Giant 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
• 1/2 tsp kosher salt
• 1 tsp ground cinnamon
• 2 medium Honeycrisp apples
• 1/3 cup old-fashioned oats
• 1/2 cup semi-sweet chocolate chips
• 1/2 tsp flaky sea salt

Instructions

1. 1Preheat the oven to 350°F. Place a 10-inch cast-iron skillet on the stove over medium heat and melt the butter until it foams, turns golden, and smells nutty, about 4 to 5 minutes; swirl often so the milk solids brown evenly without burning.
2. 2Pour the browned butter into a large mixing bowl and let it cool 3 minutes so it will not scramble the egg. Whisk in both sugars until the mixture looks glossy and slightly thickened.
3. 3Beat in the egg and vanilla until fully smooth and ribbon-like. In a separate bowl stir together the flour, baking soda, salt, and cinnamon.
4. 4Fold the dry mixture into the butter mixture just until no dry streaks remain; the dough will be soft and sticky. Peel, core, and dice the apples into 1/2-inch pieces.
5. 5Gently fold the diced apples, oats, and chocolate chips into the dough so the fruit is evenly distributed. Scrape the entire dough into the same skillet and press it into an even layer reaching the edges.
6. 6Bake on the center rack for 22 to 26 minutes until the edges are deep golden brown, the center is set but still soft, and a toothpick inserted near the middle comes out with moist crumbs.
7. 7Remove the skillet and immediately sprinkle the flaky sea salt over the hot surface. Cool in the pan on a wire rack for at least 15 minutes so the cookie firms enough to slice cleanly.
8. 8Cut into 6 wedges with a sharp knife or pizza cutter. Serve warm straight from the skillet, optionally with a scoop of vanilla ice cream melting into the chocolate pockets.