Whole wheat & pecan mini skillet cookie

You read that right…

A cookie….in a cast iron skillet. Is it too good to be true!? It’s just like the big cookie they serve to you at Old Chicago or wherever they serve them now, but baked right at home. And bonus, it has wholesome ingredients in it, so it can be labeled a healthy cookie right?!

Without a whole lot of fuss, you can easily make this skillet cookie in no time flat. I took one of my favorite cookie recipes, found by clicking the picture below, and altered a few ingredients, and cut it in half, resulting in this ultra thick cookie/cake/pie thing as a result.

Epic Chocolate Chip Cookies:

Of course, I suppose you can always take your existing favorite cookie recipe and press as much dough as you can into the skillet and bake what you have left as normal cookies. Give it a try!

For this particular recipe, I used the Lodge brand 6.5″ skillet.

You can find it here!

There are other sizes such as 5″ and even as small as 3 1/2″! But I think you can use whatever you have- you’ll just have to adjust how much dough goes in it and make more or less.

OH….Yes….

You will need:

Electric hand or stand mixer

A mini cast iron skillet

A wire cooling rack

Oven mit

Wooden spoon or rubber scraper

Large mixing bowl

Medium mixing bowl

Cooking spray

Optional: Additional baking sheets

Ingredients:

*Note: You can use all whole wheat flour, or half and half with all-purpose. It’s up to you!

ALSO- this is the full recipe, you can probably make 2 mini skillets from this, OR you can make extra regular cookies with the remaining dough. I will also post the half recipe.

1 cup high quality butter at room temperature
2/3 cup granulated sugar
1 cup light brown sugar, packed
2 large eggs
1 1/2 teaspoons vanilla
3 cups plus 1 tablespoon whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1/2 cup chopped pecans

Optional: 1/2 cup semi-sweet mini chocolate chips

Half recipe:

1/2 cup high quality butter at room temperature
1/3 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
3/4 teaspoons vanilla
1 1/2 cups plus 1 tablespoon whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoons salt
1/4 cup chopped pecans

Optional: 1/4 cup semi-sweet mini chocolate chips

Directions:

Preheat oven to 375º F

Using your large bowl and electric mixer, blend the butter and sugars together until creamed.
Add the egg(s) one at a time and then the vanilla.
With your medium bowl, fold together the flour, baking powder, baking soda and salt.
Pour this a little bit at a time into the larger bowl containing the wet ingredients and blend well.
Lastly, fold in the pecans and/or chocolate chips using your wooden spoon or rubber scraper.

Generously spray the cast iron skillet all the way around the bottom and edges with cooking oil spray. Gently press the cookie dough into the skillet until it is about 3/4 filled.

The cookie may rise a tiny bit, but it won’t pop over the top like a cake or muffin would.

Bake for about 20-25 minutes, or until cookie turns an even light golden brown.

Be sure to use two mitts to remove it from the oven, as it gets heavy. Also, let this cool on a wire rack for about 15 minutes before digging in.

Next, cover the entire thing in a GIANT scoop or two, or three of ice cream and share with a friend. Or don’t…. Like I said I could probably binge on the whole darn ting….

Bring a spoon and dig in!