Giant Cookie Pie

I'm doing pretty well on my New Year's resolutions this year. I mean, yesterday I rolled out the new blog design, and some of you may have noticed a definite uptick in veggie-centric and 'real food' related posts. I really am trying - and it's only February.

It's important that I point this out...because I'm about to singlehandedly destroy all my progress thus far with today's post.

See what I mean?

Because sometimes all the spaghetti squash and roasted brussels sprouts in the world aren't going to do it for you.

Because sometimes a platefull of roasted cabbage doesn't let someone know how you really feel about them.

Because sometimes nothing says 'I love you' like a broken pie crust,

filled with thick, creamy cookie dough batter,

sprinkled with a rainbow of M&Ms,

and baked until just magnificently molten in the center.

When I asked Matt what he wanted for Valentine's Day this year, he promptly answered 'a giant cookie.' I mean, really? I offer you the world, and you want an oversize pastry?

I guess I shouldn't have been so surprised - it's the same thing I gave him for Valentine's Day last year.

But this year's cookie is a little different - it's ooey, gooey cookie dough batter, stuffed with milk chocolate candies, and baked into a buttery pie shell (crumbly pieces and freezer burn are optional - but they add extra character) - because like our love, Matt's giant cookies are always evolving.

Giant Cookie Pie

1 9-inch pie crust (ours was frozen, crumbled and ever so slightly freezer-burned), thawed and unbaked
2 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup (1 stick) butter, well softened
1 cup milk chocolate candies (i.e. M&Ms)
1/2 cup semi-sweet chocolate chips
1/2 cup pecans (optional)

Preheat oven to 325°F. Beat eggs until light and foamy (this may take a while). Add sugars and vanilla, and stir to combine. Stir in flour. Beat in butter until smooth and creamy. Add chocolate candies, chocolate chips and nuts, if desired. Spoon into pie shell and bake for 55-60 minutes, or until top is nicely browned and center isn't jiggly (yes, that's a real term - I'm a very scientific baker). Allow to cool for 10-15 minutes and serve warm.

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