If you’ve read my last post as well as beginning to read this one you may notice a trend starting to happen. I’m using my cast iron quite a bit again. I’ve always wanted to bake a skillet cookie but have struggled to get it right. I’ve finally figured it out.
First, don’t try to make it gluten free. I’ve struggled many times trying to get the temperature of the oven right as well as the amount of dough to use when making the cookie gluten free so lucky for me I’ve decided to start baking things full of gluten again. Not that I’m going fully back to gluten, I’m easing myself in and hoping to enjoy some things without making myself sick.
Now that my personal stuff is out of the way I’ll chat a bit about the cookie. I used my dad’s cookie recipe, not adjusting any of the ingredients. (The recipe isn’t in the link. Can’t share my dad’s recipe. Sorry.) What I did do to make these cookies was buy a new cast iron skillet. I purchased a Lodge 8″ skillet a couple weeks ago specifically for desserts. I know it seems weird to buy a skillet just for desserts, but this way I don’t have to worry about savory flavors mingling with sweet dishes when using cast iron.
For the cookie itself, after getting the cookie dough ready I put a nice even layer of dough in skillet roughly a 1/4″ thick. Set the oven at 375 and cooked it for 25 minutes rotating the skillet halfway through the cook time. The cookie came out with crispy edges and a soft center. After letting it rest for 30 minutes we dropped a few scoops of ice cream in the middle and drizzled chocolate sauce over top. If it wasn’t for the tightness of our pants I think me and my family would have finished the whole thing. It was delicious. I don’t think I can go back to eating cookies any other way. The skillet has been the best cookie I’ve had in a while and if my son’s comment of “This is the goodest thing I’ve ever had” is any indication, I think the whole family is okay with skillet cookies being the only cookies we make in our home.