Butterscotch Blondies Skookies

Chef’s Note

“These cast iron skillet cookies (skookies) may be made in a larger cast iron skillet. Just increase bake time.  Raw dough can be portioned, wrapped in wax paper then sealed in a ziplock bag and frozen.  May, also, be baked frozen.  Increase cook time as well.”








  • 1 cupunsalted butter, room temperature
  • 1 12 cups firmly packed light brown sugar
  • 1 cupgranulated sugar
  • 3 largeeggs
  • 2 teaspoonsvanilla extract
  • 3 cupsall-purpose flour
  • 1 12 teaspoonsbaking powder
  • 1 12 teaspoonskosher salt (not table salt)
  • 1 (11ounce) package butterscotch chips (don’t have them…sub white chocolate chips)
  • 1 cup chopped pecans or 1cupwalnuts, chopped
  • vanilla ice cream (optional)
  • Directions

  • Preheat oven to 375°.
  • In a large bowl, beat butter and sugars with a mixer at high speed until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  • In a medium bowl, whisk together flour, baking powder and salt. With mixer on low, gradually add flour mixture to butter mixture, beating just until combined. Stir in butterscotch and pecans. Divide dough among 12 (4 ½-inch) cast-iron skillets.
  • Bake until lightly browned, about 25-30 minutes or until edges are browned. Let cool for 10 minutes. Serve with ice cream, if desired.
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