“Everything in moderation, even moderation” – something my mom used to say regarding diet. I grew up in a home that valued “silly breakfasts” as much as a homecooked balanced meal. And that’s something I’m thankful to have learned and carried with me into adulthood and motherhood. Food serves two purposes: as fuel for our body’s metabolic processes, and to make us feel good. Truth be told, sometimes a giant skillet cookie cake for breakfast makes me feel better than a bowl of whole grain oats.
While I value healthy foods and nutrition as much as the next person, I know there’s no shortage of resources for that this time of year. In fact, this time of year actually proves to be the least “indulgent”, and for valid reason! But I would argue that there’s always room for indulgence. A happy, healthy, sustainable diet always can make room for a cookie.
There’s always room for a Cookie…
I’ve never been one to track my macros or count calories. Not that there’s anything wrong with tracking, it can be very beneficial when implemented properly! The issue is with implementing such restrictive measures – and with certain personalities it does more harm than good. For me, flexibility that yields variety, freedom, and grace, is more important. Because whole body health encompasses a lot more than a balanced diet.
I’m not qualified to encourage or discourage you to assume a flexible diet for optimal whole body health. But, I have witnessed and experienced the negative consequences of restrictive dieting. My plea to you is this: if you feel consumed, controlled, or confined by your self-induced dietary limitations, you may not thrive on a restrictive plan. These are indicators that your mental health is being compromised, and this is more detrimental to your health than any cheat meal would be!
How I “diet”
- I value balance. Each day I do my best to incorporate all of the food groups, capitalizing on opportunities to multiply the good stuff! Such as sneaking greens into smoothies, soups, and casseroles, and pre-cutting/storing my fruits so they are easy to grab-and-snack.
- I (generally) eat to and from hunger. I trust my body’s ability to notify me when it needs something. That feeling – hunger – exists for a reason. If my stomach is growling at 7 AM, I eat until I feel satisfied. If I want to eat earlier, I won’t resist! But, I do not push my body to curb hunger on it’s own. I instead satisfy that need and try to do so with something that will get the job done well.
- I snack a lot. It keeps me satisfied, energetic, and less likely to binge an enormous dinner! This one is pretty unintentional if I’m being honest… more so the result of my toddler wanting to constantly snack!
- I allow myself to eat sweets. I have always had a huge sweet tooth, so I allow myself to enjoy a degree of sweets everyday. I obviously do not eat a giant skillet cookie cake everyday. Some days (most days), it’s a handful of dark chocolate chips after dinner. Some days its a cookie – or two. But, I listen to my body. It’ll tell me when I’ve had enough sweets, I just need to be attentive!
- This is all very soft, because my diet is the opposite of restrictive. If it were, my addictive tendencies would grab ahold and it would control me. So, I don’t keep track. I don’t do the math. I don’t restrict myself. I just pay attention to my body and do what makes me feel good – in body, mind, and spirit!
Back to the Giant Skillet Cookie Cake…
… Wait, you came here for a cookie cake recipe, right? Well shoot, I don’t need to preach to you about flexibility! Here’s that recipe you’ve been scrolling for!
Skillet Cookie Cake
Equipment
- Cast iron skillet
Ingredients
- 1 C unsalted butter 2 sticks - softened
- 1 C packed brown sugar
- 1/2 C white sugar
- 2 1/2 C all purpose flour
- 2 tsp vanilla extract
- 1 1/2 tsp coarse sea salt (sub 1/2 tsp regular salt)
- 1 tsp baking soda
- 2 eggs large
- 1 1/2 C semi-sweet chocolate chips
Instructions
- Cream together sugars, room temperature butter, and vanilla in a bowl with a hand mixer (do NOT melt butter - wait until it becomes softened at room temperature).
- Add the dry ingredients and incorporate. You can do this in a separate bowl if you'd like before adding it into wet ingredients, but no need! I just whisk them together right on top of the wet ingredients before folding them all together.
- Fold the wet and dry ingredients together carefully with a hand mixer until crumbly and incorporated. Then, add eggs and combine (continuing with mixer). Finish with chocolate chips.
- Butter a cast iron skillet (or similar sized casserole/pie dish) - I use a 10.25" skillet. reserve about a cup - maybe a little over - of the dough before pouring into the pan to keep it from rising too much (you can roll this extra dough into balls to make a couple regular cookies, or simple enjoy eating it with a spoon!) Spread your dough into the skillet, avoiding flushing with the edges. The cookie will expand to the edges as it bakes!
- Bake at 350 for 22-27 minutes (I've found 25 minutes to be the sweet spot)! If you prefer undercooked, take it out around 20. If you prefer a fully cooked cookie that isn't a little gooey on the inside, wait until it appears to be entirely golden on the top! If you're using a skillet, the cookie will continue to cook after removed from the oven from the cast iron, so it's best to undershoot your time!
- Serve with ice cream or my homemade buttercream frosting recipe!
Notes
Nutrition
This skillet cookie is complimented nicely by my simple homemade buttercream frosting recipe. I hope you’ll give it a try! Whether it’s a birthday party, a Saturday night gathering, or just a Tuesday night and you feel like a cookie, I hope you’ll give this cookie cake a try!
With love,
Kelsie
