This soft and chewy oatmeal butterscotch mini skillet cookie is made with butterscotch chips and oats, a classic combination! It's baked in a small cast iron skillet and is the perfect cookie for one or two people!
Heat oven to 350° F (177° C). Lightly butter a 6.5-inch cast iron skillet or a 5x5-inch baking dish and set aside. In a medium-sized bowl, cream together the melted butter, granulated sugar, and brown sugar until well blended. Beat in the egg yolk and the vanilla.
In a separate small bowl, mix together the flour, oats, baking soda, and ground cinnamon.
Pour the flour mixture into the butter/sugar mixture and mix until combined. Gently stir in the butterscotch chips.
Press the cookie dough into the skillet and bake for 18-20 minutes or until it looks barely golden. Do not over-bake it, the cookie will continue to cook in the hot skillet when you take it out of the oven.
Allow to cool in the skillet for at least 10 minutes before cutting.
Notes
Grease the Skillet: It's essential to apply a generous coating of butter or oil spray to the skillet. This ensures your cookie will release easily without sticking, preserving its perfect shape and texture.
Measure Flour Accurately: Precision is key when measuring flour to prevent a dense cookie. Spoon the flour into your measuring cup until it's heaped, then level it off with a straight edge, such as the back of a knife, for the exact amount needed.
Watch the Baking Time: To capture that ideal balance of gooey center and crisp edges, pay close attention to the baking process. Once you notice the perimeter turning a light golden brown, it's time to take the skillet out of the oven, even if the center seems slightly underdone—it will continue to cook in the residual heat.