11/05/2021
It’s time for Kitchen Secrets! Cherie from Haymarket Gainesville Library is here with a recipe for an easy Skillet Cookie Cake from “Modern Cast Iron: The Complete Guide to Selecting, Seasoning, Cooking and More” by Ashley L. Jones.
Don’t be afraid of cooking or baking with cast iron cookware. My family loved it and don’t forget the ice cream!
Serves 6 – 8
Hands-On: 15 minutes
Total: 45 minutes
Ingredients:
12 tbsp unsalted butter, melted
½ cup sugar
¾ cup packed dark brown sugar
1 tsp salt
2tsp vanilla
2 eggs
1 ¾ cup all-purpose flour
½ tsp baking soda
1 cup chocolate chips
1 cup pecans, chopped (optional)
½ tbsp oil (for the pan)
Directions:
1. Preheat oven to 375. Place a large skillet in the oven to preheat at the same time.
2. Pour melted butter into a bowl. Add the sugars, slat, and vanilla, and whisk together. Add the eggs and whisk again until the mixture is smooth.
3. In a separate bowl, mix together the flour and baking soda. Add the flour mixture to the butter mixture and stir until combined. Stir in the chocolate chips and nuts.
4. Remove the skillet from the oven and rub oil into it using tongs and paper towels. Pour batter into the hot skillet, using a spatula to even it out.
5. Bake the cookie for about 20 minutes or until edges are golden brown. Let the skillet sit for 15 minutes. Serve warm in the skillet with vanilla ice cream.
Remember, all ovens cook differently. This is what I did: I have a convection oven, so I baked the cake for 18 minutes, instead of 20 minutes. The edges were a little crunchy. Following the directions, I used a large skillet (12 inch) and my cake turned out like a cookie. Not a terrible outcome, but I was trying for a cake.
Things I would do differently next time: Adjust cooking time to 15 minutes and go from there. I would use a 10 inch skillet, instead of the 12 inch skillet.
Happy baking!
