Kitchen Sink Skillet Cookie

Remember those giant chocolate chip cookies you could get at the mall for a birthday or party?  Are those places still open or did they go the way of Orange Julius?  I always wanted one of those.  I thought of them the other day when I got a request for chocolate chip cookies but I wanted to shake it up a bit.  I mixed up my dough with anything I could find in the pantry and plopped it into a 10-inch cast iron skillet. 

I call these Kitchen Sink cookies because you can use up any leftover ingredients you may have on hand in them.  I used coffee grounds, chocolate and butterscotch chips and if I'd had any leftover pretzels or potato chips I would have crushed those and dropped them in too.  Below is what I used, but feel free to play with the recipe, just don't exceed 1 1/2 cups for your mix-ins.  If your skillet is well-seasoned, the baked cookie will easily come out when you flip it.  If not, cut and serve right from the pan. Slice it into wedges and serve alone or warmed with ice cream.

Kitchen Sink Skillet Cookie
Serves 16
 
2 cups of flour
1 egg
3/4 c butter at room temperature
3/4 c brown sugar
1/2 c sugar
1 t baking soda
3/4 t salt
2 t vanilla
1/4 c butterscotch chips
1/2 c Guittard semi-sweet chocolate super cookie chips
1/4 c semi-sweet chocolate chips
3T coffee grounds

1. Preheat the oven to 350F.  In a medium bowl, whisk flour, baking soda and salt together.

2.  Combine butter and sugars with mixer.  When well mixed, add egg and vanilla. Once egg and vanilla are incorporated, add dry ingredients and mix just until flour disappears.

3.  Gently incorporate your mix-ins (chips, chocolate, coffee grounds, nuts, etc.) Bake in a 10-inch cast iron or oven safe skillet for 40 min.  Let cool completely before cutting or turning out of pan.