You know those days when you’re at work and you think to yourself, “I NEED a giant chocolate chip cookie in my life.”? I know I’m not alone here. Sometimes the day is too long, too cold, too full of people NOT bringing you cookies. You know those days. Well, friends, today was one of those days. It was a Skillet Cookie kind of day.
While at work, chatting with a coworker about why no one has decided to just pay us to be awesome (because we should all just get paid to be our wonderful selves). We noticed that some caramels had not lived up to the Hummingbird Chocolate standard, and were being rejected.
This is a sad reality of the “chocolate for sale” world. (Or really any world where what you’re selling should look beautiful). Sometimes, you must pass over a treat that is less lovely. Meaning, your staff must take one for the team and eat the treats. Oh dear. She says wildly sarcastically.
The need for giant cookies is real!
Suddenly I was hit with the urge to make a skillet cookie. A skillet cookie with those caramels inside it. And oh friends. This cookie. If you have a skillet and some caramels in your house, please skip to the recipe and make this immediately. Your soul will be happier.
Skillet cookies are one of those childhood fantasy treats in my opinion. Just seeing a favourite treat in giant form is enough to melt the hearts of even the toughest, badasses out there. You don’t actually need to cook this in a cast iron skillet if you don’t have one, so don’t fret. You can do it in a cake pan just as easily. Not being in cast iron may affect your cooking time, so definitely check it part way through.
Lining the Skillet
I also line my skillet with a bit of parchment. A lot of people don’t do this and that’s fine too. Mostly, I line it to make clean up easier. If you are unfamiliar with cutting a nice circular piece of parchment, I got you.
It’s super easy. I remember learning this trick and being annoyed that I’d never seen it before.
Take a square of parchment paper. Fold it in half. Then fold it in half again in the opposite direction. So that on of the corners of your smaller square includes one master corner fold. Along the line of that corner, fold it once more into a triangle. If you were to open the parch,ent up fully, all the folds would lead to the center of the page.
Now hold your triangle over your skillet with the point sitting at the center and the wide edge hanging out over the side. Using scissors, cut the wide side to match the curve of the pan. When you open the paper you should have a circle that fits into the skillet perfectly.
So you can go ahead a fill that sucker up! just smush the dough into the skillet, making sure the center is slightly thinner than the outer edge, and bake.
Seriously. Make these today. You will be happier.
- 1 cup Salted Butter Soft
- 1/2 cup White Sugar
- 1 cup Packed Brown Sugar
- 2 Eggs Large
- 1 tsp Vanilla
- 2 cups All Purpose Flour Sifted
- 1 cup Quick Oats
- 2 tsps Baking Powder
- 2 tsps Baking Soda
- 1 tsp Salt
- 1 cup Chocolate chips and/or Chunks A mix of both is great if you can.
- 10 Soft Caramels Any variety. I used chewy salted caramels dipped in chocolate, like you could buy from a chocolatier.
- Heat your oven to 375F
- Using an electric mixer (Stand or hand held) Cream together the butter and sugars until fluffy and pale.
- Add one egg and blend until fully combined. Add the second egg and blend again until fully combined. Whip in the vanilla extract.
- Sift together the flour, baking soda, baking powder and salt.
- Add the flour mix, oats, chocolate pieces and caramels to the butter mixture. Stir together with a wooden spoon until the flour is just absorbed. Place in the fridge to chill for 10-15 minutes.
- While your dough is chilling, prepare your lined skillet. Fold a square of parchment paper into a triangle with all the folds meeting at one central point. Line up the tip of the triangle with the center of your skillet, and cut the wide end to match the curve of the pan. The result should be a circle of parchment that fits into the skillet.
- After the dough has chilled, press it into the lined skillet, making it slightly thinner in the center than around the edges.
- Bake for 30-35 minutes. It should be darker around the edges and light golden brown in the center.
- Scoop on some ice cream and enjoy!