Snickerdoodle Skillet Cookie Recipes

APPLE CRISP SNICKERDOODLE SKILLET COOKIE

Steps:

• Heat oven to 375°F. Lightly grease 9-inch cast-iron skillet with shortening or spray with cooking spray.
• In large bowl, beat cookie mix, 1/2 teaspoon cinnamon, the vanilla and eggs with electric mixer until just combined. Add 1/2 cup butter; beat until smooth. Spread mixture in skillet.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove from oven; place skillet on cooling rack.
• Increase oven temperature to 425°F. Grease cookie sheet with shortening or line with cooking parchment paper.
• To make Oat Topping, in small bowl, stir together oats, brown sugar, granulated sugar, flour and 1 1/2 teaspoons cinnamon. With fork, mash 1/2 cup butter into dry mixture until crumbly. Sprinkle water over mixture; stir briefly. Spread mixture on cookie sheet.
• Bake at 425°F 5 to 8 minutes or until mixture is golden brown around edges and bubbly in center. Remove from oven; break up topping with fork. Topping will be soft at first, but will harden as it cools. Cool topping completely on cookie sheet.
• Top Snickerdoodle Cookie Base with apple pie filling. Heap oat topping over pie filling. Spoon whipped topping onto top center of dessert; sprinkle with additional cinnamon. Store in refrigerator.

SKILLET SNICKERDOODLE COOKIE

Steps:

• 1. In a medium bowl, combine flour, cream of tartar, baking soda and salt. Set aside.
• 2. In a large mixing bowl, cream butter and sugar together until light and fluffy. Add eggs and flavoring and mix until smooth. Gradually add dry ingredients to butter mixture and mix until well combined. Chill dough for 30 minutes.
• 3. Preheat oven to 350^. Rub a 12-inch cast iron skillet with a small amount of butter. Sprinkle 1 teaspoon of cinnamon sugar mixture over the bottom of the skillet. Place cookie dough in skillet and pat the dough evenly until it completely covers the bottom of the skillet.
• 4. Sprinkle the remaining cinnamon sugar evenly over the cookie dough. Bake for 35-40 minutes, or until golden brown. Carefully remove skillet from oven and place on a wire rack. Cool for at least 20 minutes. Slice into wedges and serve.