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Indulge in a Mini Oatmeal Chocolate Chip Skillet Cookie, the perfect blend of comfort and luxury. This dessert features a delightful mix of earthy, chewy oats and rich, melted chocolate chips, baked in a small cast iron skillet. It achieves an irresistible balance with crispy, buttery edges and a gooey, melt-in-your-mouth center. Easy to make and ideal for sharing (or treating yourself), this cookie is a warm, indulgent treat for any occasion.
Are you in the mood for some small delightful desserts that you can whip up in a mini skillet? You’re going to adore our Mini Oatmeal Butterscotch Skillet Cookie, packed with sweet and chewy goodness, and our Mini S’mores Dip, which is irresistibly gooey and perfect for a quick treat. These recipes are just the thing for a comforting dessert indulgence!
Why You’ll Love This Skillet Cookie Recipe
- Simplicity: One of the most attractive features of this mini skillet cookie is its easy preparation. There’s no fussy chilling of the dough or rolling out cookie balls, saving you both time and energy.
- Texture Perfection: The combo of chewy oats and gooey chocolate chips offers a textural experience that’s unlike any other. The cast-iron skillet seals the deal by providing those irresistibly crispy edges while keeping the center soft and moist.
- Small Batch Focus: This cookie skillet recipe is designed for one or two people, eliminating the dilemma of leftover cookies sitting around to tempt you. It’s portion-control and indulgence, all wrapped into one delicious package.
- Cast Iron Magic: The use of a cast iron skillet isn’t just trendy; it serves a purpose. The skillet delivers consistent heat, ensuring that the cookie bakes evenly. This is key for achieving those contrasting textures: a crisp edge and a soft, gooey center.
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What Is A Skillet Cookie?
A skillet cookie is essentially a large cookie baked in a skillet, resembling a pie or cake. The skillet, especially when it’s cast iron, imparts a crisp, buttery edge while keeping the center gooey and delicious.
Ingredients
This section provides a quick rundown of the ingredients used in this mini skillet cookie recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.
- Butter: Use melted salted butter to achieve that perfect chewy texture. If you’re using unsalted butter, just toss in an additional 1/8 teaspoon of salt with your dry ingredients.
- Sugars: This recipe calls for a blend of granulated and brown sugar, with a higher proportion of brown sugar. The molasses in brown sugar is the secret to a soft, chewy skillet cookie. If you don’t have brown sugar, consider making a small batch of brown sugar to keep in your pantry.
- Egg Yolk: Just one yolk is needed here. It provides moisture, elevates the richness, and lends structural integrity to the cookie. Skip the whole egg to maintain the cookie’s intended texture. Be sure to hang on to that egg white and use it in one of our egg white recipes like Meringues or Flourless Chocolate Cookies.
- Flavor Boosters: Vanilla extract and ground cinnamon work together to round out the flavor profile, making each bite a delightful experience.
- Flour: Standard all-purpose flour is your go-to for this recipe. It offers the right structure without complicating things.
- Baking Soda: A little bit is all you need for the skillet cookie to rise just enough to achieve that ideal texture.
- Oats: Stick to old-fashioned oats for a chewier texture. Quick oats won’t give you the same result. We use oats in many of our single serving and small batch recipes like Baked Oatmeal and a small batch of Butter Pecan Granola.
- Chocolate Chips: While semi-sweet chips are my go-to, feel free to substitute with dark, milk, white, or even mint chocolate chips. The choice is yours and the possibilities are endless. Use leftover chocolate chips in a mini Chocolate Lava Cake, Chocolate Banana Bread, or a single Chocolate Chip Cookie.
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder.
Skillet Cookie Variations
Looking for ways to make this chocolate chip skillet cookie your own? You’re in the right place! This recipe is super versatile, allowing you to get creative with what you’ve got on hand. Let’s check out some delicious options.
- Mix ‘n’ Match Chocolate: Don’t limit yourself to just one type of chocolate chip. Mix in both milk chocolate and semi-sweet chocolate chips for a more dynamic flavor profile.
- Nutty Addition: Elevate the texture and taste by adding a handful of chopped walnuts or pecans. The crunch perfectly complements the gooey chocolate chips.
- Peanut Butter Twist: Introduce a spoonful of peanut butter into your cookie dough for a nutty, creamy dimension that pairs amazingly well with the chocolate chips.
- Raisin Swap: Not a fan of chocolate or just want a healthier alternative? Substitute the chocolate chips with raisins. They bring in a different kind of sweetness and chewiness.
- Seasonal Spices: Add a dash of pumpkin spice or apple pie spice for a cookie that sings the praises of the season.
