andrew's Reviews
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Website: 101 Cookbooks
I made these last night after seeing the previous review and being intriguted by the idea of baking a giant cookie in a skillet. My daughters were too!
It is a stiff dough, and best to work with a stand mixer paddle attachment if you have one. I found that I underbaked it a little and had to pop it back in the oven to make sure the center had set - with such a thick cookie you do have to watch out for this. Especially since with whole wheat flour it will look fairly brown before it's actually done.
Also, make sure your skillet is clean! I use our deep cast iron skillet for bacon and onions and usually just give it a rinse before putting it away. Luckily I checked and made sure it was as minimally bacony and oniony before making this!
Update - I have since made the original recipe just as regular sized cookies, and I prefer it. The large one was good, and might be fun for a party, but regular cookies are just so conveniently sized (and you can freeze them, etc).
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