When I started making this skillet cookie on Friday morning, I thought I could make it passable as baked oatmeal – a nice, healthy-but-slightly-indulgent breakfast treat. After tinkering with the proportions and flavors, though, I quickly realized that this is no baked oatmeal recipe. Instead, this is a delicious, decadent oatmeal cookie baked in a cast-iron skillet.
The cookie dough for this recipe is incredible. It ranks up there with the best cookie doughs of my time. The skillet serving idea is fun because it’s easier than scooping up individual balls of cookie dough and the finished product has that great crunchy outside and super-soft middle that keeps me coming back for more.
I lined my skillet with parchment paper because I use mine frequently and wasn’t totally convinced that the cookie wouldn’t come out tasting like last night’s dinner. The hidden bonus was that once the cookie cooled, i just lifted the parchment paper out of the skillet into an air-tight container for storage. No mess, no dishes, and no crumbling cookie.
You can modify this recipe to your liking, but I suggest keeping the cinnamon. The combination of cinnamon, oatmeal, and peanut butter is one of my flavor staples. I don’t like to have two without the third in a recipe. Like sweet potatoes and avocado must always be served together. We all have out preferences, I won’t list all of mine out. Not in this post, at least.
Peanut Butter-Chocolate Chip Oatmeal Skillet Cookie
Makes one 9-inch skillet cookie (serves 6-8)
You will need:
- 1 cup all-purpose white flour
- 1 tsp. baking soda
- 1/4 tsp. sea salt
- 1 tsp. ground cinnamon
- 1/4 cup unsalted butter, softened
- 1 1/4 cups old-fashioned oats
- 2/3 cup brown sugar
- 1/3 cup white sugar
- 2/3 cup peanut butter
- 1 large egg
- 2 tsp. vanilla extract
- 1/2 cup peanut butter candy pieces (or peanut butter chips)
- 2/3 cup semi-sweet chocolate chips
- Preheat oven to 350. Line skillet with a sheet of parchment paper, or lightly grease skillet. Set aside.
- In a medium bowl, stir together flour, baking soda, salt, oats, and cinnamon. Set aside.
- In a large bowl, cream softened butter, brown sugar, and white sugar. Stir in vanilla, peanut butter, and egg and mix well.
- Gradually incorporate dry mixture (flour, oats, etc.), about 1/3 at a time, until the dough has a uniform texture.
- Add peanut butter candy pieces and semi-sweet chocolate chips last.
- Transfer the dough to the lined or greased skillet. Mound the dough to leave an inch or so of space between the cookie dough and the edge of the skillet (the dough will rise while baking, so you’ll want a slight buffer).
- Bake at 350 for 25 minutes. Let sit for just a minute after baking, then dig in. Top with vanilla ice cream if desired.