Name: Chocolate Chip-Cherry Cast-Iron Cookies
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 8 cast-iron cookies, or 2 1/2 to 3 dozen cookies
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup quick-cooking rolled oats; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 sticks (12 tablespoons) unsalted butter, room temperature; 1 cup brown sugar, firmly packed; 2 tablespoons plain Greek yogurt or milk; 2 teaspoons vanilla extract; 1 egg; 2/3 cup dark chocolate chips; 1/3 cup dried tart cherries; Ice cream, for serving, optional

Directions

Watch how to make this recipe.

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 sheets¿about 8 per sheet¿and bake for the same amount of time.)

Cook’s Note

Refrigerate or freeze any leftover cookie dough for later use.

Chocolate Chip-Cherry Cast-Iron Cookies

Ingredients

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Special equipment:

Cook’s Note

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