Chocolate Chip Skillet Cookie

Last week I was craving sweets.  I thought about making the Mesquite Chocolate Chip Cookies, but I didn't feel like doing all that work.  Immediately I remembered Heidi posting a whole wheat cookie recipe that she baked in a skillet.  I looked up the recipe, saw that I had all the ingredients, and got to work.

I used (obviously) my Le Creuset cast iron skillet, which was not as deep as Heidi recommended.  I used less of the dough to compensate, but I'm not exactly sure how much, since I ate bits of it while I worked.  For future reference, though, my cookie did not puff up beyond the edges of the pan or even close, and I think I could have included most, if not all, of the dough when I baked it.  I used a few tablespoons less butter than the recipe called for and I did not notice any difference - it's always nice to shave off a few calories from any recipe.

This was a big hit with my coworkers, and Ken's coworkers loved them too.  My mom hid the leftovers to keep for herself.  Some of the comments that I got were that the whole wheat changed the texture in a good way, making it more dense and satisfying, and that the cookies were not too sweet like many cookies can be.