This sweet-meets-salty oatmeal cookie is chewy in the middle with a crispy bottom and edges. In other words, it’s irresistible. The browned butter adds depth, and the salted caramel sauce has a little bit of tang thanks to the fermented miso. Substitute any dried fruit for the raisins, and serve with frozen yogurt, ice cream, or whipped cream. Keep any leftovers in the skillet and simply cover it.
3 tablespoons unsalted butter
5 tablespoons canola oil
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 large egg
4.25 ounces all-purpose flour (about 1 cup)
3/4 teaspoon baking soda
1 cup old-fashioned rolled oats
1/2 cup raisins
1/4 cup packed light brown sugar
2 tablespoons unsalted butter
3 tablespoons sweet white miso
1 tablespoon heavy cream
1 teaspoon apple cider vinegar
3/4 cup vanilla frozen yogurt
Added sugars 16g
Calcium 5% DV
Potassium 3% DV
How to Make It
Prepare the cookie: Preheat oven to 325°F. Heat butter in a 9-inch cast-iron skillet over medium until butter melts and foam subsides, 3 to 4 minutes. Pour melted butter in a large bowl, but don’t wipe out skillet. Add oil to butter. Add sugars, vanilla, and cinnamon; whisk vigorously until smooth. Whisk in egg.
Stir together flour and baking soda in a small bowl. Add to sugar mixture, and stir until just incorporated. Fold in oats and raisins. Lightly coat buttered cast-iron skillet with cooking spray. Spread dough in skillet.
Bake at 325°F until just done, 25 to 30 minutes. (The cookie will just be cracking at the edges.) Remove skillet from oven, and cool on a wire rack 15 to 20 minutes.
Prepare the sauce: Heat sugar and butter in a skillet over medium-high, whisking until sugar dissolves. Whisk in miso until smooth. Remove from heat. Add cream; stir in vinegar. Pour half of sauce over cookie. Cut into wedges. Top each serving with 1 tablespoon frozen yogurt, and drizzle evenly with remaining sauce.
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