Among the reasons we love oats so much are their benefits for heart health, lowering cholesterol and how well they complement a healthy lifestyle!
But we’ll also be the first to tell you it’s also important to treat yourself every once in a while; no one can be expected to be on their best behavior 100% of the time. We find it easier to follow a healthy eating plan when we let ourselves give in to our cravings sometimes, but we try not to get too carried away.
When you want to indulge in something sweet without totally going off the deep end, we’ve got the perfect recipe for you; an Oatmeal Chocolate Chip Skillet Cookie.
The only thing better than a plate full of cookies is a plate-sized cookie. Everybody knows that. Giant cookies are as fun as they are delicious. But if you’re going to make a cookie that big, best to make it as healthy as a giant cookie can be by using oats.
With 1 1/2 cups of rolled oats, this cookie provides fiber, iron and protein. Oats are known for their heart-healthy properties, definitely a perk when indulging in a giant cookie, especially if you make your skillet cookie even more decadent by serving it with ice cream like we did.
If you’ve never made a skillet cookie before you are totally missing out. It’s really easy to make, in fact it’s not much different than making normal cookies. Instead of portioning your batter out into individual cookies, you press the batter into a skillet to form one big cookie. You can spread the batter out with a spatula, or just get in there with your impeccably clean hands.
When it comes time to bake, pop the skillet in the oven and let it bake for 25 minutes at 350o F. It might be the longest 25 minutes of your life, but once the kitchen starts to smell amazing you’ll know it’s nearly done.
To reach cookie nirvana, cut your skillet cookie into wedges and serve them warm with vanilla ice cream. And we won’t judge you if you drizzle some melted chocolate over the top. We did.
In the unlikely event that you have any leftover cookie, it can be kept tightly wrapped at room temperature for several days.
Go ahead. Treat yourself. You deserve it.
- 1/2 cup butter unsalted, room temperature (125 ml)
- 1/2 cup brown sugar light, packed (125 ml)
- 1/4 cup sugar granulated (60 ml)
- 1 egg
- 1 tsp vanilla extract (5 ml)
- 3/4 cup flour (185 ml)
- 1/2 tsp baking soda (2.5 ml)
- 1/4 tsp salt (1 ml)
- 1/2 tsp cinnamon (2.5 ml)
- 1 1/2 cups rolled oats (375 ml)
- 1/2 cup chocolate chips semi-sweet (125 ml)
Preheat oven to 350°F (175°C). Line the bottom of a 9” cast iron skillet with a circle of parchment and spray with non-stick cooking spray.
- In a medium bowl, whisk together flour, oats, baking soda, salt and cinnamon.
In a large bowl, beat together butter, sugars, egg and vanilla until light in color and fluffy.
- Add dry ingredients to wet in three additions, stirring after each. Fold in chocolate chips.
- Lightly press dough into skillet, covering bottom completely.
Bake for 20-25 minutes, or until golden and center tests clean with a toothpick.
- Cut into wedges and serve warm.