Oatmeal Chocolate Chip Skillet Cookie

The only thing better than a plate full of cookies is a plate-sized cookie! Loaded with chocolate chips and rolled oats, this crowd-pleasing giant cookie bakes in a cast iron skillet. Serve warm with ice cream.
Course Desserts and Baked Delights
Servings 8 wedges


  • 1/2 cup unsalted butter, room temperature (125 ml)
  • 1/2 cup light brown sugar, packed (125 ml)
  • 1/4 cup granulated sugar (60 ml)
  • 1 egg
  • 1 tsp vanilla (5 ml)
  • 3/4 cup all-purpose 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 semi-sweet chocolate chips (125 ml)


  1. 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.

  2. In a medium bowl, whisk together flour, oats, baking soda, salt and cinnamon.
  3. In a large bowl, beat together butter, sugars, egg and vanilla until light in color and fluffy.
  4. Add dry ingredients to wet in three additions, stirring after each. Fold in chocolate chips.
  5. Lightly press dough into skillet, covering bottom completely.
  6. Bake for 20-25 minutes, or until golden and center tests clean with a toothpick.
  7. Cut into wedges and serve warm.

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