Cookies on Christmas morning, too.
Oatmeal Raisin Breakfast Skillet Cookie
1/2 cup unsalted butter
3/4 cup old-fashioned large-flake oats
1 cup all-purpose flour
1/2 cup dark brown sugar
1/2 cup granulated sugar
3/4 tsp baking soda
1 tsp freshly ground cinnamon
1/8 tsp freshly grated nutmeg
2/3 cup raisins
2 tsp vanilla extract
1/4 tsp salt
Preheat oven to 350F.
Toast the oats in a dry pan over medium heat until golden and fragrant. Remove from heat.
Melt butter in an 8-inch cast-iron skillet over low heat. Stir in sugars, vanilla and spices. Remove from heat to cool until you can touch the butter without burning your finger.
Meanwhile, whisk together the flour, toasted oats, baking soda and salt in a separate bowl until well combined.
Crack the egg into a bowl. Whisking constantly, pour a tiny bit of the butter mixture into the bowl to temper the egg. Add the egg to the skillet and whisk to combine well.
In several additions, stir in the dry ingredients.
Press the dough down into the pan to flatten, making sure it’s of even thickness all over.
Bake in preheated oven for 25-30 minutes, or until golden brown.
Serve with vanilla ice cream, rum-raisin ice cream or yogurt.