Press cookie dough into a hot skillet and bake it whole, then cut into wedges. The cranberries and walnuts stay chewy and the oats give it real structure, so you get something closer to cake than a crisp cookie, warm from the pan.

Serves 2. 25 minutes, 5 at the stove.

Cook mode

1. Preheat the oven to 375°F [190°C]. Melt 1 tablespoon of butter in a 10-inch cast-iron or ovenproof nonstick skillet over medium heat until the foam subsides.
2. Press all the cookie dough into the skillet in an even layer, using your fingers or the bottom of a measuring cup to spread it so the surface is flat and reaches toward the edges. The dough will press apart easily.
3. Set the skillet in the oven and bake until the edges are golden and the center barely holds when you tap it with your finger, about 20 minutes. A toothpick poked into the center should come out with a few moist crumbs.20 min

Note Serve warm from the skillet with ice cream or a dollop of yogurt. The skillet cookie keeps two days wrapped at room temperature but is best within hours of baking. Swap the cookie dough for brownie dough if you prefer chocolate.