This recipe is from Chapter Seven of The One-Pot Casserole Cookbook
Makes one 9-inch cookie, 10 to 12 servings
Ingredients
2/3 cup (150g) salted butter, softened
1 cup (200g) granulated sugar
2 teaspoons vanilla extract
1/8 teaspoon almond extract (optional)
1 large egg
2 cups plus 2 tablespoons (260g) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons rainbow sprinkles
1/3 cup white or semisweet chocolate chips (optional)
Instructions
- Preheat the oven to 350° F. Spray a 9–inch cast iron skillet with nonstick cooking spray.
- Place the butter, sugar, vanilla extract, and almond extract (if using) in a large mixing bowl. Beat with a hand mixer on medium-high speed for 1 to 2 minutes, or until smooth and creamy. Add the egg and continue beating for 1 minute more, until the mixture is pale and fluffy.
- Add the flour, baking soda, salt, and sprinkles to the bowl. Beat the mixture on medium speed for about 1 minute, until the ingredients are combined into a stiff dough. Fold in the chocolate chips (if using).
- Press the dough evenly into the prepared skillet. Transfer to the middle rack of the preheated oven.
- Bake the cookie for 30 to 35 minutes, until the edges are golden brown and a toothpick inserted in the center comes out with just a few crumbs.
- Remove the skillet from the oven. Allow the cookie to cool for at least 20 minutes before serving.
