Skillet Oatmeal Cookie

I feel like I am super late to the skillet game. Seriously, where have these been all my life?

It’s not all hype people! These things really are amazing. Food just tastes different in it. I am sold. I started with a 12 inch and have since gained two more skillets in other sizes and am scouring Pinterest for ideas on how to use them.


During all my research, I was coming across tons of savory recipes. I wanted sweet (duh!) . I started thinking about those small deep dish cookies at some of our favorite restaurants and wondered if I could make one huge cookie! Yes, Yes I can!

This is a pretty basic oatmeal cookie recipe. But, bake it in a cast iron skillet and it is anything but basic! It is crispy on the outside. Chewy in the middle. Perfection. There’s also something a little fancy, yet rustic (that’s a thing right?) about slicing a cookie like a pie.

It’s super easy to make and cleanup is easier too since you just mix and then dump the whole bowl into the skillet to bake. No scooping or rolling balls.

Now, I added semi-sweet chocolate chips (of course), but feel free to add milk chocolate, orĀ  nuts, or god forbid…raisins, ugh.

Also, feel free to top this with a huge mound of ice cream. We did.

Skillet Oatmeal Cookie


  • 1/2 cup butter (a stick)
  • 1/2 cup brown sugar, packed
  • 1/2 cup white sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup all purpose flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp cinnamon, optional
  • 1 1/2 cup Old fashioned oats (Not quick oats)
  • 1/2 cup semi-sweet chocolate chips


  • Preheat oven to 350 degrees.
  • In a large bowl, cream together the butter and both sugars until fluffy.
  • Add vanilla and the egg and mix will.
  • In a small bowl whisk together the flour, baking soda, baking powder, and salt.
  • Carefully add the flour mixture to the the butter mixture, and stir until combined.
  • Mix in oats. Then gently mix in chocolate chips, just until combined.
  • Pour cookie dough into a buttered 10 inch cast iron skillet. Use a rubber spatula (or fingers) to gently spread and press dough into the pan.
  • Bake for 15 minutes or until light golden brown.
  • Remove form the oven, and allow to cool. Slice and serve!


*Recipe adapted from

Just a tip: If your cookie still seems undercooked after 15 minutes, that is ok. The skillet stays hot for a long time so the cookie will continue to cook for a few minutes even after being removed from the oven. Besides, isn’t a slightly gooey middle the way it should be?






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