Spring Seed Skillet Cookie
I am convinced that the internet is making it harder to be a parent today.
I long for a simpler time, before Pinterest, Facebook, and the myriad of distractions we face today. Of course I am free to avoid these technological wonders that leave me feeling at best distracted and at worst inadequate. But its so hard. Pinterest flaunts games, crafts, decor, and more that I most certainly need to give my children if they’re going to grow up happy. My Facebook feed urges me to think these cheerful moments in time shared by my friends are indicative of their every day. Instagram just wants me to look at the pretty pictures instead of my kids.
I long to be honest with you. I don’t ever want you to think this moment lasted for more than a few seconds before disobedience and discipline set in. Of course I love my children, but this mom stuff is hard and I think we need to be more honest about that. As far as I’m aware there is no baby book from my childhood. I don’t know how tall I was at four years old nor do I have more than a handful of pictures from my first year of life. I was happy to get a fresh coat of paint on my bedroom wall every few years as a kid and I’m pretty sure nothing beyond the sheets and the pillow cases was coordinated together. If my parents had friends with kids they all knew how much it sucked that their kids kept peeing on the couch and they left each other alone with their misery instead of flaunting the moment that it stopped.
All that being said, I need to stop feeling like a parenting failure and start taking the internet with a grain of salt. I don’t need to make perfect little eggs shaped like bunnies for my kids to have a happy Easter. I actually was able to get my act together this year and get some Easter baskets started for the kids. Then I got excited about these chocolate covered sunflower seeds and decided I couldn’t wait to give them in the baskets. I thought they would appreciate the fun of helping sprinkle them on a giant cookie instead. And you know what? They had fun. And then they got mad when they learned that the oil and the sugar needed to get mixed together (Foods can’t touch! You know what I’m talking about.) and they got in trouble for jumping up and down on the chairs and they fussed when it was all over. And then we moved on. The moments of fun are (probably) worth the mess and headache, but let’s be real. Nobody is having fun all the time.
This giant cookie is a super easy way to make things look festive for spring without trying too hard. Chocolate covered sunflower seeds just feel like spring to me, and added onto the top of a classic skillet cookie make it a lovely addition to your Easter table. Substitutions are easily made. If you don’t have coconut oil use melted butter. I decided to give Hershey’s baking melts a try, which created a super indulgent chocolate layer through the middle of the cookie. You could definitely substitute a bag of your favorite chocolate chips instead.
Speaking of Pinterest being the home of all things we could never accomplish, I got a real kick out of seeing my Crispy Quinoa Bake on Nailed It/Failed It. Jenn nailed it!
3/4 cup plus 2 tablespoons coconut oil, melted
1/2 cup granulated sugar
3/4 cup brown sugar, firmly packed
1 teaspoon salt
3 teaspoons pure vanilla extract
1 large egg
1 large egg yolk
1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 10 ounce bag semisweet baking melts or chocolate chips
1/4 cup chocolate covered sunflower seeds
Preheat the oven to 375ºF. Rub the inside of a 12 inch cast iron skillet with coconut oil. Set aside.
In a large bowl, whisk together coconut oil and both sugars. Add salt and vanilla and whisk until combined. Add the egg and egg yolk and whisk until mixture is smooth. Let rest for a few minutes and whisk vigorously again until thick and shiny.Stir in the flour and baking soda, then add the chocolate chips and stir until combined.
Transfer the dough to the prepared skillet and press it evenly into the pan. Sprinkle with chocolate covered sunflower seeds, pressing them gently into the dough to make sure they stick. Bake for 15-17 minutes or until golden brown and just set through the middle.
Adapted from Bakers Royale