I’ll fully admit it. I’m a kitchen gadget junkie. But only when the kitchen gadgets are useful. I have a potato ricer because mashed potatoes made with it are seriously amazing. I don’t have a “garlic peeler” because, hello, that’s what whacking with your knife is for. Every once in awhile I’ll buy something just because I want to make a particular item. Most recently, that was my Lodge cast iron pan.

Don’t get me wrong. I adore cast iron. Most of my pots are cast iron actually, and I love their versatility and ability to retain heat gently. So when I go to restaurants and it seems like everyone has a skillet dessert, and poor Little Miss can never eat it because they always have dairy, you can bet that I bought a cast iron skillet just so I could recreate them at home for her. (See how I justify this?)

Really, I just wanted to make warm cast iron skillet cookies whenever I want.

And because it’s teacher appreciation week and I don’t want to make more work than necessary for my husband, I decided to make my skillet cookie entirely in the skillet this time around so that there weren’t any extra bowls he had to wash (best marriage vow ever – I cook, he washes). That, and I can tell him that it’s my personal gift to him for teacher appreciation week.

Win win, right?

Chocolate Chip Oatmeal Skillet cookie recipe - made in the skillet, so no extra bowls to wash!

I’m a good wife like that. And good mother because yes, I made these with coconut oil so they were dairy free for Little Miss, but feel free to make them with butter instead, as it’s a 1:1 replacement. My favorite is cookies that are soft and chewy and almost a little cake-like, and this recipe fits that to a T.

I make my skillet cookie with oatmeal because I like the chewiness they add – and because I can pretend they’re a little healthy. We put chocolate chips in them this time, but sometimes I sub out raisins for chocolate chips or do both, or I’ll do a craisin oatmeal cookie, which is another great combination. This recipe is designed for a 10 inch skillet, but if you have a smaller pan, you may be able to do it and end up with a thicker cookie after baking it a little longer.

Chocolate Chip Oatmeal Skillet Cookie

Ingredients:
12 T butter (or coconut oil)
3/4 c sugar
3/4 c brown sugar
2 eggs
1 t vanilla bean paste
1/2 t baking soda
3/4 t salt
1 c oatmeal
2 1/4 c flour
1 c chocolate chips

Directions:
Preheat your oven to 350 degrees.

Over low heat, add your butter, cut into pieces. Add the two sugars, and let the butter melt. You want it to just melt and not get too hot, as you need it to be cool enough to add eggs without scrambling them, so don’t rush to melt your butter.

Step 1 in making skillet cookies is to melt the butter with the sugars

Whisk together the butter and sugar, and remove the mixture from the heat. When the mixture has cooled a bit, add the eggs and whisk well until completely incorporated.

Whisk eggs into slightly cooled butter and sugar mixture

Let the batter rest, then whisk again for a minute or so before giving it another break. This helps to create that chewy cakelike texture that makes these cookies so good. You’ll notice that each time you do this, the batter gets a little thicker and lighter. Since we melted the butter, we have to get creative about making it lighter and fluffier.

Sprinkle the baking soda and salt atop the mixture and again whisk until completely incorporated.

Adding baking soda and salt and whisking again helps make your skillet cookie lighter and chewier

Add the oatmeal and stir carefully so that the oats don’t fly out of the skillet. Add the flour and switch from a whisk to a spatula. Carefully stir it together from the edges to the center until all the flour is mixed in.

When adding flour to your skillet cookie, that's the time to switch from a whisk to a spatula

Add the chocolate chips, holding back a small handful. Once they are stirred in, use your spatula to ensure the dough is evenly spread around the skillet. Then use your spatula to gently push the dough down and a little away from the edges of the skillet. I don’t like crispy cookies, and this helps to ensure I don’t and up with crispy edges all around, but if you like crispy cookies, go ahead and skip that step.

