A skillet cake made from cookie dough baked until golden and set in the middle, with the raisins and oats giving it texture and chew. This shelf holds one thing, so we dress it simply with butter and salt, bake it fast, and eat it warm with nothing but time to spare.

Serves 2. 25 minutes, 5 at the stove.

About 440 calories a serving, 3 g protein, 89 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 375°F [190°C]. Put 2 tablespoons butter into a 10-inch cast-iron or nonstick skillet and place it in the oven until the butter melts, about 2 minutes.2 min
2. Break the cookie dough into pieces and scatter them over the melted butter, pressing them gently to distribute evenly across the pan. Sprinkle a pinch of salt over the top.
3. Bake until the cake is golden brown and set in the center when you press it gently, 16 to 18 minutes. Let it cool in the pan for 2 minutes before serving.18 min

Note Serve warm from the pan with a spoon. It keeps covered at room temperature for one day; reheat gently in a 300°F [150°C] oven. A glass of cold milk and nothing else needed.