What’s you favorite type of skillet cookie?
When coming up with this Cookie Skillet recipe,
I came across a recipe from Mississippi Kitchen that sounded amazing! Butterscotch Oatmeal Cookie Skillet with Butterscotch Bourbon Sauce! Just gearing that name, I knew I had to try it!
I added my own spin to her Butterscotch Oatmeal Skillet Cookie. I used all butter instead of the butter- shortening mix, added pecans and made the Bourbon sauce Salted Caramel. Both variations are amazing!
I think this is my favorite skillet dessert so far.
So definitely give this cookie skillet a try!
Butterscotch Oatmeal Pecan Cookie Skillet With Salted Caramel Bourbon Sauce
Ingredients
Cookie
- 1 cup butter
- 1 cup dark brown sugar
- 1/3 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups oatmeal
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup flour
- 1 1/2 cup butterscotch chips
- 1 cup pecans
Sauce
- 1/4 cup butter
- 1/2 cup packed brown sugar
- 1/2 cup heavy cream
- 1/2 tsp salt
- 2 tbsp bourbon
- 1/2 tsp vanilla
Instructions
- Preheat oven to 350 degrees. In a saucepan, heat the butter over medium heat until melted. Continue to cook for 3-4 minutes or until light brown and nutty smelling. Remove from heat and cool completely. Beat the cooled butter, granulated sugar, brown sugar, the eggs, and vanilla on medium speed until light and fluffy. Mix in dry ingredients until combined. Stir in the oats, butterscotch chips and chopped pecans. Spread evenly in an ungreased 10-inch cast iron skillet. Bake for 30-35 minutes or until golden brown around edges and on top. Do not overbake.
Sauce
- Melt butter in a medium heavy saucepan over medium heat. Add brown sugar, the cream, the bourbon, and salt. Whisk until well blended. Bring to a boil, then reduce heat to rapid simmer and cook for five minutes, whisking occasionally. Remove from heat and stir in vanilla. Sauce will thicken as it cools. Serve with vanilla ice cream if desired, then drizzle with the butterscotch-bourbon sauce.
