Oatmeal Chocolate Chunk Salted Coffee Caramel Apple Skillet Cookie

4.72 from 7 votes

Oatmeal Chocolate Chunk Salted Coffee Caramel Apple Skillet Cookie

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.

Prep Time20

Cook Time25

Total Time45

Course: Dessert, Snack

Cuisine: American

Servings: Servings

Calories: 1058kcal

Author: Tieghan Gerard

Ingredients

1 3/4 cups + 2 tablespoons oatmeal
1 1/2 cups all-purpose flour (or half all-purpose half whole wheat, or all whole wheat pastry flour)
1 cup brown sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup coconut oil melted (or canola)
2 eggs
2 teaspoons vanilla extract
4-6 ounces semi-sweet or dark chocolate chopped into chunks (about 1 cup)

Salted Coffee Caramel (or 1 1/2 cups salted caramel sauce)

1 cup black coffee
1 1/4 cups brown sugar add 1/4 white sugar if you like a sweeter cookie
1 cup canned coconut milk or heavy cream
2 tablespoons butter
1 tablespoon Kahlua
1/4 teaspoon kosher salt
coarse sea salt for sprinkling
2 - 3 of your favorite apples I used honey crisps and granny smith
[toasted pecans | https://www.halfbakedharvest.com/sweet-salty-bourbon-cinnamon-pecan-caramel-apples-chocolate-drizzle/] for topping
ice cream optional

Instructions

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!

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