White Chip Skillet Cookie

Mmmm very good!  This skillet cookies is intended to be served with whipped cream and sliced strawberries, yet I think it's just as good on its own.  10/10, will make again for sure.  I didn't have a 10" skillet, so I used the one I have--a 12"--and it worked just fine.  In fact, I believe it is better, as it was quite full in the pan towards the end of baking.

Link to original recipe: https://www.myrecipes.com/recipe/strawberry-shortcake-deep-dish-skillet-cookie

Ingredients:

2 c. all-purpose flour

1 tsp. baking soda

1/4 tsp. salt

1 c. light brown sugar (packed)

1/2 c. sugar

1/2 c. (1 stick) salted butter, softened

1 large egg

1/4 c. whole milk

1/2 T. vanilla extract

1 1/2 c. white morsels, divided

1 c. frozen pound cake (I used Sara Lee brand one), small diced, divided

for serving: whipped cream and sliced strawberries

Directions:

1. In a medium bowl, whisk together flour, baking soda, and salt.  Set aside.

2. Lightly butter (or use non-stick spray, as the original recipe, but I don't recommend that) a 12" cast iron skillet.  Set aside.

3. In the bowl of a stand mixer, beat together brown sugar, sugar, and butter, until light and fluffy (around 3-4 min).  Heat oven to 325°F.

4. Beat in the egg, milk, and vanilla, until well combined.

5. Mix in the reserved flour mixture gradually, until just combined.

6. Stir in by hand 1 cup of the white chips and 3/4 cup of the frozen pound cake.

7. Spread mixture into prepared skillet and even out all over.  Top with remaining 1/2 cup of white chips and 1/4 cup of frozen pound cake.  Press down lightly all over, then transfer to oven.

8. Bake for 50 min, or until golden and set in the middle.  Let rest for at least 15 min. before cutting into wedges to serve with the whipped cream and strawberries.  Enjoy!