for a few bucks in the wedding/cake decorating dept. and they are fun to have on hand to make these when some friends come over for game night or to watch TV)
1 C Crisco (I use butter flavor)
1 C white sugar
1 C Brown Sugar
1 tsp Vanilla
1 tsp baking soda
1 tsp salt
2 1/2 cups flour
bag of chocolate chips
(these are really good with white chocolate and macadamia nuts, and/or milk chocolate too!!!)
After you mix dough together put in the fridge for 30 minutes.
Big Cookies: 1/3 cup of dough, bake for 17 1/2 minutes at 325
Regular Size at 350
Pizookie: 1/2 cup of dough in greased 6" cake pan for 20 1/2 minutes if you like it mostly cooked, or 17 1/2 if you like it doughy at 325 degrees. Top with Vanilla Ice Cream right out of the oven and serve immediately.
Have a great day!