Chocolate Chip-Cherry Cast-Iron Cookies

Total Time:
1 hr 5 min
Prep:
20 min
Inactive:
30 min
Cook:
15 min

Yield:
8 cast-iron cookies, or 2 1/2 to 3 dozen cookies
Level:
Easy

Ingredients
Directions

Special equipment: Eight 3-inch cast-iron skillets

Preheat the oven to 375 degrees F.

Combine the flour, oats, baking soda and salt in a large bowl and set aside. In a stand mixer fitted with a paddle attachment, cream the butter and brown sugar until light and fluffy. Add the yogurt and vanilla and mix on medium-low speed. Add the egg and stir to combine. Add the dry ingredients, and mix on medium-low speed until combined. Stir in the chocolate chips and cherries by hand. Refrigerate for 30 minutes.

Using a 1-inch cookie scoop, scoop the dough into balls. Add one ball to each mini cast-iron skillet. Bake until the cookies are golden brown around the edges and soft in the center, 13 to 15 minutes. (Alternatively, drop the dough balls onto parchment-lined baking sheetsabout 8 per sheetand bake for the same amount of time.)

Refrigerate or freeze any leftover cookie dough for later use.


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    This recipe is featured in:

    Back-to-School Made Easy