Go Back
- 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. - 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. - 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. 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. 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. 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. 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. 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. 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. 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. 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. {{image_2}} 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. 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! 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! 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. 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. 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. 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. 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. 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. Look for a golden brown top and set edges. The center may look a bit soft. It will firm up as it cools. 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.

Chocolate Chip Oatmeal Cookie Skillet

Indulge in the ultimate dessert with this Chocolate Chip Oatmeal Cookie Skillet recipe! Loaded with wholesome oats, rich chocolate chips, and a hint of cinnamon, it’s the perfect treat for any occasion. Simply mix the ingredients, bake, and enjoy a warm, gooey cookie straight from the skillet.
Print Recipe Pin Recipe

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)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 10-inch cast-iron skillet or oven-safe skillet with non-stick spray or butter.

    In a medium bowl, combine the rolled oats, flour, baking soda, baking powder, salt, and cinnamon. Whisk together until well mixed.

      In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, using either a hand mixer or a stand mixer. This should take about 2-3 minutes.

        Beat in the egg and vanilla extract until fully incorporated.

          Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Do not overmix.

            Fold in the chocolate chips and the chopped nuts (if using) until evenly distributed throughout the batter.

              Spoon the cookie dough into the prepared skillet, spreading it out evenly with a spatula.

                Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the edges are set. The center may look slightly underbaked, which is perfect as it will continue to cook as it cools.

                  Remove from the oven and let it cool for about 10 minutes in the skillet before serving.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 8

                      - Presentation Tips: Serve warm directly from the skillet, topped with a scoop of vanilla ice cream or whipped cream, and drizzle with chocolate syrup for extra indulgence.