Oatmeal Raisin Skillet Cookie with Honey Cream

Baking this giant oatmeal cookie in a cast-iron skillet gives it an extra crispy crust and a moist, chewy center. Whipped cream that's been[ enriched with honey and sour cream provides a tangy contrast to the sweet spices and rich brown sugar flavors.]

Total Time:
1 hr 5 min
Prep:
10 min
Inactive:
15 min
Cook:
40 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup all-purpose flour (see Cook's Note)
  • 3/4 teaspoon baking soda
  • 1 teaspoon apple pie spice
  • 1/2 teaspoon fine salt
  • 1/2 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 3/4 cups rolled oats
  • 3/4 cup raisins
  • 2/3 cup heavy cream
  • 1/3 cup sour cream
  • 1 tablespoon honey
Directions
  • Position a rack in the center of the oven and preheat to 350 degrees F. Grease the bottom and sides of a 10-inch cast iron skillet with 1 tablespoon of the butter.

  • Whisk the flour, baking soda, salt and apple pie spice together in a large bowl. Beat the remaining butter and granulated sugar together in a large bowl with an electric mixer on low speed until just incorporated. Increase speed to high and mix until light and fluffy, scraping down the sides of the bowl with a rubber spatula as needed. Add the brown sugar and beat until incorporated, then add the eggs one at a time, beating in between additions, then mix in the vanilla. Reduce the speed to low and gradually add the flour mixture, mixing until a smooth dough forms, scraping down the sides of the bowl as needed. Stir in the oats and raisins.

  • Use a rubber spatula to scrape the batter into the prepared skillet, gently spreading it to the edges and smoothing the top. Bake until the top is golden, the sides are beginning to brown and the center is still soft, about 40 minutes. Cool in the pan on a wire rack for 15 minutes.

  • Meanwhile, beat the heavy cream in a medium mixing bowl until soft peaks form. Add the sour cream and honey and continue beating to form medium peaks. Keep the whipped cream refrigerated until ready to use. Slice the cookie into wedges and serve warm or at room temperature with the honeyed whipped cream.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)


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