Oatmeal Chocolate Chip Skillet Cookie

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
Category: Vegetarian
Oat Type: Rolled Oats
Servings: 8 wedges


  • 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.