Almond-Scotch Oatmeal Skillet Cookie

Ingredients

• ½ cups Butter
• ½ cups Shortening
• ⅓ cups Sugar
• 1 cup Packed Brown Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla
• 1 cup All-purpose Flour
• ½ teaspoons Baking Powder
• 1 teaspoon Baking Soda
• ½ teaspoons Salt
• 2 cups Quick Cooking Oats
• 2 cups Butterscotch Chips
• 1 cup Slivered Almonds

Preparation Instructions

Preheat oven to 350ºF.

In a microwave safe bowl, melt butter on high for 40 seconds, stir to melt completely. Add butter, shortening, sugar, brown sugar, eggs, and vanilla to the bowl of a stand mixer and beat on medium speed until light and fluffy, about 2-3 minutes. Turn the mixer off and add in the flour, baking powder, baking soda, and salt. Slowly turn the mixer back on and mix until the flour disappears and is fully incorporated in to the cookie batter. Stir in the oats, butterscotch chips, and almonds.

Spread batter evenly in to an ungreased 10-inch cast iron skillet. Bake the cookie for 35-40 minutes or until golden brown around the edges and on top. Remove from oven and let cool for about 15 minutes before cutting.

Serve with ice cream!

(Recipe adapted from Mississippi Kitchen.)