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One Pan Breakfast: Maple Oatmeal Raisin Skillet Cookie

Baker Bettie Breakfast, Cookies, Skillets, Sweets 55 Comments

Maple Oatmeal Raisin Skillet Cookie with Greek Yogurt

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Maple Oatmeal Raisin Skillet Cookie with Greek Yogurt

I saw this a while back and have been wanting to do something similar with my cast iron skillet for some time now.

I don’t have any baking science for you today.

I think I am still in a breakfast coma and I can’t come up with anything to teach right now.

So I will just let you look at this breakfast.

And wish you were at my house this morning.

Maple Oatmeal Raisin Skillet Cookie with Greek Yogurt

Wouldn’t this be so pretty to take to serve at a brunch?

And you can scoop it out like a cobbler.

Maple Oatmeal Raisin Skillet Cookie with Greek Yogurt

Or serve it to your family on the weekend and eat it right out of the pan.  Like we did.  Don’t judge.

Maple Oatmeal Raisin Skillet Cookie with Greek Yogurt

Maple Oatmeal Raisin Skillet Cookie
 
Prep time
Cook time
Total time
 
Ingredients
  • ½ cup unsalted butter
  • 1 cup brown sugar
  • ½ tsp maple extract
  • 1 egg
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • ½ tsp cinnamon
  • 1¼ cups all-purpose flour
  • ½ cup old fashioned oatmeal
  • ½ cup raisins
  • ½ cup walnuts, toasted
  • Raw Sugar (optional)
  • Greek Yogurt (or your favorite kind of yogurt) (optional)
Instructions
  1. Preheat oven to 375 degrees.
  2. Heat a cast iron skillet over medium heat. Melt the butter and stir frequently until the butter browns. Stir in the brown sugar and maple extract. Remove from the heat and let cool for about 8 minutes. (you want the pan to be warm but not hot.)
  3. Crack an egg into the skillet and whisk into the mixture. Add the cinnamon, salt, and baking soda and stir until combined. Add the flour to the skillet and stir slowly until incorporated.
  4. Add your mix-ins: oatmeal, walnuts, and raisins. Combine. I find using clean hands is the best. Pat evenly over the skillet.
  5. Top with raw sugar if desired. Bake in a 375 degree oven for 14-18 minutes, until set. Serve warm with yogurt if desired.
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Comments 55

  1. Matthew

    I had a moderate fail on this one – probably because I have a fair amount of baking experience but only with a very few recipes, so my science is weak.

    We aren’t a sweet-tooth family, so I cut the brown sugar in half, and also used 3 tbsp. real maple syrup instead of the extract. We also don’t use baking soda, so I used cream of tartar + baking powder. If anything I would have expected these changes to make it more liquidey, but on adding the flour everything balled up into a giant glob of dense, sticky yum that stuck to my spoon. It was a real effort to pry it off the spoon, and even trying to press it in it stuck to my fingers and wouldn’t stay in the skillet!

    The only thing I can think is I need to let my skillet cool longer, that it was too warm and was cooking the batter as I was stirring and pressing…

    In any event, I’m sure it will taste excellent – it just came out of the oven and is cooling!

    Thanks!

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