Craving a dessert that combines warmth and nostalgia? The Chocolate Chip Oatmeal Cookie Skillet Delight is your answer! In this post, I will guide you through creating a delicious, gooey cookie in just one pan. With simple ingredients and easy steps, you’ll have a treat ready in no time. Let’s dive into this delightful recipe that’s perfect for any occasion or just a cozy night in!
Ingredients
List of Ingredients
– 1 ½ cups rolled oats
– 1 cup all-purpose flour
– ½ teaspoon baking soda
– ½ teaspoon baking powder
– ½ teaspoon salt
– 1 teaspoon ground cinnamon
– ½ cup unsalted butter, softened
– ¾ cup brown sugar, packed
– ¼ cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
– ½ cup chopped nuts (optional, e.g., walnuts or pecans)
To make the best Chocolate Chip Oatmeal Cookie Skillet, use fresh ingredients. Fresh oats and chocolate chips make a big difference in taste. I always suggest using high-quality butter for the rich flavor that adds to this cookie. If you like nuts, walnuts or pecans work well.
Kitchen Tools Needed
– 10-inch cast-iron skillet or oven-safe skillet
– Mixing bowls (one medium, one large)
– Whisk
– Hand mixer or stand mixer
– Spatula
– Measuring cups and spoons
Having the right tools is key to success in this recipe. A good skillet helps with even baking. I prefer a cast-iron skillet for its heat retention and flavor. A hand mixer makes creaming the butter easy, but you can use a spatula if needed.
Measurement Conversions (cups to grams)
– 1 ½ cups rolled oats = 135 grams
– 1 cup all-purpose flour = 120 grams
– ½ cup unsalted butter = 113 grams
– ¾ cup brown sugar = 150 grams
– ¼ cup granulated sugar = 50 grams
– 1 large egg = about 50 grams
– 1 cup semi-sweet chocolate chips = 170 grams
When measuring, it helps to know the grams for more accuracy. This ensures you have the right amount of each ingredient. Baking is a science, so precise measurements lead to the best results.
Step-by-Step Instructions
Preparing the Skillet
Start by preheating your oven to 350°F (175°C). Grab a 10-inch cast-iron skillet or an oven-safe skillet. Grease it well with non-stick spray or butter. This keeps the cookie from sticking.
Mixing Dry Ingredients
In a medium bowl, combine the rolled oats, flour, baking soda, baking powder, salt, and cinnamon. Use a whisk to blend these dry ingredients well. This step adds flavor and texture to your cookie.
Creaming Butter and Sugars
In a large mixing bowl, cream the softened butter with brown sugar and granulated sugar. Use a hand mixer or stand mixer for about 2-3 minutes. You want this mix to be light and fluffy. This creates a nice base for the cookie.
Combining Ingredients
Add the egg and vanilla extract to the butter-sugar mix. Beat these in until fully mixed. Gradually add the dry ingredient mix to the wet ingredients. Stir until just combined; avoid overmixing. This keeps the cookie soft.
Baking Directions
Spoon the cookie dough into the prepared skillet. Spread it out evenly with a spatula. Bake in the preheated oven for 20-25 minutes. The top should be golden brown, and the edges set. The center may look slightly underbaked, which is okay. It will continue cooking as it cools. Remove the skillet and let it cool for 10 minutes before serving.
Tips & Tricks
Ensuring the Best Texture
To get the best texture, use rolled oats. They give a chewy bite that quick oats can’t match. Make sure your butter is softened, not melted. Softened butter helps create a light and fluffy dough. Mixing the dry and wet ingredients until just combined keeps the cookies from being tough.
Common Mistakes to Avoid
One common mistake is overmixing the dough. This can lead to hard cookies. Another mistake is using too much flour. Measuring flour accurately is key. Make sure to spoon it into the cup and level it off with a knife. Lastly, don’t skip the cooling time. Letting it cool in the skillet lets the center finish cooking.
How to Serve for Maximum Flavor
Serve the cookie skillet warm for the best taste. Top it with a scoop of vanilla ice cream. Drizzle chocolate syrup for an extra sweet touch. You can also add whipped cream or nuts for crunch. Serve right from the skillet for a fun, casual vibe.
Variations
Add-Ins and Substitutions
You can customize your chocolate chip oatmeal cookie skillet easily. For a nutty crunch, add ½ cup of chopped nuts like walnuts or pecans. You can swap in dark chocolate chips or even white chocolate chips for a new taste. If you want a fruity twist, try adding ½ cup of dried fruit, like cranberries or raisins. You can also use almond flour instead of all-purpose flour for a unique flavor. Each add-in brings its own charm.
Gluten-Free Modifications
To make this recipe gluten-free, use a gluten-free flour blend in place of all-purpose flour. Make sure the oats are certified gluten-free, as cross-contamination can occur. Replace the baking powder with a gluten-free version too. These changes keep the cookie delicious while catering to gluten-free diets. I promise, you won’t miss the gluten!
Vegan Alternatives
You can easily make this recipe vegan. Use ½ cup of coconut oil or vegan butter instead of unsalted butter. Replace the egg with a flaxseed egg. Just mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes. For sweetness, use brown sugar and granulated sugar that are vegan-friendly. These swaps create a tasty vegan treat that everyone can enjoy!
Storage Info
How to Store Leftovers
After enjoying your cookie skillet, let it cool. Once cool, cover it with plastic wrap or foil. You can also place it in an airtight container. This keeps the cookie moist and fresh. Store it in the fridge for up to four days.
Freezing and Reheating Instructions
To freeze, cut the cookie into slices. Wrap each slice in plastic wrap. Place the wrapped slices in a freezer-safe bag. This way, you can enjoy a slice anytime. To reheat, thaw the slice in the fridge overnight. Then, warm it in the oven at 350°F (175°C) for about 10 minutes. Alternatively, you can microwave it for about 30 seconds.
Shelf Life and Best Practices
The cookie skillet lasts about four days in the fridge. If frozen, it stays good for up to three months. For the best taste, eat it fresh. If you want to keep it longer, freezing is your best bet. Always check for any signs of spoilage before eating.
FAQs
Can I use quick oats instead of rolled oats?
Yes, you can use quick oats. They will make the cookie softer. Rolled oats add nice texture. I recommend using rolled oats for the best result.
What is the best way to reheat the cookies?
To reheat, place a slice in the microwave. Heat for about 10-15 seconds. Check if it’s warm enough. You can also bake it in the oven at 350°F for a few minutes.
Can I make the batter ahead of time?
Yes, you can prepare the batter ahead of time. Store it in the fridge for up to 24 hours. When ready, just spread it in the skillet and bake.
How do I know when it’s done baking?
Look for a golden brown top and set edges. The center may look a bit soft. It will firm up as it cools.
What can I serve with chocolate chip oatmeal cookie skillet?
Serve it warm with vanilla ice cream or whipped cream. A drizzle of chocolate syrup adds extra flavor. You can also top it with fresh fruit or nuts.
This blog post covered everything you need for a delicious chocolate chip oatmeal cookie skillet. We discussed key ingredients, kitchen tools, and how to measure them correctly. You learned step-by-step instructions for mixing and baking, plus tips for the best outcome. We explored variations for dietary needs and storage methods to keep your treats fresh. Lastly, I answered common questions to guide you further. Now, you are ready to bake a tasty and satisfying treat! Enjoy your time in the kitchen.
