A cookie goes from ordinary to extraordinary when baked in a skillet. This Chocolate Chip-Peanut Butter Oatmeal Skillet Cookie is best eaten gooey and warm right out of the oven with a scoop of vanilla ice cream. And maybe even a little drizzle of hot fudge sauce.
Seriously. This skillet cookie is so indulgent, you might as well go all the way with it.
Make a skillet cookie and you may never want a regular cookie again. They are so amazing.
The best part is the middle stays really soft and gooey, but the cast iron pan gives a wonderful chewiness and crispiness to the edges.
And that’s the secret to a great skillet cookie- a cast iron pan. If you don’t have one already, a cast iron pan is probably the best kitchen investment you can make. You can use it for just about anything and if you take care of it, it will last you forever.
The combination of oats, peanut butter, and chocolate chips in this skillet cookie just can’t be beat. So much flavor and so much gooeyness!
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Chocolate Chip-Peanut Butter Oatmeal Skillet Cookie
- 10 tablespoons butter, softened
- 1 cup firmly packed light brown sugar
- 1 large egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup old-fashioned oats, divided
- 2/3 cup semi-sweet chocolate chips, divided
- 2/3 cup creamy peanut butter
- Preheat oven to 325 degrees and spray a 9-inch cast iron skillet with cooking spray.
- With an electric mixer, beat butter and brown sugar until fluffy.
- Add egg, egg yolk, and vanilla extract and beat until combined.
- Whisk together flour, baking soda, and salt. Add to mixing bowl and beat just until mixed in.
- Stir in 3/4 cup oats and 1/3 cup chocolate chips.
- Spread half of dough in bottom of prepared pan.
- Spread peanut butter on top of dough.
- Scatter remaining dough on top of peanut butter.
- Sprinkle remaining oats and chocolate chips on top.
- Bake for 45 minutes. If it starts to get too brown, cover with aluminum foil. Let cool before slicing.
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