I’m slacking here on my blog posts. I had a good run going but it’s been a couple of weeks since my last post. Summer vacation among other things have kept me from baking (so sad!). Along with summer fun, … Continue reading
Just like every other holiday, I think I can make a ton of themed desserts. This 4th of July was no exception as I wanted to bake a million red, white, and blue desserts and thought I would have the … Continue reading
So much to bake, so little time! The list of recipes I want to make keeps getting longer and longer. However, when I came across a skillet cookie recipe on Averie Cooks, this became a priority. She created a chocolate chip peanut butter oatmeal skillet cookie. And I love my cast-iron skillet! I don’t use it enough so making this was perfect. I adapted it a little and made a white chocolate peanut butter oatmeal skillet cookie.
For this recipe, I thought it would be perfect to use my White Chocolate Wonderful and the white chocolate chips I already had. These were left over from the white chocolate peanut butter oatmeal cookies I made not too long ago. An Averie Cooks recipe of course.
Right from the beginning, I thought I did something wrong. The recipe says to pour part of the batter into the skillet, but mine was in no way pourable. It was very thick and I did more of dropping the batter into the skillet. I thought I missed something, but I didn’t.
And then there is the condensed milk mixed with peanut butter. Yum! You pour this into the skillet, add the white chocolate chips, and put the remaining batter on top. I made a mistake here but it doesn’t really matter. I forgot to put the chips in before the remaining batter so I did my best to push them into the condensed milk/peanut butter mixture. And I didn’t measure but dumped in about a ½ bag, which I figure, is about 1 cup. You can never have too many!
Can you say delicious?! I think that anything made in a cast-iron skillet is going to taste great. Eat this warm with vanilla ice cream and you have yourself an amazing dessert. What’s awesome about this is it is slightly gooey on the inside, the perfect way to have a cookie if you ask me.
If you want to make this, you can find the original recipe here!
The next skillet dessert I am going to bake is a pumpkin cookie cake by Willow Bird Baking. This is another recipe that has been on my list for quite a while. I am going to use my homemade pumpkin puree for this one. Stay tuned!