It’s ALSO whole wheat, too, but I figured I could take it out of the title to maybe make things a little less obnoxious.
See, this is how we like to do New Year’s Resolutions around here. Still indulging in decadent desserts every so often by secretly making them just a tiiiiiish smidgin healthier and NOBODY knows it. So sneaky 😏😏😏 The way I see it, if you’re gonna treat yoself, TREAT YOSELF. I am really all for eating a healthy, balanced diet, but for the love of Pete, don’t have this like wimpy healthy treat that leaves you unsatisfied because that’s the worst. If you need a cinnamon roll, eat a cinnamon roll, and not a fake one made with birch bark, monk fruit sugar, and organic unicorn hair from the top of Mount Everest. It’s not a bowl of spinach (and thank goodness for that), but it could be worse because at least it’s not a bowl of Oreos either (although that does sound nice.)
I’m exaggerating and being annoyingly dramatic but moral of the story is, if there’s a way to sneak a bit o’ health into a treat and still have it taste totes amaze (ew, sorry), why not, right? It adds a couple months onto your life or something like that so let’s do it.
ANYWAY I am beating a dead horse. You guys, here’s what’s important: it’s stinking AMAZING. You know I only post recipes on here that I feel are really stellar, but this is, like, SERIOUSLY STUPENDOUS. Super ooey-gooey with the most delightfully crackly of crusts and chunks of cherry and chocolate in every bite. This is actual heaven 🙌
Now, a note on dried fruit. I know that raisins are a divisive issue among the food world. I, for one, seriously adore raisins. Dried unsweetened bing cherries are kind of like raisins but better I promise SO before I lose the raisin haters, maybe you could commit to just tryyyying dried cherries and see whatcha think??? For me? Please? Hey thanks! I think you’ll really like them (especially since they’re surrounded on all sides by pools of chocolate.)
Also maybe this should have been in the intro but HI HI HI I’ve missed posting recipes!! I was worried for a hot second that I left my cooking mojo in England because I’ve had several kitchen fails this week BUT I think I’ve found it so we’re all good no need for the culinary police to keep searching 😁
In addition to posting recipes regularly again, I’ll continue posting England (TWTL) updates until I’ve shown you every last picture (not really every last picture, cause that’d take forevs) so yay!
WRAP UP: I’M BACK and I’ve MISSED YOU and I promise to not neglect you so much ever again and to make up for the neglect I made you a really delicious, decadent thing so please don’t be upset and sorry for writing this post on an extreme late night energy surge because you can probably tell 😘
Makes 1 10-inch skillet cookie
1 c unsalted butter, room temperature
1 c light brown sugar, packed
1/2 c white sugar
2 T + 1 T turbinado sugar
2 eggs, room temperature
1 t vanilla
3/4 t salt
2 c whole wheat pastry flour
1/2 c old-fashioned rolled oats
1 t baking soda
2 c semi-sweet chocolate chips
1/2 c dried, unsweetened bing cherries
Preheat oven to 350.
In a large bowl fitted for a stand mixer, or with an electric hand mixer, beat together the softened butter, brown sugar, white sugar, and 2 T turbinado sugar, until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl and mix in the eggs, one at a time, followed by the vanilla, beating for another 1-2 minutes. Continue scraping down sides of the bowl as needed to ensure even mixing.
In a separate bowl, whisk together the salt, flour, oats, and baking soda. Slowly incorporate the dry into the wet and mix until thoroughly combined.
Lastly, add in the chocolate chips and cherries and mix until evenly distributed throughout the dough. Taste test for quality assurance.
Press all of the dough into a 10-inch cast iron skillet (lightly greased if necessary.) Sprinkle with the remaining 1 T of turbinado sugar.
Bake for 30-40 minutes, depending on how cooked you like your cookie! I’m a fan of gooey, so I only baked mine for 30 minutes, but if you want yours to be more done, leave it in just a bit longer. Test doneness with the tip of a knife. I think it’s just right when the top is shiny, golden-brown, and the knife comes out with just a little bit of goo – but not too much 🙂
Let it cool for at least 30 minutes before digging in. OR disregard that direction, top the cookie with a couple mounds of ice cream, hand out spoons, and go crazy.
^^ Being the patient person that I am I obviously dug in right away to get as much ooey-gooeyness as possible ^^