Brown Butter Pecan Oatmeal Chocolate Chip Pizookie

by Jillian
A warm and doughy deep-dish oatmeal cookie brimming with buttered pecans, chocolate chips, and chewy oats!

A warm and doughy deep-dish oatmeal cookie brimming with buttered pecans, chocolate chips, and chewy oats!

Can you believe tomorrow is the first day of fall??

Seriously, what even is time? This year, everything has been rather abnormal (to say the very least), so I feel as though I’ve lost all concept of time. Spring and summer flew by like nothing, and now the leaves are already falling. Although I hate to say goodbye to summer, I will say that I’m super stoked about diving into all of the delicious flavors that fall has to offer–cinnamon, maple, salted caramel, apple cider, and pumpkin, just to name a few.

This week’s recipe isn’t necessarily a classic fall dish, however, it embodies the perfect comfort food when it comes to heavenly desserts that are guaranteed to warm you up on a rainy fall day!

This Brown Butter Pecan Chocolate Chip Oatmeal Pizookie is not only a mouthful of a title, but it’s also a mouthful of delicious textures and flavors! I don’t know about you, but oatmeal cookies have always been one of my favorite cookies to savor during the fall. Of course, they always have to have chocolate chips–none of that raisin nonsense.

This pizookie, aka skillet cookie, aka deep-dish cookie is basically an oatmeal cookie on steroids. First off, it’s a beast of a cookie with how large and thick it is. Secondly, the dough is loaded with brown butter deliciousness and wonderfully chewy whole oats. And lastly, this pizookie has absolutely no shortage of melty dark chocolate chips and buttery toasted pecans.

Speaking of pecans, instead of toasting my pecans in the oven, I sautéed them in a pan with a little butter. In fact, if you want to keep the dish-washing to a minimum, just sauté the pecans in your cast iron skillet. That way your skillet will already be perfectly greased and ready when it comes time to press the dough into it.

Because I’m a perfectionist, I always save a few chocolate chips for topping the pizookie at the very end. It just looks prettier and it gives the appearance that the pizookie is loaded with chocolate. Since chocolate chips tend to blister and burn slightly when on top of the pizookie, I add the chocolate chips AFTER baking instead of before. I just gently press them into the pizookie right after I pull it out of the oven.

Originally, I thought of baking individual cookies. However, this week I was really craving one giant, ooey gooey, thick and chewy pizookie. Something magical happens when you bake literally ANYthing in a cast iron skillet. Not only does a cast iron skillet provide more even, steady heat, but pizookies always turn out perfectly gooey throughout with nice chewy edges.

The other benefit of baking a pizookie instead of cookies? The fact that it’s served piping hot with a creamy scoop of ice cream on top! Although any ice cream will do, I knew there was no ice cream more fitting than my Brown Butter Ice Cream with Dulce De Leche and English Toffee Bits! Luckily, I made this ice cream a week prior, so I still had some leftover to top this lucky lady with. 

Similar to how a good slice of pumpkin pie isn’t complete without a mountain of whipped cream on top, pizookies aren’t at their full potential until they’ve been topped with a dreamy creamy scoop of ice cream. I personally like to give the ice cream a little time to melt into the hot and doughy crevices as well as down the sides. That cool, creamy, and slightly melted ice cream with the gooey chewy oatmeal cookie is nothing short of euphoric…

A warm and doughy deep-dish oatmeal cookie brimming with buttered pecans, chocolate chips, and chewy oats!

Brown Butter Pecan Chocolate Chip Oatmeal Pizookie

A warm and doughy deep-dish oatmeal cookie brimming with buttered pecans, chocolate chips, and chewy oats!
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 8 Servings

Ingredients
  

Buttered Pecans:

  • 1 cup pecans coarsely chopped
  • 2 Tablespoons unsalted butter

Pizookie:

  • ¾ cup unsalted butter
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 Tablespoon cornstarch
  • 1 ½ cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 ¼ cup old-fashioned oats
  • ¾ cup semi-sweet chocolate chips

Instructions
 

Make the Buttered Pecans:

  • Place the chopped pecans and butter in a large skillet over medium heat. Stir constantly, for 4 to 5 minutes, or until lightly toasted and fragrant. Transfer to a small bowl until needed.

Make the Pizookie:

  • Preheat the oven to 350ºF and grease a 10-inch cast iron skillet with nonstick cooking spray or butter.
  • In a medium saucepan, melt the butter over medium-low heat. As the butter melts, it’ll start to foam, then turn a clear golden color. Continue to stir the butter, scraping up any browned specks from the bottom of the pan as it starts to brown. It should have a nutty aroma. Once browned and nutty, remove from the heat and pour into a large mixing bowl; cool slightly.
  • Whisk the flour, baking soda, salt, and cornstarch together in a medium bowl; set aside.
  • Using a wooden spoon, vigorously stir the sugar into the brown butter until smooth and combined, about 1 minute. Stir in the eggs and vanilla. Add the flour mixture, stirring until just incorporated. Stir in the oats, chocolate chips* and buttered pecans. Press dough evenly into the skillet, and bake in the oven for 20-25 minutes, or until the edges are lightly browned and the center is set.
  • Allow to cool for at least 20-30 minutes. Slice and serve with a scoop of ice cream, if desired.

Notes

*I usually save a few tablespoons of chocolate chips for the very end. Once the pizookie is finished baking and out of the oven, I immediately press the chocolate chips into the pizookie.
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