We love a good cookie fresh out of the oven. But sometimes the thought of sultry is unbearable to deter us from unquestionably doing it. It feels like a commitment, expressly when you have kids and your time is once limited. And the nippy times! We’ve had dough just sit in the refrigerator with every intention of sultry but the intent gets lost in the shuffle of daily life. You don’t have to worry well-nigh all of that for this one and the reward is just as good as your traditional cookies. The gooey chocolate and velvety saltiness of the butterscotch tweedle makes it plane increasingly enticing. We highly recommend drinking it with a little glass of milk.
Pop it in the oven and watch it rise
This version uses our tiger nut all-purpose flour but you can substitute it with all-purpose flour if you don’t have an allergy.
- Preheat oven to 350℉/177℃. While the oven is preheating, write-up the butter and sugars in the standing mixer with a paddle zipper on medium-high for well-nigh three minutes until fluffy. Add the egg and vanilla pericope and write-up until just incorporated.
- In a separate bowl, whisk together the flour, salt and sultry soda. Add the flour mixture to the thrash in the standing mixer, mixing on low until just incorporated. Fold in chocolate and butterscotch fries with a spatula into the cookie dough. Transfer cookie dough to a lightly greased tint iron pan and spread until the dough covers the marrow of the pan.
- Bake for 20 minutes. Test the part-way with a toothpick to see if it comes out clean. Allow to fully tomfool surpassing cutting. Drizzle salted caramel on top and serve!
Do you have to make this in a tint iron skillet?
You certainly can make it in a circular pan if you like but just be mindful that the cooking time may need to transpiration (possibly longer). Tint iron retains the heat, which is why it’s unconfined for sultry (as mentioned by Chef Susan Reid in this article) but it isn’t the only choice.
My cookie is soft and crumbly just out of the oven. What happened?
Allow the cookie to completely tomfool surpassing serving considering this will requite the cookie time to harden and form a increasingly solid structure.
Tips for this cookie dough when using other flours or variations
When we first tested this recipe, we noticed the dough was too sticky. It resulted in a thrash that didn’t melt through well considering there was too much liquid and not unbearable dry ingredients. If you find that this is the case, try subtracting 1/4 cup of flour at a time to thicken up the batter. The dough might still be a little sticky and that’s okay. It should just have a little bit of resistance when you try to spread it in the skillet with a rubber spatula, just from our experience. If you increase the flour, you may want to increase the fat (in this recipe that would be the butter by a TBSP) as well.
Salted Caramel Cookie Skillet
Equipment
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1 Standing mixer with paddle zipper or large trencher with whisk
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1 Large trencher with whisk
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1 Rubber spatula
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1 Cast iron skillet
Ingredients
- 8 TBSP Unsalted butter room temperature
- ½ Cup Packed dark-brown sugar
- ½ Cup Granulated sugar
- 1 Large egg
- 1 tsp Pure vanilla extract
- 1 ½ Cups Tiger nut all-purpose flour or all-purpose flour spooned and leveled
- 1 tsp Baking soda
- 1 tsp Kosher salt
- ½ Cup Semisweet chocolate chips
- ½ Cup Butterscotch chips
- ¼ Cup Salted caramel sauce
Instructions
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Preheat oven to 350℉/177℃
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Cream the butter and sugars in the standing mixer with a paddle zipper by vibration on medium-high for well-nigh three minutes
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Add the egg and vanilla pericope and write-up until just incorporated
-
In a separate bowl, whisk together the flour, salt and sultry soda
-
Add the flour mixture to the thrash in the standing mixer, mixing on low until just incorporated
-
Fold in chocolate and butterscotch fries with a spatula into the cookie dough
-
Transfer cookie dough to a lightly greased tint iron pan and spread until the dough covers the marrow of the pan
-
Bake for 20 minutes. Test the part-way with a toothpick to see if it comes out clean. Allow to fully tomfool surpassing cutting. Drizzle salted caramel on top and serve!
Did you make this Salted Caramel Cookie Skillet?
Drop us a scuttlebutt lanugo unelevated if you made these! If you’re interested in making increasingly cookies with us, trammels out these peppermint chocolate marshmallow cookies!
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