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This mini oatmeal skillet cookie is soft and chewy in the center with crisp edges around the outside. Made with oats and butterscotch chips, it’s a simple, single serve dessert baked right in a skillet.
Featured Comment
“Love love love skillet cookies and this oatmeal version is my newest favorite.”
– Sharon
Why You’ll Love This Recipe
- Simple Ingredients: Made with pantry staples.
- Quick & Easy: No dough chilling or complicated steps—just mix, bake, and enjoy.
- Perfectly Sized: The perfect dessert for one or two people.
- Great Texture: A soft, chewy center with crisp edges for the perfect bite.
A skillet cookie is just what it sounds like – a big, warm cookie baked right in a skillet.
This mini oatmeal skillet cookie has all the chewy, buttery goodness of a traditional cookie but in a perfectly portioned size. You can bake it in a small cast iron skillet, a 5×5-inch baking dish, or even two 10-ounce ramekins.
It’s an easy way to enjoy a fresh-baked dessert without making a whole batch, just the right amount to satisfy a sweet craving!
Looking for more small batch oatmeal cookie recipes? Try our classic oatmeal cookies, oatmeal raisin cookies, or oatmeal chocolate chip cookies for more chewy, flavorful options!
Ingredients
If you have any ingredients leftover from this small skillet cookie recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: I like using salted butter. If using unsalted butter, add 1/8 teaspoon of salt to the dry ingredients.
- Sugar: A mix of granulated and brown sugar adds sweetness. Granulated sugar provides structure, while brown sugar adds moisture and a caramel-like flavor.
- Egg Yolk: One egg yolk adds richness and helps bind the dough. Save the egg white for small batch meringue cookies, a mini Texas sheet cake, or small batch flourless chocolate cookies.
- Vanilla and Ground Cinnamon: These add warmth and enhance the butterscotch flavor.
- Flour: All-purpose flour gives the cookie structure. A gluten-free 1:1 flour blend can be used if needed.
- Baking Soda: Helps the cookie rise slightly, giving it the right texture.
- Oats: Old-fashioned oats add a chewy texture and hold their shape during baking. Quick oats won’t give the same result and aren’t recommended.
- Butterscotch Chips: These add a sweet, buttery flavor. You can swap them for chocolate chips if you prefer.
Recipe Variations
Customize your oatmeal butterscotch cookie with these easy variations:
- Oatmeal Nut Cookie: Stir in 2 tablespoons of chopped walnuts or pecans for added crunch and a nutty flavor
- White Chocolate Cranberry: Replace butterscotch chips with white chocolate chips and mix in 2 tablespoons of dried cranberries for a sweet-tart balance.
- Cinnamon Raisin Oatmeal Cookie: Swap the butterscotch chips for raisins and add an extra pinch of cinnamon for a warm, spiced version.
How To Make An Oatmeal Skillet Cookie
To make this small skillet cookie, start by heating the oven to 350°F (177°C) and butter a 6.5-inch cast iron skillet or a 5×5-inch baking dish.
In a bowl, mix melted butter with granulated and brown sugar until smooth, then stir in the egg yolk and vanilla. In a separate bowl, combine the dry ingredients, including flour, oats, baking soda, and cinnamon. Add the dry ingredients to the wet mixture and mix until combined, then gently fold in the butterscotch chips.
Press the dough into the prepared skillet and bake for 18-20 minutes, just until lightly golden—be careful not to over-bake, as the cookie will continue cooking in the hot skillet after being removed from the oven. Let it cool for at least 10 minutes before slicing.
RELATED: 15 Easy Dessert Recipes For One
Expert Tips
- Grease the Skillet: Butter or lightly spray the skillet or baking dish to prevent sticking and ensure easy removal.
- Measure Flour Correctly: Spoon flour into the measuring cup and level it off with a knife to avoid using too much, which can make the cookie dense.
- Don’t Overbake: The edges should be lightly golden when you take it out. The center may look slightly underdone, but it will firm up as it cools.
Serving Ideas
Take this warm skillet cookie to the next level with one of these simple toppings:
- Vanilla Ice Cream For One: Add a scoop while the cookie is still warm for a classic combination.
- Small Batch Caramel Sauce: A drizzle of caramel sauce enhances the butterscotch flavor.
- Small Batch Whipped Cream: A light, fluffy topping that pairs perfectly with the chewy cookie.
Frequently Asked Questions
Yes, you can prepare the cookie dough beforehand. It keeps well in the refrigerator for up to 2 days.
You can bake this in a 5×5-inch baking dish or two 10-ounce ramekins or a deep-dish cookie.
Yes! You can leave them out or swap them for another mix-in like chocolate chips, raisins, or chopped nuts.
The edges should be lightly golden, but the center may still look slightly underdone. It will continue to set as it cools.
RELATED: The Best Small Batch Cookie Recipes
More Small Batch Cookie Recipes
If you love baking cookies but don’t want a large batch, try these small batch cookie recipes:
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this oatmeal skillet cookie or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Mini Oatmeal Skillet Cookie
Equipment
- 6.5-inch cast iron skillet or 5-inch baking dish
Ingredients
- 3 tablespoons salted butter -melted
- 2 tablespoons granulated sugar
- 4 tablespoons brown sugar -packed
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ⅓ cup all-purpose flour
- ¼ cup old-fashioned oats
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ cup butterscotch chips
Instructions
- Preheat the oven to 350°F (177°C). Butter a 6.5-inch cast iron skillet or a 5×5-inch baking dish and set aside.
- Mix the wet ingredients: In a bowl, stir together melted butter, granulated sugar, and brown sugar until smooth. Mix in the egg yolk and vanilla.
- Combine the dry ingredients: In a separate bowl, mix the flour, oats, baking soda, and cinnamon.
- Make the dough: Add the dry ingredients to the wet mixture and stir until combined. Fold in the butterscotch chips.
- Bake the cookie: Press the dough into the prepared skillet and bake for 18-20 minutes, until the edges are lightly golden. The center may look slightly underdone but will firm up as it cools.
- Cool and serve: Let the cookie cool in the skillet for at least 10 minutes before slicing.
Notes
- Grease the Skillet: Butter or lightly spray the skillet or baking dish to prevent sticking and ensure easy removal.
- Measure Flour Correctly: Spoon flour into the measuring cup and level it off with a knife to avoid using too much, which can make the cookie dense.
- Don’t Overbake: The edges should be lightly golden when you take it out. The center may look slightly underdone, but it will firm up as it cools.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Love the taste of this cookie. I used a 5×5 pan, and it wasn’t finished in 20 min. I took it out as the directions suggested. It was not cooked in the center. I suggest cooking it a few minutes longer in those dishes.
I used a 5×5 baking dish in my toaster oven and let it cool for 10 minutes
per the recipe and it surely was not done in the middle. The taste is great!
I’ll make it again, but try cooking it much longer 🙂
I found this site searching for comments on a turkey roast. I am cooking now and will post a review later. Thanks for recipes for one or two people. Can’t wait to try some of these.
Oh my gosh this sounds amazing!! And, then I won’t have to worry about eating all the rest of a large batch.
So delicious! I love oatmeal and butterscotch together!
Wonderful cookie recipe!
Love love love skillet cookies and this oatmeal version is my newest favorite.
Investing in a 6 inch skillet was the best investment. I’ve already made many of your recipes with mine and this skillet cookie is just perfect for me.
Holy moley!! That cookie looks and sounds AMAZING!! I cannot wait to give it a try. It’s so dreary out today – perfect for a giant skillet cookie! Yay for rainy days!