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Cast Iron Cooking: Big Skillet Cookie

It’s been quite a little while since I have done a “Cooking With Toni” post.   And what better way to get back into the swing of things than with something super delish, a treat for yourself.  It may not be the healthiest eating recipe but it sure is good and a treat here and there isn’t going to kill you.

I mentioned a few days ago my new found love for cast iron skillets, still can’t believe I have never cooked in them before 31 years old.  So we all know they are great for stove top cooking but cast iron is also wonderful for your oven cooking, even DESSERTS!  So today I am sharing with you the recipe I used for my Big Skillet Cookie.

Okay I shall pause while you are mesmerized by it’s tempting photo.  Okay enough drooling, moving on.  I am a huge baker I love to bake, it’s a stress reliever for me.   Hence the poundage I seem to put on as of late.

Un-Chocolate Chip Cookies are usually kept in our home.   What are those you ask, simply put chocolate chip cookies without the chocolate chip but that was much to long to say so it became Un-Chocolate Chip Cookies for short.  However that’s not what we are talking about today, today it’s the Big Skillet Cookie.

Using Crisco’s Ultimate Double Chocolate Chip Cookie Recipe (tweeked a bit of course) I get to  mixing.  Recipe is as follows:

Ingredients:

  • 1 1/4 cups firmly packed light brown sugar
  • 3/4 cup Crisco® Butter Shortening
  • OR 3/4 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 3/4 cups Pillsbury BEST® All Purpose Flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 3/4 cup semi-sweet chocolate chips (I use about a quarter of a cup if I want it less chocolaty)
  • 3/4 cup semi-sweet mini chocolate chips (I leave these out)

Instructions for Big Skillet Cookie:

1.  HEAT oven to 375°F. Combine brown sugar, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until light and fluffy. Beat egg into creamed mixture.

2.  COMBINE flour, salt and baking soda. Mix into creamed mixture until just blended. Stir in chocolate chips.

3.  Using a 10 inch greased cast iron skillet drop dough in and spread evenly.  I had to use both a pampered chef baker’s roller and my hands to get it just right.

4.  Cook at 375 for about 40 minutes (give or take depending on your oven).  I only had to do mine about 30-33 minutes.  When the top is golden like a normal sized cookie it’s probably done. REMEMBER it will continue cooking for a few minutes as well once it’s been removed.

5.  After letting cool about 5 minutes remove from pan (if you haven’t eaten it all LOL) and place on cooling wrack so it doesn’t over cook.  Enjoy warm with milk or a scoop of ice cream.

It’s so light and fluffy I felt like I was eating dessert at a restaurant.  Yes I admit I was pleased with this.  Now you don’t have to use the above recipe.  If you have a favorite chocolate chip recipe you can use it instead.  Who knew cast iron was great for even desserts!

Now get to cookin’ y’all!

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Toni is a professional lifestyle blogger living on the sunny Florida Gulf Coast. She has a passion for Disney, Travel, Fashion, Cooking, Tech, Family Fun Ideas, Reviews, Giveaways and loves being able to share that with her readers!
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