Cookies are one of my all-time favorite desserts – both to make and to eat. You just can’t go wrong with a good cookie. I love making all kinds of other desserts (cake, brownies, ice cream, candies…), but any time I need something sweet for a last-minute get together, cookies are a sure winner. When it comes to making a sweet treat for my guy for Valentine’s Day, though, I wanted to turn up the volume just a bit. If left to his own devices, he could polish off a batch of cookies before I even get them off the trays, so I knew making a skillet cookie would put a fun spin on one of our usual favorites.
Of course, adding homemade hot fudge and melty vanilla ice cream doesn’t hurt, either. Embarrassingly, the two of us demolished all but a few spoonfuls of this beauty in a matter of minutes. It is insanely good. The cookie is just barely done and still piping hot from the oven, with little rivers of melted ice cream soaking into the crust.
It’s made with browned butter, which is regular butter’s nuttier, more intensely flavorful cousin. It gives the cookie that little something extra—the smell and taste of brown butter is insane, and it pushes the flavor of this cookie over the top. It’s exactly what it sounds like: butter melted in a saucepan and cooked until the butter solids turn brown and smell amazing.
While you don’t need a small cast iron skillet to make this recipe (you can bake the cookie in a small cake pan/pie dish or even free-form it on a baking sheet), I highly recommend one. They are great for individual portions of just about anything, last forever, and are extremely inexpensive. I found a couple of these little guys at a flea market a few years ago for $4 each, but even new they shouldn’t cost more than $10-$15.
The presentation is killer when baked in (almost) individual portions. Plus, serving it this way makes it feel a whole lot more acceptable to eat it with spoons straight from the dish. This is a one-bowl cookie, easy enough to make with a whisk and a spatula, no electric mixer needed.
As written, the recipe makes enough dough for two cookies baked in 7-inch skillets. You can either bake both at once to serve a crowd (by using two skillets or by removing the first one from the skillet after baking, allowing the skillet to cool, then baking the second) or bake one now and freeze the rest of the dough for another time. I chose the second option and tightly wrapped the extra dough in plastic wrap for future cookie emergencies.
I also used bread flour in place of the usual all-purpose found in most recipes. This lends a chewier, thicker texture to the cookie that I crave. You should be able find bread flour in your regular grocery store with no problem, but if you can’t/don’t want to purchase a new flour, you can substitute an equal amount of all-purpose.
Have I convinced you yet? You need to make this as soon as possible.
Oatmeal Chocolate Chip Skillet Cookie
Adapted from How Sweet Eats
1/2 cup butter
1/2 cup granulated sugar
1/2 cup loosely packed brown sugar
1 large egg
2 teaspoons vanilla extract
1 1/4 cup bread flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
3/4 cups rolled oats
1 cup semisweet chocolate chips
Vanilla ice cream, hot fudge sauce, or other toppings (optional)
Add the butter to a small saucepan over medium heat. After the butter melts, whisk it continuously for about 5 minutes or until the butter solids have turned a nutty brown. Remove from the pan into a small bowl and let cool completely.
Preheat the oven to 375 degrees and spray a 7-inch cast iron skillet with no-stick spray.
Once the butter has cooled, whisk it with the sugars in a large bowl until the mixture is smooth. Whisk in the egg and vanilla. Switch to a spatula and add the bread flour, salt, baking powder, and cinnamon.
When the dry ingredients are almost mixed in, add the oats and chocolate chips, stirring to combine (the dough can be a bit dry, so you may need to use your hands to get it to completely come together). Press half of the dough into the prepared skillet (either bake the other half in a second skillet or freeze for another time).
Bake for 16-18 minutes or until the dough is almost cooked through and the edges are golden brown. Serve hot with vanilla ice cream, hot fudge sauce, or other toppings of your choice.
Jessica Lampe is a foodie, photographer, writer and DIY’er extraordinare from Indianapolis, Indiana, where she lives with her boyfriend and their incessantly adorable German Shepherd. When she isn’t serving up cupcakes to friends and strangers (baked goods don’t discriminate) she loves getting caught up in a good book and playing/coaching volleyball. Jessica has a bachelor’s degree in journalism and English from Bradley University, is obsessed with all things Harry Potter and lives and dies by the St. Louis Cardinals. Find her on Twitter @lampeshade12.