Oatmeal-Pecan Skillet Blondies

Oatmeal Blondie Skillet

These cake-like blondies are like your favorite oatmeal cookie with the volume turned up.

Oatmeal-Pecan Skillet Blondies
Serves: 8 to 10
  • ¾ cup unsalted butter, softened
  • ½ cup firmly packed light brown sugar
  • ½ cup sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 1 ¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 ½ cups quick-cooking oats
  • 1 cup toasted pecans, chopped
  1. Preheat oven to 350°. In a large bowl, beat butter, sugars, and vanilla at medium speed with a mixer until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating just until combined after each addition.
  2. In a small bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add flour mixture to butter mixture, beating until combined. Beat in oats and pecans. Spoon batter into a deep 10-inch cast-iron skillet.
  3. Bake until lightly browned, 25 to 35 minutes. Let cool completely.

You can find more fall inspired recipes for your cast-iron in our newest issue of Southern Cast Iron.


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