Skillet Cookie | Harper’s Hut Shaved Ice | Tulsa, Oklahoma
It’s October and your favorite sno cone stand is closed. Which means you are going to have to get a little creative. Desperate times leads to desperate measures. We know you probably hate the kitchen, cleaning up all the dishes, pans, silverware, so keep it simple. Choose a delicious dessert worth all the trouble! Ready?
An iron skillet, half cup softened butter, three-quarter cup sugar, one egg, 1 teaspoon of vanilla extract, 1 cup of flour, half teaspoon baking soda, quarter teaspoon of salt, and 1 cup of chocolate chips.
In a bowl start to mash together the butter and sugar, and when it starts to lighten in color you are done. Next, stir in the egg and vanilla extract in a separate bowl, whisk together the flour, baking soda, and salt. Combine the two mixtures. Now stir in the chocolate chips. Cover this mixture and stored in a refrigerator for minimum of two hours and no more than two days. But don’t listen to us, if it goes bad sooner, don’t eat it!
You are ready to make your cookie! Butter your skillet. Now you have enough cookie dough to make two cookies or one large cookie. The following bake time is for two separate cookies. Bake at 300°F for 16 to 18 minutes. When the edges of the cookie look brown and crispy you are done. Do not forget to let it rest for 6 to 8 minutes, as it will continue to cook. Then apply ice cream on top and other delicious toppings. All the cleanup, all the mess, will totally be worth it when your dessert looks like it came from a five-star restaurant.
For the original recipe and post and photo credit check out Emma Chapman.
We are your one stop shop for Skillet Cookie.