Oatmeal chocolate chip skillet cookie
This giant oatmeal chocolate chip cookie is your answer to a cookie craving. With hearty oats and plenty of chocolate chips, you'll be tempted to eat the whole thing!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup brown sugar packed
- 1 egg
- 1 teaspoon vanilla
- 1/4 teaspoon ground cinnamon
- pinch salt
- 1 cup all-purpose flour
- 1 cup old fashioned oats
- 1 cup chocolate chips
Preheat your oven to 375 degrees F. Generously grease a 9" or 10" cast iron pan and set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.
Add in the egg and vanilla and mix well. Add the cinnamon and salt until well incorporated.
Turn the mixer down to low and slowly add in the flour. Mix until everything is just incorporated - do not over mix. Turn the mixer off and fold in the oats. Finally, fold in the chocolate chips.
Transfer the batter to your prepared pan and smooth out the top. Sprinkle on additional chocolate chips if desired and bake in your preheated oven for 25-30 minutes or until the top is golden brown. The middle may appear slightly underbaked, and that is OK.
Allow the cookie to cool slightly before serving. Top with ice cream, caramel or chocolate sauce, or anything else that makes you happy.
Store the cookie in an airtight container at room temperature. It will keep for several days.
Source: Jessica N Wood