Oatmeal Chocolate Chip Skillet Cookie

Cast iron skillet cookie with vanilla ice cream and a slice on a plate

Oatmeal Chocolate Chip Skillet Cookie

This brown butter oatmeal chocolate chip skillet cookie is baked in one cast iron skillet with toasted walnuts, shredded coconut, and a hint of cinnamon. It's golden on the edges, soft in the center, and perfect for gatherings and the holidays.

Course Dessert

Cuisine American

Keyword Chocolate, Cookies

Prep Time 20

Cook Time 30

Total Time 1 20

Servings people

Calories 637kcal

Ingredients

Brown butter
1 cup 226 g unsalted butter
Dry ingredients
1 1/2 cups 190 g all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
1 teaspoon ground cinnamon optional
1 1/2 cups 135 g old-fashioned rolled oats
Wet ingredients
1/2 cup 100 g packed light brown sugar
1/4 cup 50 g granulated sugar
2 large eggs room temperature
2 teaspoons vanilla extract
Mix-ins
1/2 cup 85 g semisweet or dark chocolate chips, plus a few for the top
3/4 cup 60 to 70 g unsweetened shredded coconut
3/4 cup 80 to 90 g walnuts, toasted, chopped, and cooled
1 to 2 teaspoons milk if needed
For serving optional
Flaky sea salt
Vanilla ice cream

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.

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 9x13-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.

Nutrition