Until a few months ago I didn't know exactly what a skillet cookie was, although translating the term into English it was easy to deduce that it was a cookie made in a frying pan. But not in any frying pan, in an iron frying pan, as Tony Roma's restaurant chain made it fashionable.
This biscuit, which is usually presented in XXL format, has a soft and slightly creamy interior and toasted and crunchy edges. Something, the latter that you will not find in this quick version that we prepare today in the microwave and that I invite you to try if you want to give yourself a sweet treat.
This is a simplified version of skillet cookies. A vegan version designed to be consumed as it comes out of the microwave, or better a few minutes later. Don't jump into it as soon as it comes out because you will only burn your tongue.
The recipe
- 30 g. Butter
- 30 g. of sugar
- 1 teaspoon of vanilla essence
- 40g oatmeal
- Half a teaspoon of chemical yeast
- 25 g. almond cream
- Some chocolate chips to decorate
- We melt the butter in the pot or bowl in which we are going to prepare the cookie.
- Then add the rest of the ingredients one by one except chips, mixing after each addition until just combined.
- Once the dough is homogeneous, slightly smooth the surface and place a few Chocolate chips that we will sink into the dough slightly exerting some pressure.
- To finish we take to the microwave at 800W just over a minute (you'll have to test yours)
- Let stand a couple of minutes and enjoy the microwave skillet cookie.