Skillet Cookie (Peanut Butter Oatmeal Chocolate Chip)

Today was one of those snowy winter days where we just “needed” to bake something. Anyone else ever feel that way. We are in the sub-25 degree temperatures here in Salt Lake City, UT and a cozy treat was much needed. We recently got a new Lodge Cast Iron Skillet so I wanted to try it out!!

I decided to whip up a peanut butter oatmeal chocolate chip skillet cookie! Say whaaat??! Dang girl-you fancy huh??

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Skillet cookies are great because they are (usually) a one bowl mix wonder and they are super fun to eat straight out of the skillet!

The secret ingredient in this dessert is sweetened condensed milk! I know, it isn’t something we all typically have on hand, but a quick trip to the grocery store is well worth it!

Skillet Cookie (PB:Chocchip:oatmeal).jpg

Another thing I should mention is I say in the recipe to use creamy peanut butter. We typically eat organic peanut butter in our house, but for this recipe you definitely gotta go with good ol’ Skippy!

Also, I used semi-sweet chocolate chips but if you prefer milk, dark, white, or bittersweet, or EVEN carob chips, use those! It is totally up to you and I’m sure it will still be delicious.

Skillet Cookie (Oatmeal Peanut Butter Chocolate Chip).jpg

Baking is such a great form of relaxation and serenity (at least it is for me). I play some good music, toss on my apron, tie back my hair, and create.

There is something so sweet about getting to make a delicious treat that you and your loved ones get to enjoy. ❤

Trev is making us chicken, veggies and rice tonight…and let me tell you. There’s no saying if this cookie will get devoured before…or after we eat dinner.

Last but not least-you know we bought vanilla ice cream to go atop this beauty!

Okay, enough of me gabbing away–here’s the recipe!
Enjoy
xox ❤ jt

Peanut Butter Oatmeal Chocolate Chip Skillet Cookie

recipe adapted from Averie Cooks

Ingredients:

Yield: Makes one 10 1/4-inch skillet cookie

-1/2 cup unsalted butter, melted
-3/4 cup light brown sugar, packed
-1 large egg
-2 teaspoons vanilla extract
-3/4 cup all-purpose flour
-1/2 teaspoon baking soda
-1/2 teaspoon salt, optional and to taste
-1 1/2 cups old-fashioned whole rolled oats (not quick cook or instant) one 14-ounce can sweetened condensed milk
-1/2 cup creamy peanut butter
-1 cup semi-sweet chocolate chips
-ice cream, optional (unless you live with me, then it’s mandatory!)

Directions:

Preheat oven to 350F, spray oven-safe skillet with cooking spray (I used a Lodge Cast Iron Skillet)

In a large microwave-safe bowl, melt the butter.

To the melted butter, add sugar, egg, vanilla, and stir vigorously to combine. Add the flour, baking soda, salt, and stir until just incorporated. Add the oats and stir to combine.

Pour just less than three-quarters of the dough into the skillet, reserving about 1 1/4 cups (just eyeball it) to be crumbled on at the end.

In a small bowl, combine sweetened condensed milk and peanut butter and stir until smooth.

Pour mixture over the dough in the skillet. Evenly sprinkle the chocolate chips over the top.

Drop tablespoon-sized chunks of the reserved dough into the skillet, dispersing then as uniformly as possible over the surface.

 

Bake for 25 minutes, or until edges begin to barely crisp up. It is okay if the center of the cookie looks slightly undercooked–it will continue to cook in the cast iron skillet.

Cookie may be served immediately; optionally serve it with ice cream.

The cookie is best eaten fresh from the oven but due to its size, extra cookie may be sliced and stored in an airtight container at room temperature or in the refrigerator for up to 5 days, reheating gently in the microwave before serving leftovers if desired.

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