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

Printable Recipe

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

Sauce:

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.