High Altitude Mini Oatmeal Skillet Cookie for Two
An easy recipe for a buttery, soft and chewy oatmeal walnut cookie, baked in a mini cast iron skillet. Served warm and topped with ice cream, this treat is just enough for two people to share.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 6-Inch Mini Cast Iron Skillet
Ingredients
- ¼ cup unsalted butter, melted
- ⅓ cup light brown sugar, lightly packed
- 1 large egg yolk (save the white for another use)
- 1 tsp vanilla extract
- ½ tsp old fashioned molasses
- ⅓ cup all-purpose flour, fluffed, spooned and leveled
- ¼ cup old fashioned rolled oats
- ¼ tsp ground cinnamon
- ⅛ tsp ground ginger
- ¼ tsp baking powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ cup walnuts or pecans roughly chopped
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray a 6-inch cast iron skillet with non-stick baking spray, or grease it with a little butter. Make sure your skillet has a 1 1/2 - 2 inch depth, or the dough will spill over the edges.
- In a small bowl, whisk together the melted butter and brown sugar. Add the egg yolk, vanilla and molasses, and whisk until smooth.
- Separately, combine the flour, oats, cinnamon, ginger, baking powder, salt and chopped walnuts. Add the dry ingredients to the wet, and stir the dough together with a spatula, just until moistened.
- Press the dough into the prepared skillet. Bake the cookie for about 20 minutes, until the edges are puffed and set, but the cookie is slightly underdone in the middle. The middle may sink a bit.
- Let the cookie cool and set for 5-10 minutes, then top with ice cream and serve warm. The cookie will be crisp around the edges, and soft and chewy in the middle.
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