Howie Southworth and Greg Matza are the bestselling authors behind Kiss My Casserole: 100 Mouthwatering Recipes Inspired By Ovens Around the World, and Chinese Street Food: Small Bites, Classic Recipes, and Harrowing Tales Across the Middle Kingdom. The dynamic duo first formed their creative partnership over twenty-five years ago during college, working at a summer camp on the University of California campus in Santa Barbara. Their early collaborations included ill-fated double-dates, harrowing road trips, and epic themed dinner parties, which continue to this day. Here in The Quintessential Cast Iron Cookbook, they will enlighten you as to what makes a cast-iron skillet so lovable, how it’s the king of the kitchen, and why if your kitchen had just one pan, one single tool to accomplish any cooking concoction of which you dare to dream—it should be a cast iron skillet.
Technically, this recipe will make 4 dinner plate-sized cookies. But, you’ll likely not need that many in one sitting. You may want that many, but since you’re going to want to recreate the magic within the next day, you should save half of the dough in the fridge. Or, make them all and turn a good night into a great one.
RECIPE: One Big Cookie
TOTAL TIME: 35 minutes
EQUIPMENT: 10-inch skillet
SERVES: 4–6 (or 8–10, if you’re feeling generous)
This recipe allows you to make 4 dinner plate-sized cookies.
- 1 cup old fashioned oats
- 1¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) butter
- ¾ cup sugar
- ¾ cup light brown sugar
- 2 tsp vanilla extract
- 2 large eggs
- 2 cups chocolate chips, milk, semi-sweet, or dark
Preheat oven to 375°F. Grind old-fashioned oats in a food processor until they are very finely ground, as close to regular flour as possible.
In a mixing bowl, whisk together flours, baking soda, and salt. Cream butter and sugars together in a stand mixer or with an electric hand mixer until creamy. Add eggs and vanilla on low speed and mix until well blended. Add half of dry ingredients until just incorporated. Add remaining dry ingredients and mix until well blended. Stir in chocolate chips.
Split the dough into four even portions, rolling it into balls. Take three of the balls, cover them in plastic wrap, and store in the refrigerator for later batches. Each ball will make one big cookie.
Line the bottom of the skillet with parchment paper. Place one of the balls of cookie dough into the prepared skillet. Spread dough out with clean fingers until it is ¾-inch to 1-inch thick, keeping a circular shape as much as possible.
Bake for 9–15 minutes. Watch the cookie closely after 9 minutes to ensure the center cooks but the edges do not burn. Allow cookie to cool for 10 minutes before gently removing from the skillet. Let the cookie fully cool on a cooling rack before handling further.
Line the skillet with new parchment paper and repeat with the remaining dough.
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