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.
- 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.
- Category: cookies
- Method: baking
Keywords: chocolate chip cookies, cookies, skillet cookie, chocolate chip oatmeal cookies, birthday party, giant cookie