Apple, Oat, and Molasses Skillet Cookie
Makes 1 (10-inch) cookie
- 1 cup unsalted butter, softened
- 1⅓ cups firmly packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 3 tablespoons molasses
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon apple pie spice
- ½ teaspoon kosher salt
- 1 cup plus 2 tablespoons old-fashioned oats, divided
- 1 cup chopped Gala or Braeburn apple, divided (about 1 medium apple)
- 2 teaspoons granulated sugar
- Caramel sauce, to serve
- Preheat oven to 325°. Spray a 10-inch cast-iron skillet with baking spray with flour.
- In a large bowl, beat butter, brown sugar, and vanilla with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in molasses.
- In a medium bowl, whisk together flour, baking soda, pie spice, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Beat in 1 cup oats and ½ cup apple. Spread dough in prepared skillet. Sprinkle with remaining 2 tablespoons oats and remaining ½ cup apple.
- Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes, loosely covering with foil during last 10 minutes of baking to prevent excess browning, if necessary. Sprinkle warm cookie with granulated sugar. Let cool completely on a wire rack. Serve with caramel sauce.