Brown Sugar Oatmeal Cast Iron Cookie

They say necessity is the mother of invention, now I know I didn’t invent the cast iron cookie, but I’d imagine whoever did was in a situation similar to my own: I don’t have a baking sheet.

I know it sounds silly, but I moved recently and my old dingy baking sheets I got at a restaurant auction did not make it to the new kitchen. So when the craving set in for some form of sweet treat I was faced with a problem: I had the ingredients but no way of baking them in the oven. And that’s when it clicked - my 12 inch cast iron skillet would do the trick. It’s well seasoned and absolutely ready for the oven. I had always known of cast iron cookies but saw them as sort of a gimmick and boy, am I glad to say I was wrong.

The recipe itself isn’t too crazy, it's really just what I had on hand. But I’m excited to share what I’ve learned in my different trials of this method (each attempt better than the last with the first still being a great contender). I tinkered with the ratios, quantities and temperatures until I landed on what I think is the perfect setup. Higher heat led to a crispier crust, whereas greater use of brown sugar over white sugar left me with a more caramel-like flavor that paired very well with the crispy crust. Oatmeal, brown sugar and ginger created a flavor that isn’t overly sweet yet still reminded me of a brown sugar pop tart. This recipe is simple, fairly quick, and absolutely delicious.

Brown Sugar Oatmeal Cast Iron Cookies

Scroll down for a printable version of this recipe

Serves: 8

Prep Time: 15 minutes

Cook Time: 25 minutes

Inactive time: 1 hour for resting, if you can wait that long

Total Time: 1 hour, 40 minutes

2 1/4 cups brown sugar

2/3 cups granulated sugar

1 stick plus 2 Tablespoons unsalted butter, room temperature

2 large eggs

2 teaspoons vanilla extract

1 cup rolled oats

2 Tablespoons ground ginger

1 teaspoon kosher salt

2 cups flour

1/2 teaspoon baking soda

1. Preheat oven to 375 degrees F.
2. Using stand mixer with paddle attachment or a bowl and spoon, mix together all sugar and butter until combined.
3. Add eggs and vanilla, mixing again until combined with no streaks. The dough should look like cake batter.
4. Fold in rolled oats and kosher salt.
5. Working in batches, incorporate flour, ginger and baking soda.
6. Pour dough into buttered cast iron skillet and spread evenly with your fingers.
7. Bake for 20-25 minutes, until cookie has risen and edges are starting to brown and crisp.
8. If possible, let cool in the skillet for an hour before cutting into the cookie. (But there's no shame in impatience - I think I lasted only 20 minutes.)

*Chef’s Note: I won’t get into cast iron care as it’s been covered a multitude of time in our blog. Here are just a few to check out: 

• Cast Iron Care: Making an Oldie New Again
• Caring for your Cast Iron
• Use a Cast Iron Pan to Make Breakfast, Lunch, Dinner and Dessert

If you want to up your baking skills, The Chopping Block offers classes for everyone:

• Hands-On Artisanal Breads Boot Camp Saturday, September 9 10am
• Hands-On Gluten-Free Baking and Pastry Friday, September 15 11am
• Hands-On How to Bake Bread Saturday, September 23 11am
• Hands-On Pastry Boot Camp: Modern European Desserts Saturday, October 7 9am
• Hands-On Pie and Tart Boot Camp: Fall Menu Saturday, October 14 10am
• Hands-On Cupcake Boot Camp: Fall Menu Saturday, October 28 10am

Yield: 8

Author: Dan Walsh

Print

With ImageWithout Image

Brown Sugar Oatmeal Cast Iron Cookies

Prep time: 15 MinCook time: 25 MinInactive time: 1 HourTotal time: 1 H & 40 M

Ingredients

• 2 1/4 cups brown sugar
• 2/3 cups granulated sugar
• 1 stick plus 2 Tablespoons unsalted butter, room temperature
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup rolled oats
• 2 Tablespoons ground ginger
• 1 teaspoon kosher salt
• 2 cups flour
• 1/2 teaspoon baking soda

Instructions

1. Preheat oven to 375 degrees F.
2. Using stand mixer with paddle attachment or a bowl and spoon, mix together all sugar and butter until combined.
3. Add eggs and vanilla, mixing again until combined with no streaks. The dough should look like cake batter.
4. Fold in rolled oats and kosher salt.
5. Working in batches, incorporate flour, ginger and baking soda.
6. Pour dough into buttered cast iron skillet and spread evenly with your fingers.
7. Bake for 20-25 minutes, until cookie has risen and edges are starting to brown and crisp.
8. If possible, let cool in the skillet for an hour before cutting into the cookie.

https://www.thechoppingblock.com/blog/brown-sugar-oatmeal-cast-iron-cookie