Brown Butter Pumpkin Oatmeal Chocolate Chip Cookie Skillet

• porções: 10 servings
• tempo ativo: 15 minutes
• tempo total: 1 hour

Ingredientes

1 1/2 cups (180g) all-purpose flour

1 1/2 cups (165g) old-fashioned rolled oats

1 tsp (2g) cinnamon

1 tsp (2g) pumpkin pie spice

1/2 tsp (3g) baking soda

1/2 tsp (2g) baking powder

1/2 tsp(3g) salt

1 cup (226g) salted butter

3/4 cup (180g) light brown sugar

1/2 cup (110g) granulated sugar

1/2 cup (125g) pumpkin puree, at room temperature

1 egg, at room temperature

1 1/2 tsp (6g) vanilla extract

1 1/2 cups (300g) chocolate chips or chopped chocolate of choice (I did a mixture of semi-sweet chocolate chips & a chopped dark chocolate bar)

Optional: flaky sea salt, for topping

Vanilla ice cream, for serving

1/4 cup + 3 tbsp (140g) maple syrup

1/4 cup (68g) smooth almond butter

3 tbsp (42g) coconut oil, melted

Large pinch of salt

Instruções

Preheat the oven to 350F. Generously grease a 10” cast iron skillet with butter. Set aside.

Add the butter to a saucepan over medium-high heat. Allow to melt and brown, while stirring continuously (~5-8 minutes). As the butter continues to cook, you’ll notice that it starts to foam up across the surface (after about 2 minutes). Stir frequently to prevent the milk solids from burning. Continue cooking, stirring with a spatula, until the milk solids begin to brown (the brown specks at the bottom of the pan) and the color starts to deepen. Once the brown butter reaches a deep golden amber color and smells nutty, remove from the heat and immediately pour into a large bowl. Set aside to cool slightly (about 10-20 minutes), enough so it doesn’t melt the sugars when added, which will ensure that the cookies don’t spread too much.

In a separate medium bowl, whisk together the flour, oats, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.

Once the brown butter is slightly cooled, add both sugars and whisk until well combined.

Then whisk in the egg and vanilla. Finally, whisk in the pumpkin puree until fully combined.

Add the dry ingredients to the wet. Use a wooden spoon or spatula to mix until just combined. Then, fold in the chocolate chips/chopped chocolate until evenly dispersed.

Transfer and press the batter into the prepared skillet, making sure it is in an even layer.

Bake at 350F for 28-32 minutes, or until the edges are golden brown and the middle has puffed yet is still slightly gooey. If you like your cookie skillets more done, you can bake for an additional 2-3 minutes.

Remove from the oven and allow to cool for at least 10 minutes before serving. You can press extra chocolate chips or chopped chocolate into the top of the skillet immediately after removing it from the oven to get the melty chocolate on top (I did this)

Make the easy salted caramel (if using), by mixing together all of the ingredients in a medium bowl, until smooth.

Serve the cookie skillet warm with a scoop of vanilla ice cream, a drizzle of salted caramel and flaky sea salt, if desired.

Enjoy!