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Chocolate Chip-Cherry Cast-Iron Cookies

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  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 20 min
  • Yield: 8 cast-iron cookies, or 2 1/2 to 3 dozen cookies
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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


Special equipment:
Eight 3-inch cast-iron skillets
  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.