1/2 c. butter
1 c. sugar
1 T. vanilla
1 1/2 c. flour
1/2 t. baking soda
1/4 t. salt
1 egg
10 caramels unwrapped or 1/2 c. caramel sauce (I used my 6 minute caramel sauce)
1 1/2 c. coconut
1/2 c. mini chocolate chips
caramel and/or chocolate sauce to drizzle for serving
On stove heat 10 or 12 inch cast iron skillet on medium low, add butter. When butter is completely melted stir in sugar. Stir in flour, baking soda, salt, vanilla, and egg. Stir to incorporate all ingredients and pat into a layer of dough covering the skillet. Drizzle caramel on top of dough, then add chocolate chips and coconut. Bake at 350 for 15 minutes. Don't bake until center is totally cooked, the pan will stay hot and it will continue to bake after removing from oven.
Serve warm with a drizzle of caramel and/or chocolate sauce.
Cast Iron Skillet Chocolate Chip Cookie
2 eggs
1/2 c. sugar
3/4 c. brown sugar
1 T. vanilla
2 c. flour, divided
1 t. baking soda
1 t. salt
1 1/2 c. milk chocolate chips, divided
Place in mixing bowl: eggs, both sugars, vanilla, and butter beat well.
Add half the flour into the wet ingredients and mix well.
Add the baking soda, salt & the rest of the flour and mix well.
Add 1 c. chocolate chips and mix in.
Spread mixture evenly in a lightly sprayed cast iron skillet.
Spread the remaining 1/2 c. chocolate chips on the top of the mixture and gently push them in.
Bake at 375 for 13 to 15 minutes. Don’t overbake as the cast iron pan stays hot and they continue to cook after coming out of the oven.
*** a Double batch makes enough for 3 – 10”, 1 – 12” & 2 – 5” frying pans. I baked them all at once on convection bake at 375 for 13 minutes.
** for one 10 to 12" skillet = cut recipe in half
*I started making them thicker.....a double batch makes 1 - 14 inch and 1 - 10 inch) Bake for 15 to 17 minutes. A triple batch made 1 - 14 inch and 2 - 10 inch.
2024 Abbi's 15th Birthday - I did a triple batch using crisco. This made 1 - 14 inch and 2 - 10 inch skillets. They were pretty thick and I baked them all at once using convection for 18 minutes at 375. Served with ice cream and caramel topping!! Everyone loved them!!!
Fresh Raspberry Pie in Cast Iron Skillet
5 to 6 c. fresh raspberries
2 T. fresh lemon juice
1/2 c. water
1 to 1 1/4 c. sugar
1/3 c. Instant Clear Jel
Pie Dough
Mash 2 cups of the raspberries in a medium-sized bowl. Stir in the lemon juice and water.
In a separate bowl, whisk together the sugar and Instant Clear Jel, then sprinkle this over the raspberry mixture; stir to combine. Fold the remaining berries into the mashed berry mixture.
Spoon the berry mixture into the pie shell formed in a 10 or 12"cast iron skillet and fold over the edges or add a top crust. Brush with milk or cream and sprinkle with sugar. Bake at 400 for 30 minutes on lowest rack of oven. Serve with vanilla ice cream. Yield: 1 pie, 8 to 10 servings. With leftovers to drizzle over the ice cream. Great in a cast iron skillet.
2 T. fresh lemon juice
1/2 c. water
1 to 1 1/4 c. sugar
1/3 c. Instant Clear Jel
Pie Dough
Mash 2 cups of the raspberries in a medium-sized bowl. Stir in the lemon juice and water.
In a separate bowl, whisk together the sugar and Instant Clear Jel, then sprinkle this over the raspberry mixture; stir to combine. Fold the remaining berries into the mashed berry mixture.
Spoon the berry mixture into the pie shell formed in a 10 or 12"cast iron skillet and fold over the edges or add a top crust. Brush with milk or cream and sprinkle with sugar. Bake at 400 for 30 minutes on lowest rack of oven. Serve with vanilla ice cream. Yield: 1 pie, 8 to 10 servings. With leftovers to drizzle over the ice cream. Great in a cast iron skillet.
