Apple Pie Brown Butter Oatmeal Cookie Skillet
This Apple Pie Brown Butter Oatmeal Cookie Skillet is the ultimate mash-up of apple crisp and oatmeal cookies. It’s soft and gooey in the middle with perfectly golden, chewy edges, filled with a cozy apple pie filling and nutty brown butter for extra depth of flavor. Served warm with a scoop of vanilla ice cream, a drizzle of spiced apple sauce, and a sprinkle of flaky sea salt, it’s the perfect fall dessert to share straight from the skillet.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted Butter: Used for browning in the cookie base and for cooking the apples; adds richness, nuttiness, and depth of flavor.
Brown Sugar: Provides sweetness, moisture, and a subtle molasses flavor in both the cookie dough and apple filling.
Granulated Sugar: Balances sweetness and helps the cookie skillet achieve golden, chewy edges.
Eggs: Bind the dough, add richness, and help create a soft and gooey center.
Vanilla Extract or Paste: Infuses the dough and apple filling with warm, aromatic flavor.
All-Purpose Flour: The base of the cookie dough that gives it structure while keeping it tender.
Old-Fashioned Rolled Oats: Add hearty texture and chew, giving the skillet its oatmeal cookie feel.
Baking Soda: Helps the cookie dough rise slightly and keeps it from being too dense.
Cinnamon: Brings warmth and spice to both the cookie dough and apple filling.
Apple Pie Spice: Optional but enhances the cozy fall flavors with nutmeg, cloves, and allspice.
Salt: Balances sweetness and enhances the flavors in both the cookie dough and apple filling.
Chocolate Chips: Melty pockets of sweetness; you can use semi-sweet, white, butterscotch, or a mix.
Toffee Bites (Optional): Add extra crunch and buttery caramel flavor to the skillet.
Apples: Fresh diced apples (like Granny Smith or Honeycrisp) add tartness and balance the sweetness.
Maple Syrup: Adds natural sweetness and a rich, caramel-like flavor to the apple filling.
Cornstarch Slurry: Thickens the apple filling into a gooey sauce that doesn’t water down the cookie.
Vanilla Ice Cream (For Serving): Melts into the warm skillet, creating the ultimate dessert experience.
Why You’ll Love an Apple Pie Brown Butter Oatmeal Cookie Skillet:
Apple Crisp Meets Cookie: It combines the gooey comfort of apple pie with the chewy texture of an oatmeal cookie.
Perfect Fall Flavors: Warm apples, cinnamon, and nutty brown butter make every bite taste like autumn.
Soft and Gooey Center: The middle stays tender and gooey, just like the best part of a pie.
Golden Chewy Edges: Crisp, chewy edges contrast perfectly with the soft center for the ideal cookie texture.
Easy to Share: Baked in a skillet, it’s meant to be served straight from the pan — perfect for gatherings.
Ice Cream Ready: Pairs beautifully with a scoop of vanilla ice cream that melts into the warm cookie.
Extra Apple Sauce Drizzle: The gooey spiced apple mixture doubles as a sauce for topping.
Simple Yet Impressive: Comes together easily but looks and tastes like a special-occasion dessert.
Sweet and Salty Balance: A sprinkle of flaky sea salt ties the flavors together and keeps it from being too sweet.
Comfort Food Classic: It’s nostalgic, cozy, and perfect for cozy fall or winter nights.
Tips for Making an Apple Pie Brown Butter Oatmeal Cookie Skillet:
Brown the Butter Carefully: Cook the butter until golden with a nutty aroma, but don’t let it burn — this adds rich depth to the cookie base.
Cool the Brown Butter Slightly: Let it cool before mixing with sugar to prevent melting the sugars too quickly and making the dough greasy.
Use the Right Apples: Choose firm varieties like Honeycrisp, Granny Smith, or Pink Lady so the filling stays tart and doesn’t turn mushy.
Cook the Apple Filling First: Simmer the apples with sugar and spices until thickened — this prevents excess liquid from making the cookie soggy.
Measure Flour Correctly: Weigh your flour or spoon and level it to avoid adding too much, which can make the cookie dense.
Don’t Overmix the Dough: Mix just until the dry and wet ingredients come together to keep the cookie tender.
Use an Oven-Safe Skillet: A cast iron skillet works best for even baking and perfectly crisp edges, but any oven-safe pan will do.
Bake Until Golden Edges Form: Look for chewy, crisp edges while keeping the center slightly soft for that gooey cookie texture.
Serve Warm with Ice Cream: The contrast of hot skillet cookie and cold vanilla ice cream makes this dessert irresistible.
Sprinkle with Flaky Sea Salt: A pinch of sea salt balances the sweetness and enhances both the apple and chocolate flavors (if added).
How to Store an Apple Pie Brown Butter Oatmeal Cookie Skillet:
Room Temperature: Cover the skillet tightly with plastic wrap or foil and store for up to 1 day. The edges will lose some crispness but the flavors stay delicious.
Refrigerator: Store leftovers in an airtight container or cover the skillet and refrigerate for up to 4 days. Reheat in the oven at 325°F for 10–12 minutes to bring back the gooey center and chewy edges.
Freezer (Baked): Allow the cookie skillet to cool completely, then cut into wedges. Wrap pieces individually in plastic wrap and place in a freezer bag for up to 2 months. Reheat from frozen in the microwave or warm in the oven.
Freezer (Unbaked Dough): You can prepare the cookie dough and freeze it in an airtight container or wrapped log for up to 2 months. When ready, press into the skillet with the apple filling and bake as directed, adding a few extra minutes to the bake time.
Reheat for Serving: For the best texture, reheat individual portions in a toaster oven or oven rather than the microwave, which can make them softer instead of chewy.
FAQs:
Q: Can I make the skillet ahead of time?
A: Yes! You can prepare the apple filling and cookie dough a day in advance. Store the filling in the fridge and the dough wrapped tightly. When ready, assemble in the skillet and bake fresh.
Q: What type of apples work best?
A: Firm apples like Honeycrisp, Granny Smith, or Pink Lady are ideal because they hold their shape and provide the perfect balance of sweet and tart.
Q: Can I use store-bought apple pie filling?
A: Yes, but homemade apple filling gives better texture and flavor. If using canned, drain some of the excess liquid so the cookie skillet doesn’t bake up soggy.
Q: How do I know when the skillet is done baking?
A: Look for golden, chewy edges and a soft center that’s just set. The middle should still look slightly gooey — it will firm up as it cools.
Q: Can I bake this in something other than a cast-iron skillet?
A: Absolutely. Any oven-safe skillet or even an 8x8” baking pan or 9” cake pan or pie dish works well. Cast iron just gives the edges extra crispiness.
Q: Can I add mix-ins to the cookie dough?
A: Yes! Chocolate chips, chopped pecans, or even dried cranberries pair beautifully with the apple filling.
Q: Can I freeze this dessert?
A: You can freeze baked slices wrapped tightly for up to 2 months. Reheat in the oven at 325°F until warm for the best texture.
Q: Do I have to use brown butter?
A: Brown butter adds a nutty, toasty depth of flavor, but if you’re short on time, regular melted butter will still give you a delicious cookie skillet.
Love this cookie skillet? Check out my other brown butter cookie skillet recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this apple pie brown butter oatmeal cookie skillet. Happy baking!
