✤2 oz (1/2 stick) butter, softened
✤3 tbsp maple syrup
✤2 tbsp (24g) sugar
✤1 egg, room temperature
✤2/3 cup (80g) white whole-wheat flour
✤1/2 cup (48g) rolled oats
✤1 tsp cinnamon
✤1/4 tsp salt
✤1/2 tsp baking soda
✤4 ½ oz (125g) vanilla skyr or greek yogurt
✤2 cups (~166g) strawberries, sliced
❖Preheat oven to 350°F (177°C). Coat a cast iron or oven proof skillet thoroughly with cooking spray.
❖In a large bowl, beat together the butter, maple syrup & sugar. Add the egg & beat until incorporated.
❖In a medium bowl, whisk together the flour, oats, cinnamon, salt & baking soda. Add the dry ingredients to the butter mix and stir well to combine.
❖Pour the dough into the skillet and spread out evenly. Bake until golden brown, 15-18 minutes. Transfer to a cooling rack and let cool to room temperature.
❖When cool, spread the yogurt evenly over the cookie, leaving a 1/2-inch edge uncovered all around. Top with the strawberries as desired.
