Brown-Butter Honeycrisp Apple Skillet Cookie

Serves 6 · 15 min prep · 30 min cook

Ingredients

• 10 tbsp unsalted butter
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp kosher salt
• 2 medium Honeycrisp apples
• 1/3 cup old-fashioned oats
• 1/2 cup white chocolate chips
• 1/4 tsp flaky sea salt

Instructions

1. 1Preheat the oven to 350°F. Place a 10-inch cast-iron skillet over medium heat and add the butter. Cook, swirling often, until the butter foams, turns deep golden, and smells nutty, about 4 to 5 minutes; immediately pour into a large mixing bowl to stop the cooking.
2. 2Let the brown butter cool 3 minutes so it is warm but not hot. Whisk in both sugars until the mixture looks glossy and slightly thickened.
3. 3Crack in the egg and add the vanilla; whisk vigorously for a full minute until the batter lightens a shade and looks emulsified.
4. 4In a separate bowl stir together the flour, baking soda, cinnamon, and kosher salt. Tip the dry ingredients into the butter bowl and fold with a spatula just until no dry streaks remain.
5. 5Peel, core, and dice the apples into ½-inch pieces. Fold the diced apples, oats, and white chocolate chips into the dough until evenly distributed; the dough will be thick and studded.
6. 6Scrape the entire dough into the same skillet (no need to wash it) and press it into an even layer that reaches the edges. Sprinkle the top lightly with flaky sea salt.
7. 7Bake on the center rack for 22 to 26 minutes until the edges are deep golden brown, the center is just set and still slightly soft, and a toothpick inserted near the middle comes out with a few moist crumbs.
8. 8Cool the skillet on a wire rack for at least 15 minutes so the cookie firms enough to slice cleanly. Cut into 6 wedges and serve warm, optionally with a scoop of vanilla ice cream melting over the top.