Tips for Best Results
- Use a room‑temperature egg so it blends easily into the warm butter‑sugar mixture without seizing.​
- Don’t overmix once you add flour; too much stirring can make the cookie dense instead of tender.​
- Lightly toast pecans in a dry pan or 350°F oven for a few minutes for deeper flavor and extra crunch.​
- Remember that cast iron holds heat; the cookie keeps cooking a bit after it leaves the oven, so err on the side of slightly underbaked.​
FAQs
Can I bake this in a regular pan instead of a skillet?
Yes. A greased 8‑inch metal or glass pan works; bake until the edges are set and the center has just a little softness. The texture will be similar, though the edges won’t caramelize quite as much as in cast iron.​
Can I swap the pecans for other mix‑ins?
Absolutely. Walnuts, almonds, or even a handful of chocolate chips can replace or complement the pecans. Just keep the total mix‑ins around 3/4 cup.​
How do I store leftovers?
Once completely cool, cover the skillet tightly or transfer slices to an airtight container. The cookie keeps well at room temperature for 2–3 days; warm individual pieces briefly in the microwave for that fresh‑baked feel.​
Can I double the recipe?
You can double it for a 12‑inch skillet or a 9×13‑inch pan, but increase bake time and check the center carefully; larger cookies may need 30 minutes or more.​
Why You’ll Love This Skillet Cookie
Old-Fashioned Pecan Cinnamon Skillet Cookie brings together brown sugar, warm spice, and buttery nuts in a rustic format that goes straight from oven to table. With simple ingredients, one pan, and minimal prep, it’s an easy, nostalgic dessert that feels special enough for guests but relaxed enough for any cozy night in.