Use your spatula to gently push your cookie edges away from the skillet to avoid crispy edges to your skillet cookie

Place your last chocolate chips upside down into your skillet cookie. I do this because it makes the cookie look pretty once it’s baked, and because it’s fun to do.

Add chocolate chips upsidedown to yours skillet cookie to make it look pretty once baked

Place the skillet into your oven and bake at 350 degrees for 30-35 minutes, checking to ensure it is done. When you start to see the cookie cracking on the top, that’s when you know it is done or near done. Remove the skillet from the oven and let sit for 10-15 minutes before cutting. It will continue cooking just a bit more while in the skillet, so don’t overbake it in the oven.

Enjoy a slice of chocolate chip oatmeal skillet cookie

This is best served warm immediately. If you have leftovers, take them out of the skillet and wrap them tightly in foil. They will still be tasty for another 1-2 days, and they are best when you warm them in the microwave for just a few seconds to get them soft and chewy all over again.

Chocolate Chip Oatmeal Skillet Cookie (No Bowl!)

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Chocolate Chip Oatmeal Skillet Cookie (No Bowl!)

This can easily be made dairy free using coconut oil and dairy free chips. You can also turn this into an oatmeal raisin skillet cookie, chocolate raisin, or cranberry with great results.

Ingredients

  • 12 T butter (or coconut oil)
  • 3/4 c sugar
  • 3/4 c brown sugar
  • 2 eggs
  • 1 t vanilla bean paste
  • 1/2 t baking soda
  • 3/4 t salt
  • 1 c oatmeal
  • 2 1/4 c flour
  • 1 c chocolate chips

Instructions

  1. Preheat your oven to 350 degrees.
  2. Over low heat, add your butter, cut into pieces. Add the two sugars, and let the butter melt. You want it to just melt and not get too hot, as you need it to be cool enough to add eggs without scrambling them, so don't rush to melt your butter.
  3. Whisk together the butter and sugar, and remove the mixture from the heat. When the mixture has cooled a bit, add the eggs and whisk well until completely incorporated. Let the batter rest, then whisk again for a minute or so before giving it another break. This helps to create that chewy cake-like texture that makes these cookies so good. You'll notice that each time you do this, the batter gets a little thicker and lighter. Since we melted the butter, we have to get creative about making it lighter and fluffier.
  4. Sprinkle the baking soda and salt atop the mixture and again whisk until completely incorporated. Add the oatmeal and stir carefully so that the oats don't fly out of the skillet.
  5. Add the flour and switch from a whisk to a spatula. Carefully stir it together from the edges to the center until all the flour is mixed in. Add the chocolate chips, holding back a small handful. Once they are stirred in, use your spatula to ensure the dough is evenly spread around the skillet. Then use your spatula to gently push the dough down and a little away from the edges of the skillet. I don't like crispy cookies, and this helps to ensure I don't and up with crispy edges all around, but if you like crispy cookies, go ahead and skip that step.
  6. Add the last chocolate chips individually by placing them upside down onto your skillet cookie dough. This makes for a pretty looking cookie once it is baked but can be skipped if you're in a hurry.
  7. Place the skillet into your oven and bake at 350 degrees for 30-35 minutes, checking to ensure it is done. When you start to see the cookie cracking on the top, that's when you know it is done or near done. Remove the skillet from the oven and let sit for 10-15 minutes before cutting. It will continue cooking just a bit more while in the skillet, so don't overbake it in the oven.
  8. This is best served warm immediately. If you have leftovers, take them out of the skillet and wrap them tightly in foil. They will still be tasty for another 1-2 days, and they are best when you warm them in the microwave for just a few seconds to get them soft and chewy all over again.
https://www.honestandtruly.com/chocolate-chip-oatmeal-skillet-cookie-no-bowl-recipe/

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  • Trackback from Be Inspired By That Typo
    Friday, 9 May, 2014

    […] exactly what cooking is about to me. I may not be the first to make a chocolate chip cookie in a skillet, but I’ll let other versions that I’ve seen and tasted be the inspiration for the […]

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