Cookie dough baked into a thick, tender skillet cake with jammy fruit and crunch, bridging the line between cookie and dessert. This shelf's ready-made dough makes weeknight dinner effortless when you need something warm and comforting. Serve it warm from the pan with coffee or tea.

Serves 2. 25 minutes, 5 at the stove.

About 170 calories a serving, 4 g protein, 20 g carbohydrate, 9 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 350°F (175°C). Melt 1 tablespoon butter in a 6-inch or 8-inch cast-iron skillet over medium heat, tilting to coat the bottom and sides evenly.
2. Press the entire 12 ounces of dough into the hot skillet in an even layer, spreading it from the center to the edges with your fingers or a spatula. The dough will fill the pan in a thick disc about three-quarters of an inch high.
3. Transfer the skillet to the oven and bake for 18 to 22 minutes, until the top is set and the edges are golden brown but the centre still yields slightly when pressed. A toothpick inserted near the edge should come out with a few crumbs.20 min

Note Warm skillet cookies work well with a dollop of sour cream or plain yoghurt stirred into the pan. Leftovers keep for three days covered at room temperature and reheat gently in a 300°F (150°C) oven. Serve with coffee or a cold glass of milk.