Chewy in the middle with crispy edges, this easy dessert flavored with browned butter is absolutely irresistible. You can swap any dried fruit for the raisins here.
- Yield: 12 Servings
- Total Time: 1 Hour
- 3 Tbsp unsalted butter
- 5 Tbsp canola oil
- ⅓ cup packed light brown sugar
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 1 large egg
- 4.25 oz all-purpose flour (about 1 cup)
- ¾ tsp baking soda
- 1 cup old-fashioned rolled oats
- ½ cup raisins
- Cooking spray
- ¼ cup packed light brown sugar
- 2 Tbsp unsalted butter
- 3 Tbsp sweet white miso
- 1 Tbsp heavy cream
- 1 tsp apple cider vinegar
- ¾ cup vanilla frozen yogurt
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.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.