Have you ever had a skillet cookie? It is one big cookie cooked in a skillet, preferably a cast iron skillet. I recently tried a recipe for one. I was very disappointed in how it turned out. It was thick like a cake with a crumbly texture, neither fish nor fowl. So, I tinkered with the recipe, twice. I think I have it the way I want it now, so I’d like to share it with you. Sorry, but I didn’t take pictures through the whole process, but here it is–after dinner! It is still a little thicker than a regular cookie, but hey, I can live with that. :) Just mix up the batter and spread the mess into a buttered skillet, shove it in the oven and cook it. Presto! A dessert that you didn’t have to spend more than 15 minutes making.
Chocolate Chip Peanut Butter Skillet Cookie
1/2 cup butter
3/4 cup brown sugar
1 teaspoon vanilla
1 cup flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup old-fashioned oatmeal
1/2 cup peanut butter
1/3 cup chopped pecans
1/3 cup chocolate chips plus a couple of tablespoons
Take the butter out of the refrigerator and place on the counter to soften about an hour before you want to make the cookie. (In a pinch you can soften it in the microwave.)
When ready to begin the cookie, turn on the oven to 325F. Generously butter a 10-12 inch cast iron skillet.
Chop up the 1/2 cup butter into your mixer bowl. Pack the brown sugar firmly into the 3/4 cup and dump it into the mixing bowl. Beat until mixed. Add the egg and vanilla. Beat again. Add the peanut butter. Beat again. Measure the flour, baking power, and salt and dump into the bowl. Beat on low until blended. Stir in the oatmeal, pecans, and 1/3 cup chocolate chips. Scrape the dough out of the bowl into the skillet, smoothing it out as even as you can. Sprinkle the top with 1-2 tablespoons chocolate chips. Press the chips down ever-so-gently into the dough.
Place the pan in the oven and set the timer for 30 minutes. (At 325, remember) You may want to cook the pan another 5-10 minutes. Let the cookie sit for a few minutes before cutting it, but be sure to serve it still warm so the chips are nice and soft. Yum. Enjoy.
The original recipe came from Taste of the South magazine, Jan/Feb 2014 issue.