Maybe it’s the cool temperatures that have me craving so many sweets lately. I can’t keep my hands off of them! Although, I should mention that it is quite beautiful here today in Colorado: 65 degrees and sunny. Just so you know, I made this over the weekend, when it was 10 degrees. I know, I know. We have crazy temperature swings around here. I’ll stop bragging though. I know many of you in the East aren’t having the weather we are here. I’m here to help though, by forcing you to bake cookies! There’s not much better than a fresh batch of chocolate chip cookies, except maybe when you throw a skillet cookie in the oven. The reason I love skillet cookies so much is because I’m lazy. Seriously, it can only be described as lazy that I would rather dump the dough into a skillet than scoop out individual portions. It’s really delicious though, I promise. There are just a couple of differences between the two. Normally, you will bake the skillet cookie for longer and at a lower temperature than you would a batch of cookies. This keeps the cookie from burning along the edges, while still cooking all the way through. Get rid of the wintertime blues and stuff your face with this cookie. You won’t be disappointed.
Beer: Odell Brewing’s Lugene
Style: Milk/Sweet Stout
Description: I know that I just paired/cooked with Lugene, but when I think of cookies, I think of milk. When I think of milk, I think of milk stout. When I think of milk stout, I think of chocolate. So here we are, back to one of my favorite chocolate milk stouts; and I knew that I just had to pair this skillet cookie with it. This chocolate milk stout is such a warming brew. I personally think it’s best consumed while lounging next to a fire on a cold, snowy night. I know many of you are getting more snow, so I thought this brew would be perfect in helping you guys get through it! Lugene is on the sweeter side, but so robust in caramel and coffee notes. It’s the perfect stout for the perfect cookie.
Make your life a little easier, and whip up a skillet cookie when you get a craving for something sweet! This skillet cookie is loaded with peanut butter!
- 1 cup all-purpose flour
- 3/4 cups whole wheat flour
- 1 1/4 cups rolled oats
- 1/2 teaspoon salt
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 cups unsalted butter, softened to room temperature
- 3/4 cup peanut butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 1/2 teaspoon vanilla extract
- 1 1/4 cups mini peanut butter cups, chopped
- Spray a 9 - 10 inch cast iron skillet with a non-stick spray and set aside. Preheat your oven to 350 degrees F.
- In a large bowl, whisk together the flours, rolled oats, salt, baking soda and baking powder. Set aside.
- In the bowl of your stand mixer (with paddle attachment fixed), or with a hand mixer, cream together the butter, peanut butter, brown sugar and granulated sugar until light and creamy. Add the egg and egg yolk and mix again until just incorporated. Add the vanilla extract and mix again until combined.
- With mixer set on the lowest speed, gradually add the dry ingredients to the wet just until the dough comes together and all of the flour has been incorporated.
- Fold in the chopped peanut butter cups.
- Pour the cookie dough into your prepared skillet and press down with your finger tips to even out. Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean (or with just a few crumbs).
- Remove from the oven, and let cool for just a couple of minutes. Serve immediately or cut into slices and store in an airtight container for up to a week. Enjoy!
Hardware: * Measuring Cups * Measuring Spoons * Non-Stick Spray * Cast Iron Skillet * Bowls * Whisk * Stand Mixer or Hand Mixer * Wooden Spoons * Sharp Knife * Cutting Board * Best served with vanilla ice cream! This recipe can also be baked in a 12-inch skillet. The cookie will be a tad thinner, but just as tasty.