Description
A fun shareable giant cookie baked in a cast iron pan that’s a great end to a good family meal.
Ingredients
Scale
Cooking spray, for the pan
- 1 stick butter (113 grams), at room temperature
- 6 Tablespoons granulated sugar (75 grams)
- 6 Tablespoons packed brown sugar (80 grams)
- 1 large egg, at room temperature
- 1/2 tsp vanilla extract or vanilla paste
- 1 cup old fashioned rolled oats (95 grams)
- 1 cup all-purpose flour (130 grams)
- 1/4 tsp baking powder
- 1/4 tsp salt
- 6 oz bag of M&Ms, any color
Equipment
- 10” or 12” cast iron skillet or other heavy pan you can place in the oven
- parchment
Instructions
Prep the pan
- Press a piece of parchment paper around the top rim of a 10” or 12” cast iron skillet. As you do this, it should leave enough of a mark that you can use a pair of scissors to cut out a circle the size of your pan.
- Spritz the pan with enough cooking spray to help the parchment stick to the bottom of the pan, and then press the parchment into the pan.
- Preheat the oven to 350 F (180C).
Make the skillet cookie dough
- Cream the butter with the sugars on low speed (Kitchen Aid 1 or with a hand mixer) for about 1 minute, just enough to make the sugars and butter into a smooth paste. It’s not necessary to beat more air into this mixture.
- Add in the egg and the vanilla and beat for a few more seconds.
- Mix the flour, baking powder, salt, and about half the M&Ms in a bowl.
- Scrape the bowl and beater well, paying attention to the bottom of the bowl which always likes to hide a little pocket of unmixed butter.
- After you’ve finished scraping, pour in the dry ingredients (the mixer should be off!).
- Lower the mixer paddle into the whole mix, then carefully turn the mixer on then off rapidly. If you make this on/off motion in one little microsecond burst at a time, the flour won’t go everywhere. After a few power pulses, the mixer should be able to mix everything without flinging flour. Mix just until you see no flour–about 10 seconds.
Bake the cookie
- Scoop the dough into the middle of the skillet.
- Cover the dough with a piece of plastic wrap and press the dough against the parchment to cover the bottom. Top the dough with the remaining M&Ms.
- Place the skillet in the oven to bake for 20-23 minutes, just until the edges start to brown and the middle of the cookie feels set.
- Allow the cookie sheet to cool about 5 minutes. Use a pizza wheel to cut the cookie into wedges. Serve the cookies straight from the pan with ice cream.
- You can store the skillet cookie at room temperature for up to 2 days. To freeze the cookie, pop the parchment out of the pan. From there you can wrap the whole cookie in a plastic bag or individual wedges for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Cookies
- Method: Oven
- Cuisine: American