Pan Cookie

Description

This is a great little recipe for a weeknight dessert in a pinch.  

I love cooking with cast iron, and I especially love baking in cast iron.  This recipe is a variation of one I found on the Smithey Cast Iron website.  Smithey is a new to me cast iron brand that I discovered last summer when I was visiting my parents in Texas.  Mom and I popped into a favorite little kitchen store that carried a full range of Smithey.  It's beautiful stuff, I have to say.  Since I do have a full set of Finex, I resisted the urge to buy anything substantial, but I did invest in an adorably tiny 6" skillet, which is not a size Finex makes, so I felt justified in acquiring it--isn't rationalization a beautiful thing?!!

This recipe uses the 6" skillet, which is overall a joy to use.  I plan to write a full review of Smithey and Finex, comparing and contrasting the two in the near future, so stay tuned!

Ingredients
  • 1 stick Butter
  • 1/4 cup Sugar
  • 1/4 cup Dark Brown Sugar
  • 1 Large Egg
  • 1.5 tsp Vanilla
  • 3/4 cup All Purpose Flour
  • 1/4 tsp Baking Soda
  • 1/4 tsp Baking Powder
  • 1/2 tsp Cinnamon
  • 3/4 tsp Kosher salt
  • 1/2 cup Chopped Pecans
  • 1/2 cup Oats
  • 1/4 cup Butterscotch Chips
  • 1/4 cup Chocolate Chips
Instructions
  1. 1

    Preheat oven to 375*.  Lightly butter inside of a 6" skillet (or two if you have them.  If not, the dough keeps beautifully in the fridge overnight and you can make the second cookie the next day.)

    Using a mixer, combine butter and sugars until light and fluffy.  Add egg and vanilla and beat until combined and creamy.

  2. 2

    In a small bowl, combine flour, baking soda, baking powder, cinnamon and salt together.  Gradually add these dry ingredients to the butter, sugar and egg mixture.

    Combine the oats, pecans, chocolate and butterscotch chips in a small bowl and fold into the wet mixture.

  3. 3

    Add approximately 1/2 the dough into one buttered 6" cast iron skillet (or two if you have them).  

    Place in the preheated oven and bake for 23-25 minutes, until golden brown on top.

    This is a really nice little dessert in a pinch and as a bonus, since I only have one skillet, I have made one cookie one night, promptly refrigerated the unused portion, and made another cookie the next night, and this works just fine!  One of these cookies in the 6" skillet makes a generous dessert for one, or a small dessert for two, which generally suits me and Mr. Stone Soup just fine :)

  4. 4

    Let the cookie set for about five minutes and then enjoy warm with ice cream or plain.

Read it online: https://thestonesoupcook.com/recipe/pan-cookie/

Thank you for visiting my site!  I hope you love the recipe!