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#1 Natural Cookie Dough Brand in the U.S.*

Bite into Breakfast Bliss with our new Breakfast Biscuits, available in select stores and Amazon.

Take $1.00 OFF Sweet Loren's Cookie Dough at a store near you.

Our Warm Berry Cookie Skillet is the perfect mix of a gooey cookie skillet and a berry cobbler.

Featuring our Sugar Cookie Dough paired with fresh cranberries, blueberries, and a few simple ingredients – this easy to make recipe will warm your taste buds and your home.

Total time: 40 minutes
Prep time: 15 minutes
Bake time: 25 minutes
6 – 8 Servings
  • 1 package Sweet Loren’s Sugar Cookie Dough
  • 2 ½ cups fresh cranberries
  • 4 cups blueberries
  • ⅓ cup sugar
  • 2 tablespoons tapioca starch
  • ¼ teaspoon salt
  • ⅓ cup gluten free rolled oats
  • Ice cream, optional
  1. Preheat the oven to 325F and let Sweet Loren’s Sugar Cookie Dough come to room temperature so it becomes soft to touch. Grease a 9 or 10 inch cast iron skillet. If don’t have a cast iron skillet, you can use an 8” baking pan or pie pan. Set aside.
  2. In a large bowl combine the cranberries, blueberries, sugar, tapioca starch and salt. Mix until well combined.
  3. Pour the cranberry-blueberry filling mixture into the prepared pan. View photo
    Recipe step
  4. Next, combine the Sweet Loren’s Sugar Cookie Dough with rolled oats. Mix until it forms a crumbly topping mixture.
  5. Sprinkle the cookie-oat mixture over the top of the skillet. View photo
    Recipe step
  6. Bake for 25-30 minutes or until the cookies are golden.
  7. Let cool 15 minutes before serving. Enjoy as is or with a scoop of ice cream. View photo
    Recipe step

Pro Baking Tip: Best served right away. Leftovers can be stored in the refrigerator for 4-5 days. You can also use a 6” skillet and half the recipe, like we did.

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