Cranberry Chocolate Skillet Cookie

Cranberry Chocolate Skillet Cookie

Enjoy these wonderful cranberry and chocolate cookies that are baked in skillet. Serve this dessert with ice cream.

Prep Time

15

Minutes

Total Time

1:20

Hr:Mins

Makes

10

servings

3/4
cup butter or margarine, softened
3/4
cup packed brown sugar
1/2
cup granulated sugar
1
egg
1
teaspoon vanilla
1 1/2
cups Gold Medal® all-purpose flour
3/4
teaspoon baking soda
1/2
teaspoon salt
1
cup old-fashioned oats
1
cup sweetened dried cranberries or dried cherries
8
oz semisweet baking chocolate, chopped
Vanilla ice cream, if desired
Hot fudge topping, if desired
  1. Heat oven to 350°F. Generously grease 10-inch ovenproof skillet with shortening. In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed 2 minutes or until light and fluffy. Beat in egg and vanilla. On low speed, beat in flour, baking soda and salt until blended. Stir in oats, cranberries and chocolate. Press dough in bottom of skillet.
  2. Bake 40 to 45 minutes or until golden and set (do not overbake). Cool on cooling rack 20 minutes; cut into 10 wedges. Serve warm or cool with ice cream and hot fudge topping.
Makes 10 servings (1 wedge)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serving Tip
Decorate this jumbo chocolate-and cranberry-flecked cookie with frosting and serve it like a cake.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 480
    • Total Fat 22g
      • (Saturated Fat 13g,),
    • Sodium 320mg;
    • Total Carbohydrate 71g
      • (Dietary Fiber 3g,
    • Protein 5g;
    Percent Daily Value*:
      Exchanges:
      • 1 1/2 Starch;
      • 1 Fruit;
      • 2 1/2 Other Carbohydrate;
      • 4 Fat;
      Carbohydrate Choices:
      • 5;
      *Percent Daily Values are based on a 2,000 calorie diet.