Chocolate Chip-Cherry Cast-Iron Cookies

Serves: 8

Bake these chewy chocolate chip-cherry cookies in mini skillets. Nothing says fun like individual desserts! When preparing the batter, hide some oats in the mixture — they'll add great texture and fiber, but the kids won't even notice.

Yield: 8 cast-iron cookies, or 2 1/2 to 3 dozen cookies
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1 1/2 cup all-purpose flour
1/2 cup quick-cooking rolled oats
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 stick (12 tablespoons) unsalted butter, room temperature
1 cup brown sugar, firmly packed
2 tablespoons plain greek yogurt or milk
2 teaspoons vanilla extract
1 egg
2/3 cup dark chocolate chips
1/3 cup dried tart cherries
ice cream, for serving, optional


Special equipment: Eight 3-inch cast-iron skillets

Preheat the oven to 375 degrees F.

Combine the flour, oats, baking soda and salt in a large bowl and set aside. In a stand mixer fitted with a paddle attachment, cream the butter and brown sugar until light and fluffy. Add the yogurt and vanilla and mix on medium-low speed. Add the egg and stir to combine. Add the dry ingredients, and mix on medium-low speed until combined. Stir in the chocolate chips and cherries by hand. Refrigerate for 30 minutes.

Using a 1-inch cookie scoop, scoop the dough into balls. Add one ball to each mini cast-iron skillet. Bake until the cookies are golden brown around the edges and soft in the center, 13 to 15 minutes. (Alternatively, drop the dough balls onto parchment-lined baking sheets about 8 per sheet and bake for the same amount of time.)


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