Saturday, February 11, 2012

Cast Iron Butterscotch-Oatmeal Cookie Skillet With Butterscotch-Bourbon Drizzle

This has been one of the mildest winters I can remember.  Until today.  After weeks of spring-like temperatures,  today is *for real* winter.  High winds from the Northwest at 18 miles per hour.  A high of like 49 degrees.  Wind chill of 39 degrees.  Hard freeze warning for tonight.  (There is probably somebody from Minnesota or somewhere reading this thinking "Really?  Does she really call that winter?")  Yes, I really call that winter.  And it makes perfect sense that I will be outside in it having a photo session with a teenage girl, right?  This should be interesting.

So this dessert is very "winter" to me.  I think it's the perfect dessert to serve in a blizzard because everyone knows that when there is a blizzard, you should bake. (I don't think a blizzard is predicted here today, but if one shows up, I am ready.)   It's basically a giant deep-dish oatmeal-butterscotch cookie baked in a cast iron skillet, with homemade butterscotch-bourbon sauce and vanilla ice cream.  If that doesn't scream comfort food to you, then I don't know what will.

I entered this recipe this past fall in the Keeping it Rural In The Kitchen contest sponsored by Farm Credit, and when someone called and told me I had won their grand prize of $3000, my breathing pattern immediately changed to a series of rapid gasps of air, and I felt my limbs start to tingle. My body reacts to good news in weird ways.

Here are my notes:

-First, if you want to leave the bourbon out, you totally can.  I did because helloooo, dry county here, plus I wanted to make sure that my two year old grandson could eat it.  Yes, the alcohol cooks out of it, but after research, I don't think ALL the alcohol cooks out of it.  You could also adjust the amount of bourbon to your liking.

-I cooked mine for 34 minutes.  Don't overbake because you want the center to be softish.

-The sauce can be made a head of time and rewarmed on the stove or in the microwave.

-I would take the time to toast the nuts.  They are so much better that way.  I used walnuts this time.

-Just dump the whole bag of butterscotch chips in.  The bag will probably be two cups, more or less.

This is not brown enough yet, but it's getting there.

-The browned butter adds SO much flavor.  It will take about 3-5 minutes for it to become nutty smelling and brown.  Expect for it to be foamy. 

-This dessert really is best warm.  Let it cool for about 15 minutes, so it will cut easily.  It will still be perfectly warm enough to melt the ice cream.

Cast Iron Butterscotch-Oatmeal Cookie Skillet With Butterscotch-Bourbon Drizzle

1/2 cup butter
1 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1/3 cup sugar
1/3 cup packed dark brown sugar
2/3 cup packed light brown sugar
2 eggs
1 teaspoon vanilla
2 cups quick-cooking oats
2 cups butterscotch chips
1 1/4 cup chopped toasted pecans
1/2 cup butter
1 cup packed light brown sugar
1 cup heavy cream
3 tablespoons bourbon whiskey
1/2 teaspoon salt
1 teaspoon vanilla extract
Vanilla ice cream, if desired

Preheat oven to 350 degrees.  In a small heavy saucepan, heat 1/2 cup butter over medium heat until melted.  Continue to cook for 3-4 minutes or until light brown and nutty smelling, stirring occasionally.  Remove from heat and cool completely.

Stir together the flour, baking powder, baking soda, and 1/2 teaspoon salt; set aside.  Beat the cooled butter, shortening, 1/3 cup sugar, the dark brown sugar, 2/3 cup light brown sugar, the eggs, and vanilla on medium speed until light and fluffy.  Mix in flour mixture until combined.  Stir in the oats, butterscotch chips and chopped pecans.  Spread evenly in an ungreased 10-inch cast iron skillet.  Bake for 30-35 minutes or until golden brown around edges and on top.  Do not overbake.  Cool for about 15 minutes before cutting.

Meanwhile, melt 1/2 cup butter in a medium heavy saucepan over medium heat. Add 1 cup light brown sugar, the cream, the bourbon, and 1/2 teaspoon salt and whisk until well blended.  Bring to a boil, then reduce heat to rapid simmer and cook for five minutes, whisking occasionally.  Remove from heat and stir in 1 teaspoon vanilla.  Sauce will thicken as it cools.

To serve, slice warm cookie into 8-10 wedges.  Place a scoop of vanilla ice cream on each slice if desired, then drizzle with the butterscotch-bourbon sauce.  Store any remaining sauce in refrigerator.

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  1. Congrats on the win. This cookie sure does deserve it! It looks delicious and definitely perfect for a snowstorm.

  2. Wow!!! Huge congrats on the win, Lorie, and I can see why--this looks over-the-top delicious.

  3. This looks so beautiful and delicious, you take amazing photos.

  4. Your photos are extremely gorgeous and your dessert looks soo rich and decadent!!! I'm going to have to try this once I get some butterscotch chips. Yummy.

  5. Love your twist on a traditional cookie cake, Lorie! I want lick that plate clean!

  6. Delish! Had to pin it.

  7. Yes, the MN girl is wondering if you meant "Wind chill of 39 degrees" . . . BELOW ZERO? . . . because if it's just "Wind chill of 39 degrees" well, pfffffffft :)
    Yummmm, the cookie looks delish . . . as do all of your goodies!

  8. I never saw anything like this come out of my Nana's Mississippi kitchen - I guess I'll just have to make it in her honor. It looks fantastic!!!

  9. It's winter over here so your dessert is perfect for me :)

  10. This looks delicious! Is there anything that I could use instead of the butterscotch chips? We don't have them in Australia that I've come across :(

    1. Hi Katherine--I think you could use chocolate chips just as well for a big ol' deep dish chocolate chip cookie. :)

    2. Thanks Lorie. I've also just discovered an online shop based out of Australia that sells most of the things I miss out on, like butterscotch chips! And Jiffy corn muffin mix : )

  11. YUM! My best friend's mom makes butterscotch oatmeal cookies that this reminds me of. They're just the recipe from the Nestle bag, but they somehow taste so much better when she ships them from PA to CA for us :)

  12. I seriously think this is the best looking and sounding cookie ever! I adore the idea of baking int in the cast iron. I added it to my National Cookie Month round up here: