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  • Grant Melton

Giant Skillet Cookie

I love cookies. I love to eat them. I love to make them. What makes this skillet cookie better than regular cookies is that it’s quicker and easier than making a whole batch. You dirty less dishes and you save time by making one big cookie rather than scooping a bunch of small ones. This dish is best eaten molten hot. :)

2 sticks (1 cup) butter

1 cup light brown sugar

1/2 cup white sugar

2 eggs

1 1/2 cup flour

1 cup rolled oats, either whole or coarsely ground in a food processor

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 10-ounce bag chocolate chips

Preheat oven to 350°F.

In a 12-inch cast-iron skillet, melt two sticks of butter. Once melted, turn off the heat and add in both sugars. Whisk until smooth.

Remove the skillet from the heat and let cool for a few minutes.

Once the sugar mixture is cool to the touch, whisk in the eggs. Using a rubber spatula, carefully fold in the flour, oats, baking soda, baking powder, salt and chocolate chips.

Cook for 25-35 minutes or until slightly brown on top.

Remove from oven and serve warm with a scoop of vanilla ice cream or allow to cool and slice to serve.

Photo credit: Emily Rieger