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Baking a skillet cookie brings a special kind of comfort, especially when it’s our Mini Oatmeal Butterscotch Skillet Cookie. This treat spreads beautifully in the pan, achieving a golden edge while remaining delightfully chewy at the center. Sized perfectly for you, or to share with someone special, it combines the sweet, caramel-like notes of butterscotch with hearty oats in a personal-sized skillet. This dessert merges the cozy warmth of oatmeal cookies with the luxurious sweetness of butterscotch, making it the ideal pick-me-up for any day.

Searching for more delightful small batch cookie recipes? You’ll adore our small batch oatmeal cookies, rich chocolate chip cookies, cinnamon-sweet snickerdoodles, melt-in-your-mouth butter cookies, and loaded cowboy cookies!

Why You’ll Love This Recipe

  • Simple Ingredients: Uses pantry staples that are likely already in your kitchen.
  • Quick and Easy: No need for dough chilling or complex steps.
  • Perfectly Sized: Ideal for those who want a sweet treat without leftovers.
  • Texture Delight: Offers a delightful combination of chewy and crisp textures.

A skillet cookie is a large cookie that’s baked right in a skillet, often cast-iron, offering the classic taste and texture of a traditional cookie but in a more generous size. Our mini oatmeal butterscotch skillet cookie is a smaller variation, perfectly proportioned for one or two people. It’s an ideal option for those cooking just for themselves or for a couple, allowing you to enjoy a fresh, warm dessert without the temptation of leftovers. This scaled-down treat is perfect for satisfying your sweet tooth in a manageable, delightful portion.

RELATED: The Best Small Batch Cookie Recipes

Ingredients

If you have any ingredients leftover from this small skillet cookie recipe, check out our Leftover Ingredients Recipe Finder.

  • Butter: The recipe calls for salted butter which infuses the cookie with a hint of saltiness. If you prefer to use unsalted butter, simply incorporate an additional 1/8 teaspoon of salt into the dry mixture to achieve the desired flavor balance.
  • Sugar: A combination of granulated sugar and brown sugar is used to sweeten the cookie. The granulated sugar provides structure, while the brown sugar imparts a rich, caramel-like undertone.
  • Egg Yolk: One egg yolk is required for this recipe, enriching the dough with fat for a richer texture. Hang onto the egg white to use in one of our egg white recipes like Meringue Cookies, a mini Texas Sheet Cake, or Flourless Chocolate Cookies.
  • Vanilla and Ground Cinnamon: These two are powerhouse flavor enhancers, bringing warm and aromatic notes that complement the butterscotch perfectly.
  • Flour: All-purpose flour is the foundation of the cookie, giving it structure. For those with gluten sensitivities, an all-purpose gluten-free 1:1 blend can be a suitable substitute.
  • Baking Soda: A leavening agent that helps the cookie puff up slightly during baking, contributing to its perfect texture.
  • Oats: Old-fashioned oats are specified here for their hearty texture and ability to hold their shape during baking. Quick-cooking oats may alter the final texture and are not recommended for this recipe.
  • Butterscotch Chips: The recipe highlights butterscotch chips for their sweet and buttery flavor profile. However, you can tailor this treat to your taste with alternatives like semi-sweet, dark, or milk chocolate chips.

Recipe Variations

Discover fresh takes on the Mini Oatmeal Butterscotch Skillet Cookie, tailored to suit every craving and occasion with the following recipe variations.

  • Chocolate Chip Skillet Cookie: Substitute butterscotch chips with chocolate chips for a classic favorite.
  • Nutty Delight: Stir in a handful of chopped walnuts or pecans for added texture and nutty flavor.
  • White Chocolate Cranberry: Swap butterscotch chips for white chocolate chips and add dried cranberries for a festive twist.
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  • Step 1: Heat oven to 350 degrees F (177 degrees C). Lightly butter a 6.5-inch cast iron skillet or a 5×5-inch baking dish and set aside. In a medium-sized bowl, cream together the melted butter, granulated sugar, and brown sugar until well blended. Beat in the egg yolk and the vanilla.
  • Step 2: In a separate small bowl, mix together the flour, oats, baking soda, and ground cinnamon.
  • Step 3: Pour the flour mixture into the butter/sugar mixture and mix until combined. Gently stir in the butterscotch chips.
  • Step 4: Press the cookie dough into the skillet and bake for 18-20 minutes or until it looks barely golden. Do not over-bake it, the cookie will continue to cook in the hot skillet when you take it out of the oven.
  • Step 5: Allow to cool in the skillet for at least 10 minutes before cutting.

RELATED: 15 Easy Dessert Recipes For One

Cutting into a skillet oatmeal cookie with a knife.

