A very thick cookie that I at first thought was good but nothing special, but then over the days of leftovers got more and more into, especially the crunchy edges! You can mix it up a bit by varying the types of chips you put on top, or just finish off several different bags as I did!

Ingredients:

Line your crockpot with aluminum foil. I only had parchment which was a bit less cooperative, but worked.

In a large bowl, combine the butter and sugar, stirring until smooth.

Add the vanilla and eggs and stir again, then stir in the salt and flour.

Pour the mixture into the lined crockpot. Sprinkle the chocolate chips on top.

Place a long piece of papertowel to cover the whole top of the crockpot, then put on the lid, shutting the paper towel in at the top. This helps catch any water that condenses on the inside of the lid, so it doesn’t fall back down and make wet cookies.

Turn the crockpot on and cook 2 1/2 to 3 hours, until set in the middle. Lift out, using the foil, and let cook at least 1 hour before cutting.

Crockpot Cookie

From The Stay at Home Chef.

• 1 cup butter, melted
• 2 cups brown sugar, tightly packed
• 3 teaspoons vanilla extract
• 2 large eggs
• 1/4 teaspoon salt, heaping if you used unsalted butter
  
• 2 cups all-purpose flour
• 1 cup chocolate chips any flavor

Line your crockpot with aluminum foil.

In a large bowl, combine the butter and sugar, stirring until smooth. Add the vanilla and eggs and stir again, then stir in the salt and flour. Pour the mixture into the lined crockpot. Sprinkle the chocolate chips on top. Place a long piece of papertowel to cover the whole top of the crockpot, then put on the lid, shutting the paper towel in at the top.

Turn the crockpot on and cook 2 1/2 to 3 hours, until set in the middle. Lift out, using the foil, and let cook at least 1 hour before cutting.