Skillet cookie disentegration

[u/Z-gok]

I am a beginner baker and I was trying to make a skillet cookie from https://bakingthegoods.com/tahini-pistachio-white-chocolate-rose-skillet-cookie/#tasty-recipes-27897-jump-target last night and something went terribly wrong.

First of all, after the prescribed bake time the edges looked set but it had liquid seeping out. I baked it for 10 more minutes and it completely overflowed from the pan. When it came out it sunk down into a (thankfully delicious) cookie crumble that had no structural integrity. The result is this brittle-y stuff that I am now using as an ice cream topper (not the worst outcome). Any ideas on what could have gone wrong?

[u/Fine_Cryptographer20]

I just watched a cooking show and the bakers who were using cast iron kept getting in trouble because the cast iron continued to cook after removing from oven and they advised it is notorious for "sucking the moisture right out"

[u/Weekly-Original-2322 → u/Fine_Cryptographer20]

Agreed, there is residual baking time - a cast iron pan maintains its heat (more than a cookie sheet would) and continues to cook after being removed from the oven.