Friday, March 8, 2013

Skillet Cookie

Yesterday, while on my way home, I decided that I had a hankering for something sweet.  I considered making cupcakes or going to a bakery, but instead, I went with a skillet cookie.  Basically, you just use whatever cookie recipe you want, but instead of mixing everything together and then making small cookies, you melt the butter in a skillet, add everything else in, and then put it in the oven.  I did the chocolate chip recipe on the back of the Ghirardelli bag, but I'm sure it would work with whatever your favorite cookie recipe is.  I love this because it's so much less clean up and work than doing regular cookies, and the middle stays nice and gooey.  I watched the monkeys last night and took them some.  Of course, the children choose not to have any (try to do something nice...), but their parents enjoyed it.  I'm going to take a lot of it to church on Sunday as well.

Skillet Chocolate Chip Cookie:





















2 Sticks Butter
3/4 Cup Brown Sugar
3/4 Cup White Sugar
2 1/4 Cups Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Eggs
2 Teaspoons Vanilla Extract
1 Bag Chocolate Chips


Pre-heat the oven to 375.  Melt the butter in a cast iron or otherwise oven safe skillet.  Make sure it's a fairly deep one, as you're putting the entirety of the cookie batter into it.  Keep the heat at about  medium, you don't want the butter to get too brown. 


























When the butter has melted, add the sugars and stir to combine.

























When the sugars are well incorporated, turn off the heat.  Add the flour, baking soda, and salt, then stir to begin to combine.

























When the dough is too sticky to really mix, add in the eggs and vanilla.  I like to beat the eggs with the vanilla before adding, as it seems easier to fully incorporate them.



























When it is all well mixed, add in the chocolate chips and stir to combine.  Don't worry too much about them being evenly distributed, they will melt a bit and even out.

























Pop it into the oven for about 30-45 min.  You want for the middle part to still be a little bit gooey.


























Try not to burn all the skin off of the roof of your mouth in the excitement to eat this.  Serve with a nice glass of milk.



















A perfect treat for this icky weather we're having right now. 

8 comments:

  1. I have never seen such a thing done! I am so impressed with how well this turned out- what an admirable size!

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    1. Thanks Laura! And since it's only one cookie, it's single serving, right??

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  2. Replies
    1. Please do, and let us know how it turns out. The Ghirardelli chips are CRAZY expensive, but they're so much better. I bet Chelsea will love it; she is SO cute and seems so sweet!

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  3. I would only eat one cookie that way! Looks like a fun cooking project for Grandkids. Thanks.

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  4. I think it would be better for kids than regular cookies because there aren't as many steps! The little ones get fed up with the process quickly.

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  5. This is very cool! I might have to give it a try. I didn't know you could make a cookie in a skillet like this.

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    1. Thanks for reading! It really is so much easier than making dozens of cookies, especially since I only have 2 decent cookie sheets. And the butter gets a little brown, which is AMAZING.

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