Warm and gooey, this butterscotch oatmeal pecan skillet cookie is delicious! Add a scoop of ice cream, and you have a deliciously cozy dessert!
A while ago we needed a dessert and I was ready for something a little different. We have our go to recipes for dessert, but I wanted something a little different. Two of our easiest go to recipes for dessert are these cookies, and some type of fruit crisp. So I decided on a hybrid of the two of them.
This skillet cookie turned out so yummy! I used half whole wheat flour so I could balance out a little of the sugar with some of the healthy. This dessert is best right out of the oven, with a scope of vanilla ice cream on top. It's warm, gooey and delicious.
3/4 cup butter, melted
1 cup brown sugar
3/4 cup whole wheat flour (can use all-purpose instead)
3/4 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon cinnamon
2 large eggs
2 teaspoons vanilla extract
1/2 cup butterscotch chips
1/3 cup chopped pecans
ice cream
Preheat oven to 350 degrees. Grease 10 or 12 inch oven safe skillet. If using a cast iron skillet, place in oven and heat for 15 minutes
In the bowl of mixer, add butter and brown sugar. Stir together. Add oatmeal, flour, baking soda, salt, and cinnamon. Stir in eggs and vanilla. Beat until just combined and the dough holds together. The dough will be a little softer than most cookie doughs. Mix in butterscotch chips and pecans.
Drop the dough by the spoonful in the bottom of the prepared skillet. Bake for 15-20 minutes if using a cast iron skillet. If not using a preheated skillet, bake for 20-25 minutes. Bake until edges are fully cooked and middle is just starting to to set. Remove from oven and cool for 5 minutes. Scoop ice scream on top and serve right out of the pan.
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