Oh my COOKIE SKILLET. I’ve been eager to share a brand new epic dessert with you all for fairly a while and let me simply say, that is one that you simply would possibly simply dream about. It really nearly made it into the cookbook, however I made a decision to good it for the weblog and provide the greatest deal with for sharing at your spring & summer time vacation festivities.
This unbelievable, gluten free tahini butterscotch cookie skillet has wealthy, caramel-like taste from brown butter (the one and solely) and darkish brown sugar. As all the time, I obtained just a little additional by mixing chocolate chip and butterscotch chips proper into the dough AND drizzling some on high. My go-to cookie is all the time a very good oatmeal chocolate chip, so I needed to make the bottom with chewy rolled oats.
Sprinkle just a little flaky sea salt on high for the proper candy and salty chew, high with scoops of vanilla ice cream, and prepare to devour!
Components on this tahini butterscotch cookie skillet
This unbelievable gluten free butterscotch cookie skillet has notes of caramel from wealthy brown butter and is splendidly chewy due to oatmeal. Right here’s what you’ll must make it:
- Butter: as I discussed, we’re browning that butter, child! I like to make use of salted butter for additional taste, however unsalted butter works as properly.
- Tahini: the skillet cookie will get moisture and a barely nutty taste from tahini.
- Brown sugar: I all the time use darkish brown sugar as a result of it has extra molasses and thus a richer taste.
- Eggs: you’ll want 2 eggs to assist the cookie skillet bake correctly.
- Flour: we’re utilizing almond flour to maintain the cookie skillet gluten free.
- Rolled oats: as a result of who doesn’t love an oatmeal cookie?! Be at liberty to make use of gluten free rolled oats.
- Baking staples: don’t overlook the vanilla extract (learn to make your personal right here!), baking soda, and salt.
- Combine-ins: we’re including each chocolate chips and butterscotch chips for the last word candy deal with.
- For topping: get just a little additional (like me) by melting extra chocolate and butterscotch with just a little coconut oil to create a luscious drizzle. I additionally love topping the tahini cookie skillet with flaky sea salt for a candy and salty deal with! I additionally love serving this tahini skillet cookie with scoops of vanilla ice cream. YUM.
Learn to brown butter
Browned butter provides a wealthy, caramel-like taste to this tahini butterscotch cookie skillet that basically takes it to the following stage. Plus, it’s SO simple to do! Get all of my suggestions for browning butter right here, and take a look at extra recipes utilizing brown butter right here.
Your substitution questions: answered
As with all of my baking recipes, I extremely recommend sticking to the recipe as is in order that it seems completely! Right here’s just a little FAQ about “can’s” and “can not’s” for swapping components on this tahini skillet cookie:
- For the almond flour: sadly, I can not suggest substitutes for the almond flour.
- For the rolled oats: I additionally don’t suggest substituting the oats for an additional ingredient.
- For the tahini: be at liberty to make use of pure, creamy cashew butter instead of the tahini. Almond butter may match, too, however I’d keep away from utilizing peanut butter.
- For the eggs: I haven’t examined this butterscotch cookie skillet utilizing flax eggs, however let me know within the feedback when you do!
Can I make it dairy free?
Sure! Merely use vegan butter, however don’t brown it, simply soften it. Then you should definitely use dairy free chocolate chips and, if you could find them, dairy free butterscotch chips.
How you can make this butterscotch skillet cookie
- Brown the butter. Begin by browning your butter immediately within the skillet you’ll be utilizing to bake the cookie. Switch it to a massive bowl and don’t wipe the skillet earlier than including your dough.
- Combine the moist components. Add the remainder of your moist components to the bowl together with your brown butter and whisk properly till it seems to be like caramel.
- Add the dry components. Combine your dry components immediately with the moist components.
- Assemble and bake. Unfold the cookie dough evenly into your skillet and bake it up till the center is ready, then let it cool.
- Prime & devour. Soften the butterscotch chips and chocolate chips in separate bowls with just a little coconut oil, then drizzle every of them over the skillet cookie. Prime with flaky sea salt and luxuriate in!
Wish to make bars or cookies as an alternative?
You may! In case you don’t have a big skillet (or don’t wish to make a skillet cookie) you may make butterscotch cookies or cookie bars:
- Make bars. Bake the dough in a 9×9 or 8×8 inch pan lined with parchment paper for 25-35 minutes or till good and golden brown alongside the sides. As soon as completed baking, soften your butterscotch and chocolate chips to drizzle on high. Sprinkle with sea salt, and bear in mind to attend 20 minutes earlier than chopping into bars in order that they maintain collectively properly.
- Make cookies. Roll the dough into golf ball-sized dough balls, then bake on a big baking sheet lined with parchment paper for 11-13 minutes or till golden brown alongside the sides. Enable cookies to chill on the baking sheet for 10 minutes earlier than transferring to a wire rack to complete cooling. This may assist them maintain collectively. Don’t overlook the drizzles and a sprinkle of sea salt!
