Blueberry Chocolate Chip Skillet Cookie
Recipe GLPR05fa4cfb133568
A delicious skillet cookie combining a soft, buttery base dotted with blueberries and chocolate chips, topped with a crunchy lemon-pecan oat crumble. Baked in a cast-iron skillet until golden, this dessert serves 10 and is perfect for sharing.
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Ingredients
3 tablespoons cold butter, cubed, plus more for the topping
1/4 cup brown sugar
1 tablespoon brown sugar (for topping)
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips
1/2 cup fresh blueberries
2 tablespoons lemon zest
1/2 cup pecans
3/4 cup rolled oats
Directions
In a large mixing bowl, cream together the 3 tablespoons of cold cubed butter, 1/4 cup brown sugar, and 1/2 cup granulated sugar using a wooden spoon until the mixture is smooth and creamy.
Beat in the vanilla extract and egg until well combined.
Add the flour, baking soda, and salt to the bowl and mix until just incorporated. Be careful not to overmix.
Gently fold the chocolate chips and blueberries into the batter using a spatula or wooden spoon.
Spread the batter evenly into an 8–10 inch skillet.
Preheat your oven to 350°F.
While the oven heats, add the lemon zest, pecans, 1 tablespoon brown sugar, and rolled oats to a food processor. Pulse to combine, then add cubed cold butter and pulse until the mixture becomes crumbly.
Sprinkle the crumble topping evenly over the batter in the skillet, spreading it to the edges and pressing down lightly so it sits flat.
Bake in the preheated oven for 25–35 minutes, until the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs.
Remove from the oven and let cool in the skillet for a few minutes before serving.
