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Cranberry Chocolate Skillet Cookie
cup butter or margarine, softened
cup packed brown sugar
cup granulated sugar
cups Gold Medal™ all-purpose flour
teaspoon baking soda
cup old-fashioned oats
cup sweetened dried cranberries or dried cherries
oz semisweet baking chocolate, chopped
Vanilla ice cream, if desired
Hot fudge topping, if desired
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.
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.
Decorate this jumbo chocolate-and cranberry-flecked cookie with frosting and serve it like a cake.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1 1/2 Starch; 1 Fruit; 2 1/2 Other Carbohydrate; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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