Some recipes that you see on this site are completely spur of the moment creations, others come from days of stewing it over in my head. This is one such recipe. What started out last week as a craving for thick brown butter blondies, eventually evolved into a brown butter skillet cookie packed with oatmeal and sprinkled with cinnamon sugar, topped with vanilla ice cream and a bourbon butterscotch sauce.
Yeah, you read that right.
A simple blondie would have been great I’m sure, but I have to say that all the add-ins and toppings make this dessert outstanding.
I had such a hard time photographing this giant cookie. From the moment the aroma of cinnamon and butter baking filled my house, I wanted to devour it whole immediately. And when I finally did get to dig in, I about died. Every element comes together perfectly in this indulgent treat.
There may be a lot going on here, but it’s not difficult to bake. It’s a simple cookie recipe and the butterscotch sauce comes together quickly. Use store-bought vanilla ice cream and you’ve got yourself an easy, yet impressive, dessert. Serve it warm or at room temperature, but I prefer it warm. The ice cream and sauce become a delicious puddle on the plate, the cookie gets a little soggy, and I can’t help but lick the plate clean.
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