| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 20 min |
| Yield: | 8 cast-iron cookies, or 2 1/2 to 3 dozen cookies |
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup quick-cooking rolled oats
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks (12 tablespoons) unsalted butter, room temperature
- 1 cup brown sugar, firmly packed
- 2 tablespoons plain Greek yogurt or milk
- 2 teaspoons vanilla extract
- 1 egg
- 2/3 cup dark chocolate chips
- 1/3 cup dried tart cherries
- Ice cream, for serving, optional
Instructions
- Preheat the oven to 375 degrees F.
- Combine the flour, oats, baking soda and salt in a large bowl and set aside. In a stand mixer fitted with a paddle attachment, cream the butter and brown sugar until light and fluffy. Add the yogurt and vanilla and mix on medium-low speed. Add the egg and stir to combine. Add the dry ingredients, and mix on medium-low speed until combined. Stir in the chocolate chips and cherries by hand. Refrigerate for 30 minutes.
- Using a 1-inch cookie scoop, scoop the dough into balls. Add one ball to each mini cast-iron skillet. Bake until the cookies are golden brown around the edges and soft in the center, 13 to 15 minutes. (Alternatively, drop the dough balls onto parchment-lined baking sheets¿about 8 per sheet¿and bake for the same amount of time.)
Nutrition Facts
| Serving Size | 1 of 33 servings |
| Calories | 118 |
| Total Fat | 6 g |
| Saturated Fat | 4 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 1 g |
| Cholesterol | 17 mg |
| Sodium | 67 mg |
Reviews
Truly amazing! A keeper
These cookies are really good! The oatmeal gives them a nice texture without overpowering the cookies. Some recipes are too heavy on oatmeal but this one isn’t. The dark chocolate chips are a nice change to milk chocolate chips and give the cookies a more gourmet taste. The cherries are good too; they are tart but they cut through the sweetness. Again, it’s a nice balance of ingredients without a single one overpowering the cookies. I didn’t have the mini skillets so I baked them on regular cookie sheets.
Excellent! Moist and a nice mix of flavors. I LOVE tart cherries and wanted to try this in a cookie. The oats are healthy also, so this cookie has redeeming nutritional qualities. I bought 8 3.5″ mini skillets on amazon. com. Pricey but now I have them and can use them for other things. This is a scrumptious cookie!
This is my new favorite chocolate chip cookie recipe. The cookies are so moist and chewy. Putting the dough in the refrigerator makes a huge difference, and the two tsp. of vanilla (instead of one tsp. like I see in most recipes) makes them extra delicious.
Changes: I did not put the cherries in because I don’t love dried cherries. Also, I did not use cast iron skillets (although those things are adorable), I just cooked them on Silpat-lined baking sheets. Came out perfectly in 14 minutes!
Delicious! I didn’t have the tiny cast iron skillets so I made them in several large skillets making 3-4 in each skillet. I think they would have worked on cookie sheets too. Interesting blend of flavors.
I made these on cookie sheets and made 2 dozen cookies. Baking time was 12 minutes. Soft and chewy texture and delicious combo of flavors. This one is a keeper!