Recently I stumbled upon just about the best chocolate chip cookie recipe you’ll ever find. It’s soft, chewy, crunchy, and covered in ice cream. What could be better than that? I know the skillet cookie craze is pretty much over for the rest of the world, but not for me! So, if you’re looking for danger, adventure, and an epic cheat day, look no further than this delicious recipe. My family and I have been known to enjoy it on more than one occasion…..:) This episode of Delicious Food 101 features The Chef, Queenbee, El Gastronomo, and Friar Tyst.
The Chef: “Queenbee, your lifelong skillet cookie desires are about to be fulfilled. Tell us what you think.” Queenbee: “Mmmm..these are REALLY GOOD.” You’ll definitely be making these again.”
The Chef: “El Gastronomo, your thoughts?” El Gastronomo: “The vanilla ice cream is really good with these.” The Chef: “It is, isn’t it?”
The Chef: “Friar Tyst, how do you like these little goodnesses?” Friar Tyst: “Well they’re pretty good I guess.” The Chef: “Mm-hmph.”
The Ingredients: 1 cup unbleached all-purpose flour, 1 cup white whole wheat flour, 1/2 cup quick oats, 2/3 cup organic granulated sugar, 1 cup dark brown sugar, 1 1/2 sticks softened butter, 2 eggs, 1/4 cup vegetable oil, 1/2 tsp. baking soda, 1/2 tsp. sea salt, 2 cups semi-sweet chocolate chips.
Preheat your oven to 350 degrees. In a large mixing bowl, using a hand mixer fitted with the beater attachments, cream together the butter, sugar, brown sugar, and vegetable oil. In a separate, smaller mixing bowl, whisk together the dry ingredients until fully combined. Slowly incorporate the dry and the wet together until just combined. Fold in the chocolate chips by hand. Grease a large skillet. Form the cookie dough into a large ball. Press the ball of dough into a flat disc that covers the bottom of the skillet. Bake for about fifteen minutes. Serve warm with vanilla or chocolate ice cream and chocolate syrup.