Oatmeal Chocolate Chip Skillet Cookie
If you’re an oatmeal chocolate chip cookie lover, this is the recipe for you! This brown butter oatmeal chocolate chip skillet cookie is everything you love about a classic oatmeal cookie, baked in one big cast iron skillet. It’s golden and crisp on the edges, soft in the center, and loaded with chocolate chips, toasted walnuts, and shredded coconut. It bakes in about 25 minutes and serves 8 to 10.
This was honestly something I was craving, so I made it. Then I tested it about four times. The first two batches were too sweet, and on the last one I cut the sugar so much that it tasted almost like a healthy cookie. This version is the perfect sweet spot, and I can’t wait for you to try it!
It’s perfect for girls’ night, as a dessert for guests, or for any gathering. I love bringing it to church functions, where it’s always a hit. The nuts, cinnamon, and coconut also make it cozy enough for the holidays.
Why You’ll Love This Brown Butter Skillet Cookie
Brown butter is the secret here. When you cook butter past melted, the milk solids toast and turn golden, giving the whole skillet cookie a rich, nutty, almost toffee like flavor. It pairs perfectly with oats, cinnamon, and coconut.
- Just sweet enough: After four rounds of testing, the sugar is right where it should be.
- No scooping: Press the dough into one skillet and bake. It’s so much easier than baking cookies in batches.
- Made for sharing: One skillet feeds a crowd, so it’s perfect for parties and holidays.
Oatmeal Chocolate Chip Skillet Cookie Ingredients
- Unsalted butter: This gets browned for a deep, nutty flavor.
- Flour, baking soda, salt, and cinnamon: These give the cookie structure, lift, and a cozy warmth. The cinnamon is optional.
- Old-fashioned rolled oats: They give the classic chewy oatmeal cookie texture.
- Brown sugar and granulated sugar: Brown sugar adds moisture and caramel flavor, while granulated sugar helps the edges crisp.
- Eggs and vanilla: Use room-temperature eggs so they mix smoothly into the brown butter.
- Chocolate chips, coconut, and walnuts: Semisweet or dark chips, unsweetened shredded coconut, and toasted walnuts for crunch.
How to Make an Oatmeal Chocolate Chip Skillet Cookie
Step 1: Brown the butter
Melt the butter and cook it until golden brown and nutty, then let it cool.
Step 2: Mix the dry ingredients
Whisk the flour, baking soda, salt, and cinnamon, then stir in the oats.
Step 3: Add the sugars
Whisk the brown sugar and granulated sugar into the cooled brown butter.
Step 4: Add the eggs and vanilla
Whisk in the eggs one at a time, then the vanilla, until glossy.
Step 5: Combine wet and dry
Fold the dry ingredients into the brown butter mixture until no flour remains.
Step 6: Add the mix-ins
Fold in the chocolate chips, shredded coconut, and toasted walnuts.
Step 7: Press into the skillet
Spread the dough into a greased skillet and press a few extra chocolate chips on top.
Step 8: Bake and serve
Bake until the edges are golden and the center is just set. Serve warm with vanilla ice cream.
Skillet Cookie Tips and Variations
Tips
- Watch the butter closely: Once the milk solids turn golden and smell nutty, pour it out right away. Brown butter can burn in seconds.
- Let the butter cool: Hot butter will scramble the eggs. It should feel just warm before you add the sugar.
- Don’t overbake: Pull the skillet cookie when the center still looks a little soft. It keeps cooking in the hot cast iron skillet.
Variations
- Oatmeal chocolate chip cookie bars: Press the dough into a greased 9×13-inch pan. Start checking at 20 minutes, then cut into bars once cooled.
- Individual cookies: Scoop 2-tablespoon balls onto a lined baking sheet and bake at 350°F for about 10 to 12 minutes.
- Classic oatmeal chocolate chip: Skip the coconut and walnuts and add more chocolate chips instead.
Oatmeal Skillet Cookie FAQs
What size skillet should I use?
A 10 to 12 inch oven safe skillet works best. A 10 inch skillet makes a thicker cookie that needs a few extra minutes.
Do I need a cast iron skillet?
No. Any oven-safe skillet works, or use a 9×13 inch baking pan and start checking at 20 minutes.
Can I use quick oats?
Yes, but the cookie will be softer and less chewy. Old-fashioned rolled oats give the best texture.
Why is my skillet cookie raw in the middle?
It’s supposed to look a little soft when it comes out. It finishes setting as it cools in the hot skillet for 10 to 15 minutes.
Can I make the dough ahead?
Yes. Refrigerate the dough for up to 1 day, then let it sit at room temperature for 20 minutes before pressing it into the skillet.
Oatmeal Chocolate Chip Skillet Cookie
Ingredients
Instructions
- Brown the butter: Melt the butter in a light-colored saucepan over medium heat. Cook, stirring often, until the milk solids turn golden brown and smell nutty, 5 to 8 minutes. Pour into a heatproof bowl with all the browned bits and cool until just warm, 15 to 20 minutes.
- Prep the oven and skillet: Preheat the oven to 350°F (175°C). Grease a 10- to 12-inch oven-safe skillet.
- Mix the dry ingredients: Whisk together the flour, baking soda, salt, and cinnamon. Stir in the oats and set aside.
- Add the sugars: Whisk the brown sugar and granulated sugar into the cooled brown butter until slightly thickened.
- Add the eggs and vanilla: Whisk in the eggs one at a time, then the vanilla, until glossy and smooth.
- Combine wet and dry: Fold the dry ingredients into the butter mixture with a spatula just until no dry flour remains.
- Fold in the mix-ins: Fold in the chocolate chips, coconut, and walnuts. If the dough is very stiff, mix in 1 to 2 teaspoons of milk.
- Press into the skillet: Press the dough into an even layer in the skillet. Press a few extra chocolate chips on top.
- Bake: Bake for 22 to 30 minutes, until the edges are deeply golden and the center is puffed but still a little soft. For a gooier center, start checking at 20 minutes.
- Finish and serve: Sprinkle with flaky sea salt, if using. Cool in the skillet for 10 to 15 minutes, then serve warm with vanilla ice cream.
Nutrition
Notes
- Brown butter: Use a light-colored pan so you can see the color change.
- Pull it off the heat as soon as it smells nutty.
- Gooey vs. set: Bake 20 to 22 minutes for a gooey center or 28 to 30 minutes for a firmer, sliceable cookie.
- No skillet: Bake in a greased 9×13-inch pan and start checking at 20 minutes.
- Toasting walnuts: Toast in a dry pan over medium heat for 3 to 5 minutes, until fragrant. Cool before adding.
- Storage: Keep slices airtight at room temperature for up to 2 to 3 weeks, or freeze for 8 to 12 months, per USDA guidance. Softest in the first 3 to 4 days.
