THE BEST BROWN BUTTER OATMEAL CHOCOLATE CHIP COOKIE SKILLET

Preheat the oven to 350F. Generously grease a 10” cast iron skillet with butter; set aside.

Brown the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5-8 minutes). Remove from the heat and immediately pour into a large bowl. Set aside and allow to cool slightly.

In a separate medium bowl, whisk together the flour, oats, baking soda, and salt. Set aside.

Once the brown butter is slightly cooled, add both sugars and whisk until combined.

Whisk in the eggs/egg yolk and vanilla until fully combined and lighter in color.

Add the dry ingredients to the wet. Use a wooden spoon or spatula to mix until just combined. Then, fold in the chocolate chips/chunks.

Transfer and press the batter into the prepared skillet, making sure it is in an even layer.

Bake at 350F for 20-25 minutes, or until the edges are just golden brown, the top is crinkly, and the center has puffed yet is still very gooey in the middle (it will continue to bake once it’s out of the oven so don’t over-bake it). You can bake it longer if you prefer it more done!

Allow to cool for at least 10 minutes before serving.

Make the easy salted caramel (if using), by mixing together all of the ingredients in a medium bowl, until smooth.

Serve the cookie skillet warm with a scoop of vanilla ice cream, flaky sea salt, and a drizzle of salted caramel, if desired.

Enjoy!