Soft in the middle and crispy around the edges; that’s how to describe this skillet cookie recipe!
This cookie also has big chunks of fresh apples and sweet butterscotch chips. It is more than a cookie, it is a filling dessert!
One of the things about growing up when I did, is I never knew when I was missing out. If my friends did something without me, I only found out about it way after the fact. It wasn’t until middle school (with the aid of my wall mounted phone) where I became more aware of things going on around me.
Here I am in my 40’s and I realize I suffer more from FOMO (fear of missing out) at this point in time than I ever have in my life. I know I’m not the only one and it’s only a matter of time before my kids become affected by this 21st-century phenomenon.
Millenials must have a more resilient psyche because having immediate visuals of all that you are missing is the norm to them. They never knew a time where you received information AFTER the fact. Whereas my generation is not used to this. Social media has changed everything.
What does FOMO have to do with a skillet cookie recipe? Baking is how I cope when I am feeling those insecurities creep in. I grab flour, sugar, butter and find my happy place. Like these apple brownies or these apple sugar cookie bars, this skillet cookie recipe definitely makes me happy. This cookie takes everything you love about cookies; the edges are crispy and the center is soft. The bonus ingredient in this tender cookie is the big chunks of fresh apples. I used tart, green apples for this recipe, I think they bake well in sweet recipes. To balance those tart apples, I added butterscotch chips.
FOMO tends to slip sweetly away when you are munching on a golden skillet cookie. Who cares what anyone else is doing, all that matters is the cookie that is right in front of you.
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 2 teaspoons vanilla
- 1 cup flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 1/2 cup oats
- 2 cups diced apples
- 1 cup butterscotch chips
- Preheat your oven to 350 degrees. Spray a 12 in cast iron skillet with non-stick spray and set aside.
- In a mixer, beat together the butter and sugars until creamy. Add in egg and vanilla.
- In a separate bowl, whisk together the flour, salt, baking powder, and oats. Slowly add dry ingredients to butter mixture until completely combined. Stir in apples and butterscotch chips.
- Pour ingredients into skillet (batter will be thick) and bake for 35-40 minutes or until edges are browned and have pulled away from pan and center comes out clean when pricked with a tooth pick.
Nutrition InformationYield 10 Serving Size 1
Amount Per ServingCalories 329 Total Fat 15g Saturated Fat 10g Trans Fat 0g Unsaturated Fat 4g Cholesterol 43mg Sodium 241mg Carbohydrates 46g Fiber 1g Sugar 33g Protein 3g
Shame on me if I don’t highlight the gorgeous dish that is holding my cookie. I was sent a set of Wareham Dishes from Rookwood Pottery. You’ll see these dishes in several posts to come. These are the first dishes to become available from Rookwood Pottery in 100 years. These dishes are simple, elegant but strong and durable. The dishes are available in black, white and soft blue (above).
Rookwood Pottery was founded in 1880 in Cincinnati, OH (my hometown). All Rookwood pieces are handcrafted and made with exceptional attention to detail. Each piece of handmade pottery is part of a long line of creatively-inspired work that makes Rookwood Pottery one of the most prestigious names in ceramics.