A few weeks ago my family was invited over to dinner with some friends. For dessert, they served a chocolate chip skillet cookie with ice cream. I was intrigued. Yes, I’ve seen large cookies before. But I’ve never seen one baked in a cast iron skillet. And in my opinion, anything baked in cast iron is just better. I don’t know what it is, but it’s just better. And this cookie was amazing.
That’s when I decided that this skillet cookie needed to be the subject of a blog post. And so here it is. It’s some cookie dough smashed into a cast iron skillet and baked. Simple. It takes the time out of portioning each cookie (which really isn’t that bad, but hey, I’ll take some time saving wherever I can get it) and takes cookies from a common snack food to a fun dessert.
I decided also to add some oatmeal because hey, at Kitchen Kneads we’re all about the grains. So, I hope you give this giant cookie a try soon!
Oh! And if you’re in need of a cast iron skillet, check this one out. You won’t regret it because cast iron skillets can be used for so many things like this Skillet Rosemary Chicken or this Cast Iron Pan Pizza.
- 1/2 cup butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1/4 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 1/4 cup quick oats
- 1 cup semi-sweet chocolate chips
- Preheat oven to 325 F. Lightly oil a 9-inch cast iron skillet. Set aside.
- Combine butter and sugars. Mix for 2-3 minutes until light and fluffy.
- Add eggs one at a time, mixing well with each addition.
- Add vanilla. Mix.
- In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
- Add to wet ingredients and mix well.
- Add oats and chocolate chips and mix to combine.
- Press dough into cast iron skillet, spreading evenly.
- Bake 25-30 minuets or until lightly brown around edges.
- Allow to cool before serving.