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Chocolate Chip Peanut Butter Oatmeal Skillet Cookie

This cast iron skillet cookie combines three of my favorite cookies into one! Chocolate chips, peanut butter, and oatmeal are combined to make the best cookie I've eaten in a long time! 

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 12
Calories: 526 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • ½ cup unsalted butter melted
  • ¾ cup light brown sugar packed
  • 1 large egg
  • 2 teaspoons vanilla extract
  • ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt optional and to taste
  • 1 ½ cups old-fashioned whole rolled oats not quick cook or instant
  • one 14-ounce can sweetened condensed milk
  • ½ cup creamy peanut butter
  • 1 cup semi-sweet chocolate chips
  • Ice cream optional

Instructions

    Cup of Yum
  1. Preheat oven to 350F, spray oven-safe skillet with cooking spray (mine is a Le Creuset enameled cast iron and I sprayed liberally with Pam for Baking and it released like a charm; if skillet is well-seasoned cast iron, you may wish to butter or grease it slightly); set skillet aside.
  2. In a large microwave-safe bowl, melt the butter, about 1 minute on high power (you may microwave butter to a browned-butter state, which makes this cookie especially delicious, by cooking butter for about 3 to 4 minutes; watch it closely so it doesn't burn.
  3. To the melted butter, add sugar, egg, vanilla, and whisk or stir vigorously to combine, for about 1 minute, slightly fluffing up the batter.
  4. Add the flour, baking soda, salt, and stir until just incorporated. Add the oats and stir to combine.
  5. Pour slightly less than three-quarters of the dough into the skillet, reserving about 1¼ cups (just eyeball it) to be crumbled on at the end; set skillet and large mixing bowl with reserved dough aside.
  6. In a small bowl, combine sweetened condensed milk and peanut butter and stir until smooth. Pour mixture over the dough in the skillet.
  7. Evenly sprinkle the chocolate chips over the top.
  8. Drop tablespoon-sized chunks of the reserved dough into the skillet, dispersing then as uniformly as possible over the surface, which forms the crumble topping.
  9. Bake for about 25 minutes, or until edges begin to barely crisp up and most of the top surface of the cookie has set. The center may not be completely set; this is okay because cookie will continue to cook in the skillet after it's been pulled from the oven, noting that there is a fairly significant carryover cooking effect with cast iron; so don't overbake in the oven because cookie is meant to be very gooey.
  10. Cookie may be served immediately; optionally serve it with ice cream.

Notes

  • Alternatively, cookie may be baked in a 9-by-9 inch square baking pan that has been lined with foil or sprayed with cooking spray; do not use a 9-inch circular pie dish because it will be too shallow.
  • 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.

Nutrition Information

Serving 1 Calories 526kcal (26%) Carbohydrates 61g (20%) Protein 9g (18%) Fat 23g (35%) Saturated Fat 12g (60%) Polyunsaturated Fat 10g Cholesterol 56mg (19%) Sodium 269mg (11%) Fiber 2g (8%) Sugar 49g (98%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 526

% Daily Value*

Serving 1
Calories 526kcal 26%
Carbohydrates 61g 20%
Protein 9g 18%
Fat 23g 35%
Saturated Fat 12g 60%
Polyunsaturated Fat 10g 59%
Cholesterol 56mg 19%
Sodium 269mg 11%
Fiber 2g 8%
Sugar 49g 98%

* Percent Daily Values are based on a 2,000 calorie diet.