How To Make A Skillet Cookie
These step-by-step photos and instructions help you visualize how to make a small oatmeal chocolate chip skillet cookie. See the recipe box below for ingredient amounts and full recipe instructions.
- Heat the oven to 350 degrees F (177 degrees C). Generously 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 chocolate chips.
- Press the cookie dough into the skillet and bake for 15-18 minutes or until the top of the cookie 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 the cookie to cool in the skillet for at least 10 minutes before cutting.
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Expert Tips
- Butter Your Skillet Generously: A lavish layer of butter in the skillet is the secret to achieving those crispy, rich edges on your oatmeal chocolate chip skillet cookie. Don’t skimp!
- Properly Measure the Flour: Incorrectly measured flour can ruin the texture. Instead of scooping, spoon the flour into your measuring cup and overfill it slightly. Level it off using a straight-edged utensil like the back of a knife. This ensures you don’t compact the flour, leading to too much flour in the recipe.
- Be Mindful of Baking Time and Cooling: Cast iron holds heat remarkably well, meaning your cookie will continue to cook even after it’s out of the oven. Aim for a bake time that leaves the top lightly golden, typically around 15-18 minutes. Allow the cookie to cool for at least 10 minutes before diving in. This helps the center set, transforming your cookie into the perfect indulgent treat.
Serving Suggestions
Looking to elevate your mini chocolate chip skillet cookie? Well, you’re in luck! The warm, gooey center makes it the perfect base for a range of toppings.
- Ice Cream: Vanilla or chocolate work wonders.
- Whipped Cream: A light, airy complement.
- Caramel Sauce: Drizzle it on for extra indulgence.
- Fresh Fruit: Berries offer a tart contrast.
Frequently Asked Questions
No 6-inch cast iron skillet? No worries!
You can also use a 5×5-inch or a 4×6-inch baking dish to make this scrumptious skillet cookie.
We’ve even confirmed that two 10-ounce ramekins (measuring 4 inches in diameter and about 1.75 inches tall) work excellently. The baking time remains unchanged.
For a curated list of recommended bakeware, check out our Store page.
Absolutely! Feel free to whip up the cookie dough up to 1-2 days ahead of time and stash it in the fridge until you’re ready to bake.
Certainly! Once the skillet cookie has cooled down, cut it into wedges. Then, store these slices in an airtight container or a freezer-friendly zip-top bag. They’ll stay good for up to 3 months.
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 mini oatmeal chocolate chip 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 Chocolate Chip Skillet Cookie
Watch How To Make This
Equipment
- 6.5-inch cast iron skillet or 5×5-inch baking dish
Ingredients
- 3 tablespoons salted butter -melted. Plus more for greasing the baking dish or skillet.
- 4 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 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 semi-sweet chocolate chips
Instructions
- Heat the oven to 350 degrees F (177 degrees C). Generously 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, brown sugar, and granulated 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 chocolate chips.
- Press the cookie dough into the skillet and bake for 15-18 minutes or until the top of the cookie 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 the cookie to cool in the skillet or baking dish for at least 10 minutes before cutting.
- Best when enjoyed warm.
Notes
- Butter Your Skillet Generously: A lavish layer of butter in the skillet is the secret to achieving those crispy, rich edges on your oatmeal chocolate chip skillet cookie. Don’t skimp!
- Properly Measure the Flour: Incorrectly measured flour can ruin the texture. Instead of scooping, spoon the flour into your measuring cup and overfill it slightly. Level it off using a straight-edged utensil like the back of a knife. This ensures you don’t compact the flour, leading to too much flour in the recipe.
- Be Mindful of Baking Time and Cooling: Cast iron holds heat remarkably well, meaning your cookie will continue to cook even after it’s out of the oven. Aim for a bake time that leaves the top lightly golden, typically around 15-18 minutes. Allow the cookie to cool for at least 10 minutes before diving in. This helps the center set, transforming your cookie into the perfect indulgent treat.
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.
Too much sugar, omit the granulated sugar.
Thanks for your comment! After much testing, we found that using both granulated and brown sugar gives the perfect balance of texture and flavor. Granulated sugar helps create a crispier texture, while brown sugar adds moisture and a rich, caramel-like taste. If you omit the granulated sugar and only use brown sugar, the cookie will be softer and chewier, and the taste and texture will be different. Feel free to adjust, but keep in mind that it will alter the final result.
I bought the iron skillet specifically for this recipe two days ago. Made it last night and it was delicious. Making it again tonight to treat my dinner guests. Love that it can be prepared in the morning and be put in the fridge until ready to use. That way my guests don’t have to wait for me to make it and can enjoy it while hot.
Most delicious thing I’ve ever eaten in my entire life. Would recommend 10/10