Oatmeal-raisin skillet cookie with miso-caramel sauce recipe

Ingredients

• 3 Tbsp unsalted butter
• 5 Tbsp canola oil
• ⅓ cup packed light brown sugar
• ⅓ cup granulated sugar
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• 1 large egg
• 4.25 oz all-purpose flour (about 1 cup)
• ¾ tsp baking soda
• 1 cup old-fashioned rolled oats
• ½ cup raisins
• Cooking spray

• ¼ cup packed light brown sugar
• 2 Tbsp unsalted butter
• 3 Tbsp sweet white miso
• 1 Tbsp heavy cream
• 1 tsp apple cider vinegar
• ¾ cup vanilla frozen yogurt

1. Prepare the cookie: Preheat oven to 325°F. Heat butter in a 9-inch cast-iron skillet over medium until butter melts and foam subsides, 3 to 4 minutes. Pour melted butter in a large bowl, but don’t wipe out skillet. Add oil to butter. Add sugars, vanilla, and cinnamon; whisk vigorously until smooth. Whisk in egg.
2. Stir together flour and baking soda in a small bowl. Add to sugar mixture, and stir until just incorporated. Fold in oats and raisins. Lightly coat buttered cast-iron skillet with cooking spray. Spread dough in skillet.
3. Bake at 325°F until just done, 25 to 30 minutes. (The cookie will just be cracking at the edges.) Remove skillet from oven, and cool on a wire rack 15 to 20 minutes.
4. Prepare the sauce: Heat sugar and butter in a skillet over medium-high, whisking until sugar dissolves. Whisk in miso until smooth. Remove from heat. Add cream; stir in vinegar. Pour half of sauce over cookie. Cut into wedges. Top each serving with 1 tablespoon frozen yogurt, and drizzle evenly with remaining sauce.