Oatmeal Chocolate Chunk Salted Coffee Caramel Apple Skillet Cookie
Oatmeal Chocolate Chunk Salted Coffee Caramel Apple Skillet Cookie requires approximately 45 minutes from start to finish. One portion of this dish contains roughly 17g of protein, 85g of fat, and a total of 1342 calories. For $3.42 per serving, you get a main course that serves 4. It is perfect for Halloween. If you have apples, kahlua, whole wheat flour, and a few other ingredients on hand, you can make it. This recipe is liked by 1238 foodies and cooks. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Half Baked Harvest. All things considered, we decided this recipe deserves a spoonacular score of 78%. This score is solid. Oatmeal Chocolate Chunk Skillet Cookie with Salted Caramel, Salted Dark Chocolate Chunk Skillet Cookie, and Salted Caramel Chocolate Chunk Cookie Bars are very similar to this recipe.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
2 - 3 of your favorite apples (I used honey crisps and granny smith)
3/4 teaspoon baking soda
1 cup brown sugar
2 tablespoons butter
1 cup canned coconut milk (or heavy cream)
coarse sea salt, for sprinkling
3/4 cup coconut oil, melted (or canola)
1 cup black coffee
4-6 ounces semi-sweet or dark chocolate, chopped into chunks (about 1 cup)
2 eggs
1 tablespoon Kahlua
1/4 teaspoon kosher salt
1 3/4 cups + 2 tablespoons oatmeal
toasted pecans , for topping
1/4 teaspoon salt
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour (or half all-purpose, half whole wheat, or all whole wheat pastry flour)
Equipment:
candy thermometer
pot
frying pan
whisk
oven
mixing bowl
stand mixer
Cooking instruction summary:
Preheat the oven to 350 degrees. Grease 10 or 12 inch oven safe skillet.To make the the caramel add the coffee and brown sugar in a medium sauce pot. Bring a a boil and boil 5 minutes. Slowly add the coconut milk and butter, whisk to combine. Bring back to a boil, reduce heat to a low boil and cook 5 -10 minutes longer, until the sauce has thickened and coats the back of a spoon. If using a candy thermometer do not let the sauce go above 180 degrees F. Remove from the heat and stir in the Kahlua and salt, set aside. To make the cookie dough, in a large mixing bowl or bowl of a stand mixer, add the oatmeal, flour, brown sugar, baking soda, salt, melted coconut oil, eggs and vanilla and beat until combined and the dough holds together (the dough will seem oily, this is good). Mix in about 1 cup of the chocolate chunks.Turn half the batter out into a prepared pan, pushing the dough into pan. Then pour about 1 cup of the caramel overtop and spread it out all over the cookie. Sprinkle with some chocolate chunks and then place the remaining half of the dough over the chunks. Some of the chunks will most likely be sticking out, that is fine. Don't worry about it looking perfect. If desired you may even add more chocolate to the top. Most of the time I do.Bake for about 20-25 minutes, just do not over bake. Underdone is always better in my opinion. Remove from the oven and let sit 5 minutes. Top with the thinly sliced apples, a good drizzle of the remaining caramel and then finish with the roasted pecans and a sprinkle of sea salt. DEVOUR and enjoy! Oh, and if you are feeling real crazy, add a scoop of ice cream!
Step by step:
1. Preheat the oven to 350 degrees. Grease 10 or 12 inch oven safe skillet.To make the the caramel add the coffee and brown sugar in a medium sauce pot. Bring a a boil and boil 5 minutes. Slowly add the coconut milk and butter, whisk to combine. Bring back to a boil, reduce heat to a low boil and cook 5 -10 minutes longer, until the sauce has thickened and coats the back of a spoon. If using a candy thermometer do not let the sauce go above 180 degrees F.
2. Remove from the heat and stir in the Kahlua and salt, set aside. To make the cookie dough, in a large mixing bowl or bowl of a stand mixer, add the oatmeal, flour, brown sugar, baking soda, salt, melted coconut oil, eggs and vanilla and beat until combined and the dough holds together (the dough will seem oily, this is good).
3. Mix in about 1 cup of the chocolate chunks.Turn half the batter out into a prepared pan, pushing the dough into pan. Then pour about 1 cup of the caramel overtop and spread it out all over the cookie. Sprinkle with some chocolate chunks and then place the remaining half of the dough over the chunks. Some of the chunks will most likely be sticking out, that is fine. Don't worry about it looking perfect. If desired you may even add more chocolate to the top. Most of the time I do.
4. Bake for about 20-25 minutes, just do not over bake. Underdone is always better in my opinion.
5. Remove from the oven and let sit 5 minutes. Top with the thinly sliced apples, a good drizzle of the remaining caramel and then finish with the roasted pecans and a sprinkle of sea salt. DEVOUR and enjoy! Oh, and if you are feeling real crazy, add a scoop of ice cream!
Nutrition Information:
covered percent of daily need
