Chocolate Chip Cookie Skillets

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First, I know you probably thought I was lost or dead or both, but I’ve just been insanely busy. I will post more in May, guaranteed. Anyway, this dessert might not look impressive, but this 3.5 inch Lodge skillet is a receptacle of joy. Keep in mind, my favorite treat is chocolate chip cookies. I argued with my pastry chef friend for years about how my favorite dessert could indeed be a dessert that is not the “best” dessert. In other words, even though these aren’t the best dessert I make, they are still my favorite. Therefore, it is now dubbed my favorite treat instead of dessert for the sake of argument, and I give it a 9 because I just love chocolate chip cookies that much. I have  a classic chocolate chip oatmeal cookie recipe from my childhood that I use, and they turn out splendid each time.

Some general tips:
We bought 3.5 inch skillets from amazon. They also have a 5 inch skillet, but I like this size I got. It is about equivalent to 2-2 1/2 cookies, and with ice cream, do we really need more than that? (I know, we could argue this point for sure)
Don’t overfill the skillet (like I did). Ideally, you want the edges to be inside the skillet.
Let them cool a few minutes so you don’t burn your hands on the handles, which more than one child almost did.

Chocolate Chip Oatmeal Cookies aka Cowboy Cookies
1 cup butter (instead of this, I use 50% canola oil, 50% butter)
2/3 cup sugar I did only 1/2 cup
3/4 cup brown sugar I did only 2/3 cup
2 eggs
2 cups oatmeal
2 cups flour
1 tsp. soda in 1 tsp. hot water
1 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
1 1/4 cup chocolate chips I think they would be fine with only 1 cup
Bake at 350 for 12-15 minutes.
 
The skillets were very full and baked for about 15 minutes.















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