Use your cast-iron skillet to make this easy Oatmeal Butterscotch Toffee Skillet Cookie. No mixer required!
You will often find me blogging about the combination of Butterscotch and Toffee. The flavors work so well together that I had to try it in an Oatmeal Skillet Cookie. Skillet cookies are so easy to make because you simply melt the butter in a skillet, whisk the eggs, add the flour and then the chips, and bake. It is pretty drizzled with chocolate, butterscotch, or caramel, and served with a scoop of ice cream. YUM! You only need your cast-iron skillet to make this dessert. You use it on top of your stove to melt the butter and then in the oven to bake the cookie. It is truly so simple and tastes amazing.
Hiland Dairy Products
I hope you noticed the Hiland Dairy Milk and butter in some of these pictures. I have always used Hiland Dairy products, so it was a perfect match for me to help promote. Hiland Dairy offered me free products to try in recipes. Yes, Hiland Dairy gave me products to use in this recipe. However, the opinions expressed are my own. Hiland Dairy is farmer-owned. They make delicious tasting products that are free of artificial growth hormones. This is important to me which is why I love using their dairy products.
If you live in Missouri, Nebraska, Kansas, Oklahoma, and Arkansas, you are probably already familiar with Hiland Dairy. Did you know they not only make milk, cheese, ice cream, half & half, heavy cream, butter, buttermilk, dips, and yogurt, but they also distribute fresh fruit juices, Red Diamond Teas, almond milk, and soy milk?
For more information about Hiland Dairy, Follow Hiland Dairy on Twitter, like them on Facebook for special deals and announcements, and follow Hiland Dairy’s Pinterest page.
Oatmeal Butterscotch Toffee Skillet Cookie
- 1 cup Two sticks real unsalted butter
- 1 cup firmly packed brown sugar
- 3/4 cup granulated sugar
- Two large eggs
- Two teaspoons pure vanilla extract
- 1-1/2 cups all-purpose flour
- 1-1/2 cups rolled oats traditional or old fashioned oats not quick-cooking
- One teaspoon baking soda
- One teaspoon salt
- 1 – 11- ounce bag Butterscotch chips
- 1-1/3 cup 1- 8-ounce bag toffee bits (or crushed Heath bars)
- In a large (10 inch) cast iron skillet, melt the butter.
- Add the brown sugar and granulated sugar and stir until dissolved.
- Allow this to cool down until it is just warm.
- Add two beaten eggs.
- Stir in 2 teaspoons vanilla.
- Mix the flour, oats, baking soda and salt with a whisk.
- Stir in the flour mixture with the butter and sugar mixture.
- Stir in the butterscotch chips, and toffee bits.
- Press the batter down into the skillet.
- Bake for 25 minutes at 375 degrees.
- SERVE drizzled with Butterscotch Ice Cream Topping
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