Skillet Cookies Ii Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk flour, oats, baking soda, cinnamon, and salt together in a medium bowl.
• Cream white sugar, butter, brown sugar, and shortening in the bowl of a stand mixer until light and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, mixing after each addition until fully incorporated. Mix in vanilla extract. Gradually mix in dry ingredients until combined. Stir in chocolate chips and pecans.
• Transfer dough to a well seasoned 10-inch cast iron skillet. Press down with your fingers to distribute evenly over the bottom of the skillet.
• Bake in the preheated oven until top is firm to the touch and edges have started to pull away from the sides of the skillet, 35 to 40 minutes.
• Remove from the oven and let cool for about 15 to 20 minutes. Run a spatula around the edges, lifting the cookie slightly as you go around. Carefully invert cookie onto a cutting board and then invert again onto a serving platter.

Steps:

• Preheat oven to 350 degrees. In a large bowl, combine butter and sugars with a wooden spoon. Stir in egg and vanilla. Stir in flour, baking soda, and salt. Stir in chips. Transfer to a 10-inch cast-iron skillet; smooth top.
• Bake until cookie is golden brown and just set in the center, 18 to 20 minutes. Let cool 5 minutes.

Steps:

• In a saucepan over medium heat combine the butter, dates, egg yolks and sugar. Bring to a boil and cook for 2 minutes. Remove from heat stir in the rice cereal, chopped pecans and vanilla. Stir and let cool.
• When you can handle roll into small balls then roll in confectioners' sugar.