Oatmeal Raisin Cookies with Honey Whipped Cream in a Skillet

Ingredients:

• 220 g unsalted butter, room temperature
• 1 cup premium flour
• 3/4 tsp baking soda
• 1 teaspoon apple pie spice
• 0.5 tsp fine salt
• 0.5 cup granulated sugar
• 1 cup light brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 2 and 3/4 cups rolled oats
• 3/4 cup raisins
• 2/3 cup heavy cream
• 1/3 cup sour cream
• 1 tbsp. honey

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Grease the entire inside of a 10-inch (25cm) cast iron skillet with 1 tablespoon of butter.
2. In a large bowl, whisk together the flour, baking soda, salt, and apple pie spice. In a large bowl, beat the remaining butter and sugar with a mixer on low speed until fully incorporated. Increase the speed to high and beat until light and fluffy, scraping down the sides of the bowl as needed.
3. Add the brown sugar and beat until smooth, then add the eggs one at a time, mixing well, then add the vanilla extract. Reduce the speed to low and gradually add the flour mixture, mixing and scraping down the sides of the bowl until smooth. Stir in the oats and raisins.
4. Using a silicone spatula, transfer the batter to the prepared pan, gently pressing it toward the edges and smoothing the surface. Bake until the cookies are golden brown on top, the sides are starting to darken, and the centers are still soft, about 40 minutes. Cool in the pan on a wire rack for 15 minutes.
5. Meanwhile, in a medium bowl, whip the cream until soft peaks form. Add the sour cream and honey and continue whipping until medium peaks form. Refrigerate the whipped cream until ready to serve. Cut the cookies into wedges, like pie, and serve warm or at room temperature with honey whipped cream.