Skillet Peanut Butter Chocolate Chip Oatmeal Cookie
A gooey, chewy skillet cookie baked in cast iron with layers of buttery oat dough, creamy peanut butter filling, and chocolate chips throughout. The crispy edges and soft center make this a crowd-pleasing dessert perfect for sharing straight from the pan. Ideal for casual gatherings, dessert potlucks, or when you want homemade cookie satisfaction without shaping individual portions. This version stands out with its three-layer construction and toasted oat texture on top.
Ingredients
- 10 tablespoon butter, softened
- 1 cup light brown sugar, firmly packed
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flourgluten-free 1-to-1 blend1:1gluten-freegluten-free
texture slightly less tender
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup old-fashioned oats, divided
- ⅝ cup semi-sweet chocolate chips, divideddark chocolate1:1preference
deeper cocoa flavor
- ⅝ cup creamy peanut butter
Instructions
- 1
Preheat oven to 325 degrees and spray 9-inch cast iron skillet with cooking spray.
- 2
Beat butter and brown sugar with electric mixer until fluffy.
- 3
Add egg, egg yolk, and vanilla extract, then beat until combined.
- 4
Whisk together flour, baking soda, and salt, then add to mixer and beat just until mixed in.
- 5
Stir in oats and chocolate chips.
- 6
Spread half the dough in bottom of prepared skillet.
- 7
Spread peanut butter layer evenly over dough.
- 8
Scatter remaining dough over peanut butter.
- 9
Sprinkle remaining oats and chocolate chips on top.
- 10
Bake for 45 minutes, covering with aluminum foil if browning too quickly.
- 11
Cool before slicing.
Tips
Cast iron retains heat evenly, creating crispy edges. If you don't have a 9-inch skillet, a 10-inch works; reduce baking time by 5 minutes.
Softened butter creams faster and incorporates air for fluffier texture. Let butter sit at room temperature 30 minutes before mixing.
Covering with foil prevents overbrowning while allowing the center to cook through. Start checking at 40 minutes.
Good to Know
Cover skillet loosely with foil or transfer to airtight container. Keeps 4-5 days at room temperature.
Prepare dough through step 4 and refrigerate up to 24 hours. Bring to room temperature before assembling and baking.
Serve warm from the skillet with vanilla ice cream or whipped cream. Slice into wedges.
Common Mistakes
Overmix the flour to avoid a tough, dense cookie.
Use softened butter to avoid streaky dough that doesn't incorporate properly.
Don't skip the foil cover if browning quickly to avoid burnt edges and raw center.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
texture slightly less tender
Nut-Free Alternatives
General Alternatives
FAQ
Can I use creamy versus chunky peanut butter?
Both work. Creamy spreads more smoothly for an even layer, while chunky adds texture variation. Use equal amounts by volume.
What if I don't have a cast iron skillet?
A 9-inch round cake pan works, though edges won't be as crispy. Grease well and reduce baking time by 2-3 minutes since metal heats faster.
Can I freeze this cookie and reheat it later?
Yes. Cool completely, wrap tightly in plastic wrap, then foil, and freeze up to 3 months. Thaw at room temperature or warm in a 325 degree oven for 10 minutes.