Have you ever made a skillet cookie?
Oh dear gosh, I really hope you have!
Never made one before yesterday.
Not even one.
Never had one either, but that has to be obvious because if I had, I would have been making them at least once a week. I am honestly a little (err a lot) sad that I have been missing out on these skillet cookies my whole life. I mean, it has to be one of the better things I will ever make in my skillet.
I made this yesterday. I never show you guys stuff I made the day before, but this could not wait. I was just too excited about it.
And even with making your own caramel sauce it could not be any easier to throw together!
And I promise, I am not messing with you.
Like even if you are the busiest person ever, you could still make these everyday.
Fine, that is maybe a little stretch. I’m sure if you are the busiest person ever, with a task list a mile long, than making a skillet cookie might not make it on to that list everyday. But once a week for sure.
So there are not any apples baked INTO the cookie.
I am still all about a fresh crisp caramel apple though.
Like these bourbon caramel apples. SO good.
So instead of baking the apples into the cookie, I just topped the HOT and GOOEY cookies with fresh apples and an extra drizzle of caramel sauce.
I say extra because the whole center of this cookie is filled with salted coffee caramel. It’s crazy, insane, awesomeness!
I gotta tell you a little about the coffee caramel.
And really, I only have one thing to say.
WOW. It’s good caramel sauce, really good!
Your house is going to smell incredible.
There’s coffee, Kahlua, caramel and oatmeal all in one irresistible cookie. It’s fall baking like no other.
Oh, and it’s loaded with chocolate chunks.
I know, I know. YUM.
- Preheat the oven to 350 degrees. Grease 10 or 12 inch oven safe skillet.
- To make the the caramel add the coffee and brown sugar in a medium sauce pot. Bring a a boil and boil 5 minutes. Slowly add the coconut milk and butter, whisk to combine. Bring back to a boil, reduce heat to a low boil and cook 5 -10 minutes longer, until the sauce has thickened and coats the back of a spoon. If using a candy thermometer do not let the sauce go above 180 degrees F. Remove from the heat and stir in the Kahlua and salt, set aside.
- To make the cookie dough, in a large mixing bowl or bowl of a stand mixer, add the oatmeal, flour, brown sugar, baking soda, salt, melted coconut oil, eggs and vanilla and beat until combined and the dough holds together (the dough will seem oily, this is good). Mix in about 1 cup of the chocolate chunks.
- Turn half the batter out into a prepared pan, pushing the dough into pan. Then pour about 1 cup of the caramel overtop and spread it out all over the cookie. Sprinkle with some chocolate chunks and then place the remaining half of the dough over the chunks. Some of the chunks will most likely be sticking out, that is fine. Don't worry about it looking perfect. If desired you may even add more chocolate to the top. Most of the time I do.
- Bake for about 20-25 minutes, just do not over bake. Underdone is always better in my opinion. Remove from the oven and let sit 5 minutes. Top with the thinly sliced apples, a good drizzle of the remaining caramel and then finish with the roasted pecans and a sprinkle of sea salt. DEVOUR and enjoy! Oh, and if you are feeling real crazy, add a scoop of ice cream!
I’ll just be going to make another one now. The one from yesterday is long gone…