Yesterday, it rained.
I love rain almost as much as I love a good snow storm. I always get that cozy, I’m-not-going-anywhere-today-if-I-can-help-it feeling. Even doing work around the house is just so relaxing (at least I imagine it would be if I actually did work around the house on days like these).
The girls both had friends over, Alan went to see about buying a new, more mileage-friendly car, and I got into the kitchen and pretty much never left. I had a few more recipe-development deadlines so I knocked those out (healthy cookies coming soon…they turned out better than I’d hoped!) but was still feeling like something else needed to happen. Rainy day + hot-out-of-the-oven cookies (is it me, or am I using a lot of hypens today?) + milk + four cute girls = all that is good in the world. So…I went on a hunt for a good skillet cookie recipe. And I found one.
The best part? You mix it all in the skillet and don’t need to dirty a mixing bowl. Then you just pop it in the oven and voilá!
One big cookie for everyone to share!
I was making this as a surprise treat for the girls yesterday. They were all upstairs playing when cute little Kate came down to get something from her bag. Just before she headed back up, I asked her if she wanted to know a secret.
“Sure, Mrs. Bernardo!”
She walked over to where I was spreading the batter around the skillet and asked what it was. I told her it was going to be one giant cookie! To which she paused, then replied:
“Well…it sounds kinda weird. But I’m willing to try it!!”
It was all I could do to wait until she left the room to bust out laughing! She’s such a cutie and you’ve just gotta love the honesty of kids. The good news is that once she saw the finished cookie, she thought it was “pretty cool”.
Can’t ask for better than that!
One-Pan Skillet Cookie
very slightly adapted from Toffee Bits & Chocolate Chips
- 1/2 cup (1 stick) butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 teaspoon pure vanilla extract
- 1 egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup chocolate chips
- 1/2 cup toffee pieces (or skip these and just add more chocolate chips)
Preheat oven to 350 degrees. Melt butter in an 8 inch cast iron skillet set over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.
Crack an egg onto the butter and sugar mixture, and use a fork to whisk it well into the mixture. Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed. Stir in chocolate chunks. Place in the oven for 15 – 20 minutes, or until starting to turn golden on the top and around the edges, but soft in the center. Serve with vanilla ice cream.