Monday, May 19, 2014

Heavenly Skillet Cookie

I will admit to being fairly afraid of my husband's cast iron skillet. (And yes, I consider it 'his' cast iron.) Once in awhile I will get brave & use it, but I am usually afraid of 1) ruining the food or 2) ruining the cast iron. I know it's cast iron, and pretty much impossible to ruin, but I am still afraid of doing something that would cause it to need some SERIOUS cleaning. So.... I stay away from it. 

...Until I saw this recipe. Cookie in a skillet generally looks very 'blah' to me, but this looked amazing. Chocolate chips, oatmeal, sweetened condensed milk, peanut butter.... Mmmm, some of my favorite ingredients. So I had to give it a try!

(And yes, Nathan was super excited when I texted him at work to tell him I was making something in his cast iron.)

The general consensus is that this recipe is AMAZING. It's not sickeningly sweet (which Nate approves of), but still very rich and yummy! This is going in the "make again, many times" pile!

Heavenly Skillet Cookie

  • 1/2 cup unsalted butter, melted
  • 3/4 cup light brown sugar, packed
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups old-fashioned whole rolled oats (not quick cook or instant)
  • 14 ounces sweetened condensed milk
  • 1/2 cup creamy peanut butter
  • 1 cup semi-sweet chocolate chips
  • ice cream, optional

  1. Preheat oven to 350°, and spray cast iron skillet with cooking spray. (Alternatively, may use 9”x9” pan.)    
  2. In a large microwave-safe bowl, melt the butter. (May microwave butter to a browned-butter state.) To the melted butter, add sugar, egg, vanilla, and whisk or stir vigorously to combine, for about 1 minute. Add the flour, baking soda, salt; stir until just incorporated. Add the oats and stir to combine. Pour slightly less than three-quarters of the dough into the skillet, reserving about 1 1/4 cups to be crumbled on at the end; set skillet and reserved dough aside.
  3. In a small bowl, combine sweetened condensed milk and peanut butter and stir until smooth. Pour mixture over the dough in the skillet. Drop tablespoon-sized chunks of the reserved dough into the skillet, then sprinkle with chocolate chips.
  4. Bake for about 25 minutes, or until edges begin to barely crisp up and most of the top surface of the cookie has set. The center may not be completely set.
  5. Cookie may be served immediately; optionally serve it with ice cream. Extra cookie may be stored in an airtight container at room temperature or in the refrigerator for up to 5 days, reheating gently in the microwave before serving leftovers if desired.
8 servings
40 minutes

Source (for original): Averie Cooks