This oatmeal chocolate chip cookie skillet is crispy on top and gooey on the inside. Serving it with a few scoops of ice cream is not optional, it’s a must! Ha! Kidding, kind of. I made this oatmeal cookie skillet and served it with pumpkin ice cream, it was amazing - I’d highly recommend it during the fall months! But if you’re not a pumpkin fan, vanilla ice cream is always a fan favorite too.

I’m just going to put this out there, my Mom makes the best oatmeal cookies! She loads them with chocolate chips and sometimes raisins and nuts - but not when she knows I’m going to eat them, so you won’t find a raisin or nut in this oatmeal cookie. I took my mom’s recipe and changed a few things to make this big cookie skillet rise more but stay nice and gooey in the middle with a crispy top! I won’t judge you if you eat this cookie straight out of the pan, honestly that’s the best and only way to do it IMO.

Oatmeal Chocolate Chip Cookie Skillet

Ingredients

• 7 tbsp unsalted butter, softened

• 1/4 cup sugar

• 1/4 + 2 tbsp brown sugar

• 1 egg, room temperature

• 1/2 tsp pure vanilla extract

• 3/4 cup flour

• 1/2 tsp baking powder

• 1/4 tsp baking soda

• 1/2 tsp cinnamon

• pinch of salt

• 1 1/2 cups oatmeal

• 1/2 cup chocolate chips

Instructions

• Preheat oven to 350 F degrees. In a mixing bowl add butter, sugar and brown sugar; mix until light and fluffy, about 3-5 minutes. Add egg and vanilla to the butter/sugar mixture and blend until combined. Add in flour, baking powder, baking soda, cinnamon and salt. Blend until flour is just incorporated and gently stir in oatmeal and chocolate chips

• Scoop cookie dough into a lightly greased 8 inch cast iron skillet. Smooth out the top, making it even all around and bake in the oven for about 20 minutes or until golden brown and done. Serve with ice cream and enjoy