Oatmeal-Fennel-Raisin Skillet Cookie

by Rachael Ray Show Staff 9:00 AM, April 12, 2016

Aired April 12, 2016


2 sticks (1 cup) butter
1 cup light brown sugar
1/2 cup white sugar
2 eggs
1 1/2 cup flour
1 cup rolled oats
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 teaspoons fennel seed
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/4 cups golden raisins
1/2 cup sliced almonds
Honey, for drizzling


Preheat oven to 350°F.

In a 12-inch cast-iron skillet, melt two sticks of butter. Once melted, turn off the heat and add in both sugars. Whisk until smooth. Remove the skillet from the heat and let cool for a few minutes. Once the sugar mixture is cool to the touch, whisk in the eggs. 

Using a rubber spatula, carefully fold in the flour, oats, baking soda, baking powder, salt, fennel seed, cinnamon, ginger and cloves. Once the dough is formed, fold in the raisins and almonds.

Place in the oven and cook for 25-35 minutes or until slightly brown on top. While still warm, give the cookie a drizzle of honey over the top.

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