For many, Cracklin’ Oat Bran is a nostalgic childhood favorite. As a matter of fact, it's such a tasty treat, it deserves to be used for far more than just breakfast. For instance, we found that thanks to underlying notes of cinnamon, vanilla, and nutmeg, the square cereal pairs perfectly with the flavors found in an oatmeal raisin cookie. But instead of tossing pieces into a traditional cookie dough, we came up with a family-sized skillet cookie (topped with vanilla ice cream!), that yields a cookie with a crispy crust and a soft, chewy center, and makes for easy preparation and a fun presentation. The dough is mixed entirely in the skillet, so no dirty dishes, either!
4 ounces (½ cup) unsalted butter
⅔ cup packed light brown sugar
1 teaspoon vanilla extract
1 large egg
1 cup old-fashioned oats
¾ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon instant espresso powder (optional)
¼ teaspoon kosher salt
1 cup Cracklin Oat Bran, divided
⅓ cup raisins
Vanilla ice cream, for serving
How to Make It
Preheat oven to 350°F.
In an 8-inch cast iron skillet (a 10-inch skillet will work as well, though it will result in a slightly thinner cookie), melt butter over medium-low heat. Add sugar and vanilla, stirring with a rubber spatula. Remove from heat and let cool for 10 minutes. Whisk in the egg.
Add the oats, flour, baking soda, cinnamon, espresso powder (if using), and salt to the skillet and stir to combine. Using your hands, crush ⅔ cup Cracklin’ Oat Bran into small pieces. Stir into the pan. Fold in the raisins. Use a rubber spatula to smooth out batter so it is evenly spread across the pan. Sprinkle the remaining ⅓ cup whole Cracklin’ Oat Bran pieces over the top of the batter.
Bake until the edges are golden brown but the middle is still soft, about 17 minutes. Serve warm with vanilla ice cream.
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