This delicous recipe is from loveveggiesandyoga.com.
It is a cookie baked in a cast iron skillet. It is really gooey in the center!
And, what a beautiful Le Creuset skillet!
I need one!
I need one!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Makes one 10 1/4-inch skillet cookie
Ingredients:
1/2 cup unsalted butter, melted
3/4 cup light brown sugar, packed
1 large egg
2 teaspoons vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt, optional and to taste
1 1/2 cups old-fashioned whole rolled oats (not quick cook or instant)
one 14-ounce can sweetened condensed milk
1/2 cup creamy peanut butter
1 cup semi-sweet chocolate chips
ice cream, optional
Directions:
Preheat oven to 350F, spray oven-safe skillet with cooking spray (mine is a Le Creuset enameled cast iron and I sprayed liberally with Pam for Baking and it released like a charm; if skillet is well-seasoned cast iron, you may wish to butter or grease it slightly; set skillet aside. Alternatively, cookie may be baked in a 9-by-9 inch square baking pan that has been lined with foil or sprayed with cooking spray; do not use a 9-inch circular pie dish because it will be too shallow.
In a large microwave-safe bowl, melt the butter, about 1 minute on high power (you may microwave butter to a browned-butter state, which makes this cookie especially delicious, by cooking butter for about 3 to 4 minutes; watch it closely so it doesn't burn. See browning butter in the microwave tips.
To the melted butter, add sugar, egg, vanilla, and whisk or stir vigorously to combine, for about 1 minute, slightly fluffing up the batter. Add the flour, baking soda, salt, and stir until just incorporated. Add the oats and stir to combine. Pour slightly less than three-quarters of the dough into the skillet, reserving about 1 1/4 cups (just eyeball it) to be crumbled on at the end; set skillet and large mixing bowl with reserved dough aside.
In a small bowl, combine sweetened condensed milk and peanut butter and stir until smooth. Pour mixture over the dough in the skillet. Evenly sprinkle the chocolate chips over the top. Drop tablespoon-sized chunks of the reserved dough into the skillet, dispersing then as uniformly as possible over the surface, which forms the crumble topping.
Bake for about 25 minutes, or until edges begin to barely crisp up and most of the top surface of the cookie has set. The center may not be completely set; this is okay because cookie will continue to cook in the skillet after it's been pulled from the oven, noting that there is a fairly significant carryover cooking effect with cast iron; so don't overbake in the oven because cookie is meant to be very gooey. Cookie may be served immediately; optionally serve it with ice cream. Cookie is best eaten fresh from the oven but due to its size, extra cookie may be sliced and stored in an airtight container at room temperature or in the refrigerator for up to 5 days, reheating gently in the microwave before serving leftovers if desired.
http://www.loveveggiesandyoga.com/2012/10/chocolate-chip-peanut-butter-oatmeal-skillet-cookie.html
This is my serving of the cookie. I decided that I needed to serve myself,
NOT just eat out of the center with a fork (like I was tempted to do!)
After I cooked it, I felt that it needed nuts, so I just sprinkled some onto my serving.
Recipe shared by Robin.
