Early-Apple Cinnamon Skillet Cookie

Skillet cookies capture the shareable spirit of casual American baking, straight from oven to table. This one folds crisp early-season apples, cinnamon, and white chocolate into a buttery oat dough baked golden in one pan.

Serves 6 · 15 min prep · 25 min cook

Estimate for one serving

• 365 cal
• 4g protein
• 52g carbs
• 16g fat

Every recipe here is free to read.

Ingredients

• 1/2 cup unsalted butter
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1.5 tsp vanilla extract
• 1.25 cups all-purpose flour
• 1/2 tsp baking soda
• 1.5 tsp ground cinnamon
• 1/2 tsp kosher salt
• 2 small crisp baking apples
• 1/3 cup old-fashioned oats
• 1/3 cup white chocolate chips
• for finishing flaky sea salt

Instructions

1. 1Preheat oven to 350°F. Melt the butter in a 10-inch oven-safe skillet over medium heat until it foams and smells nutty, about 2 minutes; swirl to coat the pan then pour the browned butter into a mixing bowl to cool slightly.
2. 2Whisk brown sugar and granulated sugar into the warm butter until smooth.
3. 3Beat in the egg and vanilla until the mixture looks glossy.
4. 4In another bowl stir together flour, baking soda, cinnamon, and kosher salt.
5. 5Fold the dry ingredients into the butter mixture just until no flour streaks remain.
6. 6Peel, core, and dice the apples into small 1/2-inch pieces; fold them into the dough along with the oats and white chocolate chips.
7. 7Scrape the thick dough back into the same skillet and press it into an even layer reaching the edges.
8. 8Bake until the edges are deep golden and the center is just set with a slight soft underbake, 22 to 26 minutes.
9. 9Remove from oven and immediately sprinkle flaky sea salt over the hot surface.
10. 10Cool in the skillet 15 minutes so slices hold together.
11. 11Cut into wedges and serve warm, optionally with a scoop of ice cream.
12. 12Leftovers reheat beautifully the next day in a low oven.