Cherry-Chocolate Skillet Cookie

Name: Cherry-Chocolate Skillet Cookie
Yield: 12 servings
Ingredients: Canola oil for greasing pan; 8 maraschino cherries without stems; 1/3 cup (75 mL) slivered almonds; 6 tbsp (90 mL) butter (3/4 stick); 1 tbsp (15 mL) water; 1 2/3 cups (400 mL) white cake mix from a regular-size package or 1 small pkg (9 oz) white cake mix; 1/4 cup (50 mL) quick oats; 2 tbsp (30 mL) brown sugar; 1/2 cup (125 mL) semi-sweet or white chocolate morsels

Ingredients

Canola oil for greasing pan
8 maraschino cherries without stems
1/3 cup (75 mL) slivered almonds
6 tbsp (90 mL) butter (3/4 stick)
1 tbsp (15 mL) water
1 2/3 cups (400 mL) white cake mix from a regular-size package or 1 small pkg (9 oz) white cake mix
1/4 cup (50 mL) quick oats
2 tbsp (30 mL) brown sugar
1/2 cup (125 mL) semi-sweet or white chocolate morsels

Directions

Preheat oven to 375°F (190°C). Brush Executive (8-in./20-cm) Sauté Pan (do not use Stainless Cookware) with oil using Chef’s Silicone Basting Brush. Firmly pat cherries dry with paper towels. Cut cherries in half; set aside. Process almonds in Manual Food Processor until coarsely chopped.
Place butter and water in Classic Batter Bowl. Microwave, uncovered, on HIGH about 1 minute or until butter is melted. Using Mini Measure-All® Cup, measure cake mix and oats; add to batter bowl. Add almonds and brown sugar; mix with Small Mix ’N Scraper® until soft dough forms.
Place cherry halves, cut-side down, over bottom of pan. Place dough over cherries; press down firmly with bottom of Mini Measure-All® Cup to even out dough. (Dough should be even and smooth.) Bake 18-20 minutes or until cookie is light golden brown.
Remove pan from oven to Stackable Cooling Rack; cool 10 minutes. Loosen edges with clean Small Mix ‘N Scraper® and carefully invert onto Cutting Board (see Cook’s Tips); cool 5 minutes.
Meanwhile, place chocolate morsels in (1-cup/250-mL) Prep Bowl. Microwave, uncovered, on HIGH 45-60 seconds or until melted, stirring after 30 seconds.
Pour chocolate into small resealable plastic bag (see Cook’s Tips). Trim a small corner off the bag; drizzle chocolate over cookie. Using Utility Knife, cut into wedges.

Yield:

12 servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 210, Total Fat 11g, Saturated Fat 5 g, Cholesterol 15 mg, Sodium 190 mg, Carbohydrate 27 g, Fiber 1 g, Protein 2 g

Cook's Tips:

You can use the releasing end of the Cake Tester & Releasing Tool to loosen the edges of the cookie when inverting. (see Step 4)

To fill plastic bag with melted chocolate, place a small resealable plastic bag over rim of Mini Measure-All® Cup with one corner pointing into the cup. Pour melted chocolate into bag. Remove bag and twist top.