- 1 c. salted butter, softened
- 1 c. granulated sugar
- 1 c. light brown sugar
- 1 tsp. pure vanilla extract
- 2 eggs
- 2 1/2 c. rolled oats, blended well in a food processor until coarse flour is formed
- 1/8 cup flax seeds
- 2 c. unbleached all-purpose flour
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 c. good quality bittersweet chocolate chips
- 1 cup semi-sweet chocolate chips
We love chocolate chip cookies! Sometimes when I’m in the mood for my chocolate chips cookies, but pressed for time, I simply press my cookie dough in my beloved cast iron skillet. There’s no rolling and the cookie comes out all at once instead of having a couple of baking stones going in and out of my oven.
Alex and I baked this cookie up and boy was it… goooood!
We love using two kinds of good quality chocolate chips — bittersweet and semi-sweet. It’s perfect!
Now, if you’re wondering what in the world I was thinking when I added flax seeds to my cookie recipe, I’ll tell you. In a word — crunch! You’ll love the addition of flax seeds and with the extra nutrition flax seeds provide, you can feel a bit better about eating dessert!
This recipe made one thick skillet cookie and a dozen cookies for those of us who wanted ice cream sandwiches…oh yes!
Preheat your oven to 375 degrees.
Cream together your butter and both sugars until light and fluffy. Add eggs and vanilla extract. Mix well.
In another bowl combine flour, baking powder, soda and salt. Add to wet. Fold in chocolate chips, oats and chopped chocolate.
Press cookie dough into your cast iron skillet and bake in a 375 degrees oven. Bake for 50 minutes or until a toothpick inserted into the center comes out clean!
We all enjoyed our cookie pie differently.
…the boys made ice cream sandwiches…
…some of chose to adorn our slice with a scoop vanilla bean ice cream…
Oh, this was awesome! I hope you guys make this right now!
From our hearts to yours,
Elise and family