Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup quick-cooking rolled oats
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 sticks (12 tablespoons) unsalted butter, room temperature
• 1 cup brown sugar, firmly packed
• 2 tablespoons plain Greek yogurt or milk
• 2 teaspoons vanilla extract
• 1 egg
• 2/3 cup dark chocolate chips
• 1/3 cup dried tart cherries
• Ice cream, for serving, optional

Instructions

1. Watch how to make this recipe.
2. Special equipment: Eight 3-inch cast-iron skillets
3. Preheat the oven to 375 degrees F.
4. Combine the flour, oats, baking soda and salt in a large bowl and set aside. In a stand mixer fitted with a paddle attachment, cream the butter and brown sugar until light and fluffy. Add the yogurt and vanilla and mix on medium-low speed. Add the egg and stir to combine. Add the dry ingredients, and mix on medium-low speed until combined. Stir in the chocolate chips and cherries by hand. Refrigerate for 30 minutes.
5. Using a 1-inch cookie scoop, scoop the dough into balls. Add one ball to each mini cast-iron skillet. Bake until the cookies are golden brown around the edges and soft in the center, 13 to 15 minutes. (Alternatively, drop the dough balls onto parchment-lined baking sheets¿about 8 per sheet¿and bake for the same amount of time.)