Chocolate Chip Skillet Cookie

If only you could quickly satisfy your craving for homemade cookies without having to take the time to individually scoop out the cookie dough on to the baking pan. Well, you can! This recipe from Eatingwell, allows you to bake one giant chocolate chip cookie in a skillet to serve up 12 wedges of chocolatey goodness. Most importantly, the servings have crispy edges and a soft, gooey inside and they’re even good for you.

This Chocolate Chip Skillet Cookie recipe uses whole-wheat pastry flour which retains the nutrients of the bran and germ and helps to make a tender whole grain bakery item. The whole oats are a nutritious addition to this recipe, increasing the soluble fiber content and the antioxidant rich dark chocolate gives it another nutrient punch.

So pour yourself a glass of cold milk and enjoy!



Chocolate Chip Skillet Cookie


4 tablespoons (1/2 stick) unsalted butter, softened

1/4 cup canola oil

3/4 cup packed light brown sugar

1 large egg

2 teaspoons vanilla extract

1 1/4 cups whole-wheat pastry flour

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1/2 cup rolled oats, plus 2 tablespoons, divided

1/3 cup chopped bittersweet chocolate or dark chocolate chunks. divided


1. Preheat oven to 325 degrees. Generously coat a 9-inch cast-iron skillet with cooking spray.

2. Beat butter, oil and brown sugar in a large bowl with an electric mixer on medium speed, scraping down the sides as necessary, until fluffy. Add egg and vanilla; beat until combined

3. Whisk flour, baking powder and salt in a medium bowl until combined. With the mixer on low, gradually add the dry ingredients to the wet ingredients, beating until well combined. Stir in 1/2 cup oats and chocolate.

4. Spread the dough into the prepared pan. Sprinkle with 2 tablespoons oats.

5. Bake for 30 minutes. Cover loosely with foil and continue baking until golden brown, about 10 minutes more. Let cool for 15 minutes, then cut into 12 wedges.

Serving size: 1 wedge

Recipe from EatingWell.

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