Now I know this involves turning on your oven, but up here the weather has been considerably cooler than usual and having the oven on wasn't so bad.
And the cast iron comes not from the cookies texture (although I have had cookies like that, ew), it comes from the method of cooking them. The original recipe is for Cast Iron *Skillet* Cookies, but when we were talking about making them we accidentally left the skillet part out and confused the children... LOL!
Cast Iron Cookie
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter, softened
- 1/2 cup sugar
- 3/4 cup brown sugar (We discovered that ants managed to get into our brand new unopened bag, but none of the opened bags of nuts or coconut or confectioners' sugar right along side it; so we used all white.)
- 1 egg
- 1 tablespoon vanilla
- 1 tablespoon heavy cream (or milk, half and half...) (We used 2% milk.)
- lots of chocolate chips (semi-sweet, milk, and dark chocolate) (We just used 1/2 bag of semi-sweet.)
2. In bowl, stir together flour, baking soda and salt.
3. In separate bowl, mix butter and sugars until light and creamed together.
4. Add egg, vanilla, and cream and stir to incorporate.
5. Combine with flour mixture until well mixed.
6. Stir in chocolate chips.
7. Press lightly into cast iron skillet.
8. Bake about 35-40 minutes or until edges are golden. Don't overbake! Cookies will continue to cook in skillet. (We baked ours for 30 minutes and let it sit for about an hour before we dug in.)
Many thanks to Brin for the fabu recipe!