Do you ever have those instances where something you intend to do totally flops but ends up turning into something great? This Cabury Cookie Brittle is one of those something greats! I guess by traditional brittle standards, these should be much crispier, but I much prefer a soft sugar cookie to a crunchy one any day!
I started with a roll of Pillsbury cookie dough, and pressed it into a skillet. I have never baked with a skillet before, but it was on my list of new things to try. It was very easy and I was pleased with the results.
I did a little research on skillet cookies and the first thing I learned is that even if you think the cookie isn’t done; take it out of the oven if the edges are golden. My cookie was still “soupy” looking when I removed it, but the heat of the pan continues to cook it after it’s removed. The second thing I learned is that they have to be totally cooled before you even begin to try to remove them from the skillet. I know most people just cut the cookie and eat it from the pan, but that doesn’t work for me! Continue reading