I inherited my skillet from my in-laws when we bought their house, and until I started my blog and baking more, had no idea it was called anything other than a frying pan. I now realise that skillets are an entirely different kettle of fish to bog standard frying pans, and I love their versatility. I use mine almost every day making things like omelettes and pancakes, and even desserts, like this gorgeous, huge, share-with-your-friends cookie.
This dessert is gluten free and uses oat flour. I love oat flour for so many reasons and swap it with regular flour in baking where I can. It is also pretty economical to buy, especially if you compare it to special gluten free flour blends in the shops, and the subtle nutty flavour of the oats just adds an extra dimension to baking, especially in cookies.
The skillet I have at home is medium-sized (10 inches in diameter) and this cookie was more than enough for a family of four to share. The texture is not gooey as the oat flour tends to yield a slightly drier consistency in cookies, but when warm it is delightfully soft and delicious, especially with the generous drizzle of chocolate on top (and if it is a special occasion, a dollop of ice-cream?).
- 1 egg
- 50g (1/4 cup) butter
- 55g (1/4 cup) brown sugar
- 1 teaspoon vanilla sugar (or extract)
- 80g (3/4 cup) oat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 65g (1/2 cup) white chocolate (chopped) - see notes
- 65g (1/2 cup) milk chocolate (chopped)
- 20g (1/5 cup) white chocolate
- 20g (1/5 cup) milk chocolate
I don't use chocolate chips in my baking but chop up regular chocolate into chunks. Feel free to use chips if you prefer!
- Pre-heat the oven to 350°C (175°F) and grease a medium-sized skillet (mine is 10 inches in diameter).
- Cream the butter and sugar until light and fluffy and then beat in the egg.
- In a separate bowl, sift together the vanilla sugar, oat flour, baking soda and cinnamon, then add to the wet ingredients and stir until combined. Lastly, add the chopped white and milk chocolate chunks and stir just until they are evenly distributed.
- Pour into the skillet and then bake for around 20 minutes, until the top is crispy but the middle is just baked.
- Melt the white and milk chocolate and then drizzle over the top. Tuck in while still warm (if you are feeling naughty, throw on some vanilla ice-cream). Enjoy!
This recipe was created and written by Tracy from The Culinary Jumble, a blog about making balanced, homemade food from scratch. You can find her on Facebook, Twitter, and on her blog, The Culinary Jumble.