Butterscotch Snickerdoodle Skillet Cookie

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 1/2 cups Brown sugar, light packed
  • 4 tsp Cinnamon
  • 1 tsp Cream of tartar
  • 3/4 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tbsp Vanilla extract
  • 1 (3.4 oz package Vanilla or butterscotch instant pudding mix

• Dairy

  • 1 cup Butter, unsalted

• Desserts

  • 2 (10 ounce Bags Butterscotch chips

Found on nospoonnecessary.com

Ingredients

• 3 Cups All Purpose Flour
• 1 tsp Baking Soda
• 1 tsp Cream of Tartar
• 1 (3.4 oz) package Vanilla or Butterscotch Instant Pudding Mix*
• 1 teaspoon Cinnamon
• ½ tsp Salt
• 1 Cup Unsalted Butter (2 sticks) – at room temperature, plus more for greasing skillet
• 1 ½ Cups Light Brown Sugar, packed
• ½ Cup Granulated Sugar
• 2 Large Eggs – at room temperature
• 1 TBS Vanilla Extract
• 2 (10 ounce) Bags Butterscotch Chips (about 3⅓ cups)
• Topping:
• ¼ Cup Granulated Sugar
• 1 TBS Cinnamon
• Optional Serving: ice cream, whipped cream, salted caramel sauce

Directions

• For the dough: In a large bowl whisk together the flour, baking soda, cream of tartar, pudding mix, cinnamon and salt. Set aside.
• In the bowl of a standing mixer fitted with the paddle attachment (or a large bowl using a hand-held mixer), beat the butter on high speed for 2 minutes, or until completely smooth and creamy. Add in the both sugars and beat on medium high speed until fluffy and light in color. Beat in the eggs and vanilla extract on high speed, stopping to scrape down the sides of the bowl as necessary.
• On low speed, slowly add in the dry ingredients to the wet. Mix until combined, the dough should be thick. Add a scant 3 cups of the butterscotch chips (reserving the rest) to the dough and use a rubber spatula to fold in by hand.
• Cover the dough tightly with plastic wrap and chill for at least 1 hour, or up to 5 days.
• Meanwhile, in a small bowl mix together the topping of sugar and cinnamon. Set aside.
• Preheat the oven to 350 degrees F and remove the cookie dough from the refrigerator. *If the dough chilled longer than 4 hours, let it sit at room temperature for 20 minutes so the dough is easier to handle.
• Rub a 10 or 12’’ cast-iron skillet with butter to grease well. Sprinkle 2 teaspoons the cinnamon-sugar topping over the bottom of the skillet.
• Turn the dough out into the skillet and pat the dough evenly, covering the bottom of the skillet completely. Scatter the reserved butterscotch chips evenly over the skillet and press gently into the dough. Sprinkle the remaining cinnamon-sugar mixture evenly over the dough.
• Bake for 30-40 minutes, or until very lightly browned and edges are crisp looking, the cookie will still look soft in the center. Remove from oven and let cool for 5 minutes. If you want a more sliceable cookie, bake for 40-45 minutes and allow to cool for 20 minutes. Serve warm with ice cream, whipped cream and/or caramel sauce. Enjoy!