Expert Tips

  • Grease the Skillet: It’s essential to apply a generous coating of butter or oil spray to the skillet. This ensures your cookie will release easily without sticking, preserving its perfect shape and texture.
  • Measure Flour Accurately: Precision is key when measuring flour to prevent a dense cookie. Spoon the flour into your measuring cup until it’s heaped, then level it off with a straight edge, such as the back of a knife, for the exact amount needed.
  • Watch the Baking Time: To capture that ideal balance of gooey center and crisp edges, pay close attention to the baking process. Once you notice the perimeter turning a light golden brown, it’s time to take the skillet out of the oven, even if the center seems slightly underdone—it will continue to cook in the residual heat.

Serving Suggestions

Enjoying a freshly baked small skillet cookie is one of life’s simple pleasures. Here’s how to make it even better:

  • Top with Ice Cream: Add a scoop of vanilla ice cream while the cookie is still warm for a melt-in-your-mouth experience.
  • Drizzle with Syrup: A drizzle of caramel or chocolate syrup can add an extra layer of decadence.
  • Serve with Coffee: The perfect coffee companion for a relaxing afternoon.
  • Add Fresh Fruit: Serve with a side of fresh berries for a tart contrast to the sweet cookie.
  • Pair with Whipped Cream: A dollop of whipped cream adds a light and airy finish.

Frequently Asked Questions

Can I make a skillet cookie in advance?

Yes, you can prepare the cookie dough beforehand. It keeps well in the refrigerator for up to 2 days, ensuring you can have a fresh-baked cookie without delay.

What’s the best skillet size for this cookie recipe?

The success of this cookie depends on using the right size pan. A 6.5-inch cast iron skillet or a 5×5-inch baking dish is perfect. If you prefer, two 10-ounce ramekins, measuring about 4 inches across and 1.75 inches deep, are also suitable alternatives. Ensure your bakeware aligns with these dimensions for the best results.

How will I know when a skillet cookie is done?

The edges should be golden, and the center should be set but still soft.

a small skillet with a butterscotch oatmeal cookie baked inside.

Discover the joy of baking with our collection of top-rated small batch cookie recipes, tailored for those moments when you crave something sweet without the leftovers.

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 butterscotch 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.

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Your Cooking For One Source
Because you’re worth it
4.86 from 7 votes
Prep: 10 minutes
Cook: 20 minutes
Cool: 10 minutes
Total: 40 minutes
Servings: 4 servings
Indulge in a Mini Oatmeal Butterscotch Skillet Cookie, perfectly portioned for treating yourself or sharing with a friend. It's easy to make, quick to bake, and absolutely scrumptious!

Equipment

Ingredients 
 

  • 3 tablespoons salted butter -melted
  • 2 tablespoons granulated sugar
  • 4 tablespoons brown sugar -packed
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • cup all-purpose flour
  • ¼ cup old-fashioned oats
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • ¼ cup butterscotch chips
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Instructions 

  • Heat oven to 350° F (177° C). Lightly butter a 6.5-inch cast iron skillet or a 5×5-inch baking dish and set aside. In a medium-sized bowl, cream together the melted butter, granulated sugar, and brown sugar until well blended. Beat in the egg yolk and the vanilla.
  • In a separate small bowl, mix together the flour, oats, baking soda, and ground cinnamon.
  • Pour the flour mixture into the butter/sugar mixture and mix until combined. Gently stir in the butterscotch chips.
  • Press the cookie dough into the skillet and bake for 18-20 minutes or until it looks barely golden. Do not over-bake it, the cookie will continue to cook in the hot skillet when you take it out of the oven.
  • Allow to cool in the skillet for at least 10 minutes before cutting.

Notes

  • Grease the Skillet: It’s essential to apply a generous coating of butter or oil spray to the skillet. This ensures your cookie will release easily without sticking, preserving its perfect shape and texture.
  • Measure Flour Accurately: Precision is key when measuring flour to prevent a dense cookie. Spoon the flour into your measuring cup until it’s heaped, then level it off with a straight edge, such as the back of a knife, for the exact amount needed.
  • Watch the Baking Time: To capture that ideal balance of gooey center and crisp edges, pay close attention to the baking process. Once you notice the perimeter turning a light golden brown, it’s time to take the skillet out of the oven, even if the center seems slightly underdone—it will continue to cook in the residual heat.

Nutrition

Serving: 1serving, Calories: 253kcal, Carbohydrates: 39g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 70mg, Sodium: 191mg, Potassium: 53mg, Fiber: 1g, Sugar: 26g, Vitamin A: 334IU, Calcium: 23mg, Iron: 1mg

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.

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Recipe Rating




9 Comments

  1. Pam says:

    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.

  2. Chuck says:

    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 🙂

  3. Glenda Queen says:

    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.

  4. Mama Munchkin says:

    Oh my gosh this sounds amazing!! And, then I won’t have to worry about eating all the rest of a large batch.

  5. Sandra says:

    So delicious! I love oatmeal and butterscotch together!

  6. Lynn says:

    Wonderful cookie recipe!

  7. Sharon says:

    Love love love skillet cookies and this oatmeal version is my newest favorite.

  8. Marlynn says:

    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.

  9. Eva says:

    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!