One of the recipes floating around the internet, which is by Abigail Dodge, that I’ve wanted to try is a “skillet” cookie. Called so, because it is made, mixed, baked in and served from, a cast iron skillet. The picture on the right pretty much sums up how much your family and guests will enjoy this quick dessert. My two and a half year old grandson, Joey, was so excited he kept exclaiming “giant cookie!!” and decided to lick his plate clean (NOT something I’ve seen him do ever before)!
Within a half hour, you can whip up this dessert because it truly mixes up in less than 5 minutes and is baked for 18-20 minutes. Serve warm with scoops of vanilla ice cream.
I made this in a 12″ cast iron pan and it served 10. If you have a smaller skillet, cut the recipe in half.
In a 12″ cast iron skillet, melt: 1- 1/2 sticks Butter Stir into the butter and allow to melt: 3/4 cup Sugar 3/4 cup Brown Sugar 1 tsp. Vanilla Extract
Pat the dough down to evenly cover the bottom of the pan. Place the pan in a pre-heated 325 degree oven for 18-20 minutes. Cool briefly before serving.
