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


Total Time:  1 hr 5 min

Prep:  20 min

Inactive:  30 min

Cook:  15 min


Special equipment: Eight 3-inch cast-iron skillets

Preheat the oven to 375 degrees F.

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.

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 sheetsabout 8 per sheetand bake for the same amount of time.)

Refrigerate or freeze any leftover cookie dough for later use.


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