Oatmeal Chocolate Toffee Skillet Cookie
Andrea Potischman
Sep 24, 2017
Sadly, summer has passed, but wonderful memories remain. What I love about summer is the simplicity: relaxed schedules, easy meals, and later bedtimes. There is no rush and with that, at least in my house, there is no fuss (well, there is less of it…). This is a simple skillet cookie recipe that I created for my younger son who, like myself, is a cookie lover. I have added oatmeal and toffee to make it a bit more interesting, and according to my son and husband, delicious.
This easy recipe is baked in a cast iron skillet and makes me think of campfires and glorious lazy days. Cookies are a fairly easy thing to make already, but placing the entire batter into a cast iron pan makes them even easier, including for all my non-baker friends.
Kids can easily make this themselves, just remember to help them with removing the pan from the oven as it will become extremely hot! Many people ask about how to care for a cast iron pan. Properly “seasoning” is essential, though increasingly they come ready to use. For tips on how to preserve your cast iron pan, please click here. Slice the skillet cookies up and serve them warm right in the pan to keep this easy. There will not be leftovers. If you are a cookie person, be sure to check out my fun compost cookie recipe as well.
Oatmeal Chocolate Toffee Skillet Cookie
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups quick oats
- 1 1/4 cup bittersweet chocolate chunks
- 3/4 cup Heath Bar , roughly chopped
Directions:
- Preheat the oven to 325 degrees F. Generously grease a 12-inch cast iron pan and set aside.
- In a medium size mixing bowl add the flour, baking powder and salt and mix well. Set aside.
- In the bowl of a kitchen mixer, such as a KitchenAid fitted with a paddle attachment, add the butter and brown sugar. Beat on high till light and fluffy, about 2 minutes, scraping down the sides with a rubber spatula as you go.
- With the mixer on low, add the eggs, one at a time, beating after each addition. Stir in the vanilla and mix well to incorporate. While the mixer is on, slowly add the flour mixture and mix well to incorporate. Add the quick oats and mix until combined.
- Remove the bowl from the mixer and fold in the chocolate chunks and toffee pieces. Mix to blend. Scrape the cookie dough into the prepared skillet and spread evenly. Bake in the middle rack for 35 minutes or until a cake tester comes out clean. Allow to cool completely before slicing.
Leave a Reply