Chocolate Chip-Cherry Cast-Iron Cookies
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.
|1 1/2 cup||all-purpose flour|
|1/2 cup||quick-cooking rolled oats|
|3/4 teaspoon||baking soda|
|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|
|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.)