Hey guys! For the past few weeks I’ve absolutely been loving this recipe! I tried putting my favorite cookie recipe in a skillet and oh my goodness, guys it was so good! I mean, the cookies themselves are pretty good, but put the dough in a cast iron skill and um, the yum factor just goes up about 1000%. I know baking is always a great way to pass some time and so I’m excited to share this recipe with you guys!
So, since we’re all in quarantine, and trying to avoid going to the store as much as possible, I substituted half Crisco, half butter, rather than full butter. And since the stores are all out of flour, I used bread flour, which worked fine.
When making this, you might notice that dough seems pretty thick. Don’t worry, this is how it’s supposed to be. You don’t want it to be runny or sticky.
I think that part of the reason that this is so good is because it isn’t just a chocolate chip cookie. Nope. It’s a chocolate chip cookie with peanut butter and oatmeal.
This recipe uses a 12 inch cast iron skillet, it ends up being about the size of a pie and the servings are about the same size as a pie. You could half this recipe and put it in a smaller cast iron skillet if you don’t want such a big skillet cookie.
Get started by whipping your butter (or Crisco, heh.) on medium speed for a few minutes. Then add your peanut butter, beat for a few more minutes, then add your sugars (and guess what…) beat for a few more minutes. I know that this may seem like a lot of beating, but it is SO crucial to do these steps in order to get a perfect skillet cookie.
Next add your eggs one at a time, beating inbetween. Then add your vanilla.
Whisk together your flour, baking soda, oatmeal and salt. Be sure to actually whisk it together, don’t just dump it in. 😉 NOW, pour in your dry ingredients and beat on low speed for a few minutes.
Change your stand mixer head to a whisk attachment and add the chocolate chips, whisk for a few seconds and volia, you’ve got cookie dough! Why use the whisk attachment? Using it yields the same results as folding the chocolate chips in, but it eliminates the work on folding in the chocolate chips and gets them mixed in much more evenly than you ever could. Besides it’s super easy and fast.
Grease your skillet well with butter, then press your cookie dough into the pan. If you don’t want your skillet cookie to be as thick, go ahead and make a few cookies out of the dough. (just change the baking time to 10-12 minutes rather than 30-35)
I like to stick my skillet in the refrigerator for a few hours before baking, so usually I like to make this around 3 in the afternoon, stick it in fridge for a few hours, bake then eat it after dinner.
Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Here’s the recipe:
1 cup butter, softened
1 cup peanut butter
1 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
1 cup oatmeal
1 teaspoon baking soda
1 teaspoon salt
3 cups all purpose flour
2 cups chocolate chips (any type/combination works!!)
Preheat the oven to 350°F and grease your cast iron skillet well with butter.
With the paddle attachment of your stand mixer, mix the butter for a few minutes or until very soft, add the peanut butter and beat for another few minutes. Then add both sugars and beat until smooth.
Add each egg, one at a time, beating between. Add the vanilla and beat for a few more minutes.
Whisk together the oats, flour, baking soda & salt in a seperate bowl. Add the mixture to the egg, butter and sugar miture and mix for a few minutes or until well combined.
Switch your stand mixer to a whisk attachment, add the chocolate chips and whisk just until combined.
Spread the cookie dough into the greased skillet and either bake immediately or place skillet in the refrigerator until ready to bake.
Bake the skillet cookie for 30-35 minutes, or until slightly brown.
I hope you guys will enjoy this recipe! 🙂 Let me know if you have any questions and if you make, let me know how it goes! 😄