Storing suggestions
Retailer the tahini butterscotch cookie skillet lined at room temperature for as much as 5 days. If you’d like a fudge-like consistency, retailer it within the fridge.
Freeze it for later
- Freeze the dough. I’d suggest dividing up the skillet cookie dough into 3-4 smaller dough balls for straightforward storing. Switch the dough balls to a number of reusable freezer-safe luggage or containers for as much as 3 months. When able to bake, merely thaw out the dough, press it into your ready skillet, and bake as directed. You’ll doubtless simply want so as to add just a few additional minutes of baking time!
- Freeze the baked skillet cookie. Await the butterscotch skillet cookie to chill utterly, then I’d suggest chopping it into 12-16 particular person bars. Switch the bars to a reusable freezer-safe bag or container lined with wax or parchment paper. As soon as able to eat, merely thaw out at room temperature and luxuriate in. In case you have house in your freezer you can too wrap the complete skillet in tinfoil and place it within the freezer. Thaw the skillet at room temp and serve!
Extra gluten free desserts you’ll love
Get all of my gluten free desserts right here!
I hope you LOVE this salted tahini butterscotch cookie skillet. In case you make it you should definitely depart a remark and a ranking so I understand how you appreciated it. Take pleasure in, xo!
The
Bold Kitchen
Cookbook
125 Ridiculously Good For You, Typically Indulgent, and Completely By no means Boring Recipes for Each Meal of the Day
Salted Tahini Butterscotch Cookie Skillet
A completely scrumptious ooey-gooey tahini butterscotch cookie skillet with notes of caramel due to a touch of brown butter and darkish brown sugar! This simple butterscotch cookie skillet is filled with candy butterscotch chips, chocolate chips, and chewy oatmeal for the last word deal with that’s good for sharing. Don’t overlook the chocolate and butterscotch drizzles, a sprinkle of sea salt, and scoops of vanilla ice cream!
Components
- Moist components:
- 4 tablespoons (57g) salted butter
- ½ cup (120g) tahini
- 1 cup (213g) packed darkish brown sugar
- 2 massive eggs, at room temperature
- 2 teaspoons vanilla extract
- Dry components:
- 1 cup (112g) nice blanched almond flour
- ¾ cup (71g) rolled oats, gluten free if desired
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ⅓ cup (30g) butterscotch chips
- ½ cup (30g) chocolate chips
- For the topping:
- 2 tablespoons butterscotch chips
- 2 tablespoons chocolate chips
- 1 teaspoon coconut oil, divided
- Maldon sea salt, for sprinkling
Directions
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Preheat the oven to 350 levels F.
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Soften the butter in a big 8-inch or 9-inch oven-safe skillet over medium warmth. (This is similar skillet you’ll bake in.) As soon as melted, whisk consistently; the butter will start to crackle, then foam. After a couple of minutes, the butter will start to show a golden amber colour. As quickly because the butter turns brown and offers off a nutty aroma, 5 minutes, take away from the warmth and instantly switch to a big bowl. Be sure you scrape all of the yummy brown bits from the pan; that is the place the flavour is! Enable the butter to chill within the bowl for five minutes earlier than continuing with the recipe. (Don’t wipe the skillet, because the brown butter is cooked in it, the skillet will already be greased and prepared for baking.)
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In the identical bowl, add the tahini, darkish brown sugar, eggs and vanilla extract. Whisk till easy and properly mixed and the combination resembles caramel.
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To the identical bowl, add the almond flour, oats, baking soda and salt. Combine with a wood spoon till properly mixed. Stir within the butterscotch chips and chocolate chips till properly dispersed into the dough. Add the dough to the identical skillet you browned your butter in, evenly spreading in direction of the sides to make sure a fair bake.
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Bake for 18 to 25 minutes till the sides are golden brown and the center is ready. Take away from the oven and permit it to chill for 10 minutes.
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Make the butterscotch topping: Add butterscotch chips and ½ teaspoon coconut oil to a small microwave-safe bowl. Microwave in 30 second increments, stirring in between, till melted.
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Make the chocolate topping: In a separate small microwave-safe bowl, add the chocolate chips and ½ teaspoon coconut oil. Microwave in 30 second increments, stirring in between, till melted.
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Rigorously drizzle the melted butterscotch forwards and backwards over the cookie skillet. Repeat with the chocolate drizzle. Instantly sprinkle with flaky sea salt, then dig in!
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That is distinctive with vanilla ice cream on high for sharing, or you may scoop the cookie skillet into bowls and serve with ice cream on the facet. Such a enjoyable candy deal with!
Recipe Notes
See the complete submit for suggestions, methods & methods to customise this cookie skillet!
Diet
Serving: 1serving (based mostly on 10)Energy: 338calCarbohydrates: 32.7gProtein: 6.9gFats: 21.3gSaturated Fats: 7.1gFiber: 3.6gSugar: 22.8g
Recipe by: Monique Volz // Bold Kitchen | Images by: Eat Love Eats
