One Pan Breakfast: Maple Oatmeal Raisin Skillet Cookie
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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.
Wouldn’t this be so pretty to take to serve at a brunch?
And you can scoop it out like a cobbler.
Or serve it to your family on the weekend and eat it right out of the pan. Like we did. Don’t judge.
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/2 tsp maple extract
- 1 egg
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 tsp cinnamon
- 1 1/4 cups all-purpose flour
- 1/2 cup old fashioned oatmeal
- 1/2 cup raisins
- 1/2 cup walnuts, toasted
- Raw Sugar (optional)
- Greek Yogurt (optional)
- Preheat oven to 375 degrees.
- 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.)
- 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.
- Add your mix-ins: oatmeal, walnuts, and raisins. Combine. I find using clean hands is the best. Pat evenly over the skillet.
- Top with raw sugar if desired. Bake in a 375 degree oven for 14-18 minutes, until set. Serve warm with yogurt if desired.
Amount Per Serving: Calories: 0