Chocolate Chip Oatmeal Skillet Cookie
Skillet cookies are meant to be eaten warm from the oven, ice cream melting on top, set in the center of the table so everyone can dig in. No plates, no slicing, no serving. Just pass out forks and dive on in.
Skillet cookies are meant to be shared.
It’s kinda their entire point. They are the kind of cookie for which words like plates and serving sizes are irrelevant and misplaced. How many people does a skillet cookie serve? Well, how many people are sitting around your table? That many.
Skillet Cookies are the kind of cookie you bake for those you love the most
But, there’s also a time and place for desserts that celebrate people and mark special occasions in an indulgently casual kind of way. There’s an implied intimacy in putting a warm skillet cookie in the center of the table for everyone to share. It’s a gesture that communicates the kind of relaxed familiarity reserved for those people in your life for which you feel at home.
Skillet cookies are what you bake for the people in your life who don’t blink when you begin a sentence with, “Want to share a…”
Skillet Cookies are the best kind of impulse bake
True story. Last last week, as I sat in front of my computer in slippers and two sweaters trying (unsuccessfully) to stay warm on a cold and snowy afternoon, I had a sudden massive craving for warm chocolate chip cookies. You know. Like you do.
45 minutes later, the whole family was blowing on forkfuls of warm, gooey chocolate chip cookie, trying not to burn ourselves on the hot skillet, and feeling all warm and toasty for the first time that day.
Skillet cookies were made for afternoons like that because they are the kind of thing you make when craving strikes. It doesn’t really matter if it’s the middle of the afternoon or the middle of the night, forkfuls of gooey on the inside, crispy on the outside cookie are within your reach.
- 2/3 cup old fashioned oats
- 3/4 cup (4 1/2 ounces) bittersweet chocolate chips, divided
- 2/3 cup unbleached, all-purpose flour
- 1/4 tsp baking soda
- 3/4 tsp salt
- 5 tbsp butter, at room temperature
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
- Preheat the oven to 350 degrees and lightly grease a 10-inch cast iron skillet (or other deep oven-proof skillet) with vegetable oil or vegetable shortening.
- Put the oats and 1/4 cup of the chocolate chips in the bowl of a food processor fitted with the chopping blade. Pulse 4 or 5 times, until the oats are powdery and the chocolate chips are broken into small pieces.
- Add the flour, baking soda, and salt to a small bowl and stir to combine.
- Beat the butter and both sugars with an electric mixer on medium-high speed until the mixture is light and fluffy - about 4 minutes. As the butter and sugar beat, stop a few times to scrape down the sides of the bowl. Add the egg and vanilla and beat until completely incorporated, about 1 minute longer.
- Add the flour mixture, oats and chocolate mixture, and the remaining 1/2 cup chocolate chips and stir the dough just until everything is combined.
- Dump the cookie dough into the center of the skillet and spread it out into an even layer. Bake for 23-25 minutes, until the cookie is just set in the middle and the outside edges are a light golden brown.
- Let the cookie cool in the skillet for about 10 minutes, then serve.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 299Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 56mgSodium: 437mgCarbohydrates: 44gFiber: 2gSugar: 26gProtein: 4g
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