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This mini oatmeal chocolate chip skillet cookie is baked in a small skillet or baking dish and features chewy oats, melted chocolate chips, and crisp edges. Ready in about 20 minutes, it’s a perfectly portioned dessert for one or two with no need to chill the dough.
Featured Comment
“Most delicious thing I’ve ever eaten in my entire life. Would recommend 10/10”
– Bianca
Why You’ll Love This Recipe
- Quick to Make: No chilling or rolling required. This oatmeal chocolate chip skillet cookie comes together fast and bakes in one pan.
- Soft Center, Crisp Edges: Old fashioned oats and chocolate chips create a chewy center, while baking in a skillet gives the cookie lightly crisp edges.
- Perfectly Portioned: This mini skillet cookie is just the right size for one or two, with no leftovers to deal with.
- Flexible Bakeware: Bake the cookie in a mini cast iron skillet or a small baking dish with equally delicious results.
There’s something special about pulling a warm skillet cookie from the oven, especially when it’s just the right size. I love how this mini oatmeal chocolate chip skillet cookie bakes up with crisp, buttery edges and a soft center, making it perfect to enjoy fresh without extras left behind.
Looking for more small desserts you can bake in a mini skillet? Try our mini oatmeal butterscotch skillet cookie or our mini s’mores dip for another easy dessert. This oatmeal chocolate chip skillet cookie is also delicious served warm with a scoop of vanilla ice cream, a spoonful of homemade whipped cream, or a drizzle of caramel sauce.
Ingredients
If you have any ingredients leftover from this mini skillet cookie recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Melted salted butter gives this mini skillet cookie a chewy center and crisp edges. If using unsalted butter, add 1/8 teaspoon of salt to the dry ingredients to keep the flavor balanced.
- Sugars: A mix of granulated sugar and brown sugar sweetens the cookie, with more brown sugar used for moisture and chewiness. The molasses in brown sugar helps create that classic oatmeal chocolate chip skillet cookie texture. If you’re out of brown sugar, use our small batch brown sugar recipe.
- Egg Yolk: One egg yolk adds richness and moisture without making the cookie cakey. Using a whole egg will change the texture. Save the white to use in egg white recipes like small batch meringue cookies or small batch flourless chocolate cookies.
- Vanilla Extract and Cinnamon: Vanilla adds depth, while a small pinch of cinnamon enhances the flavor without overpowering the cookie.
- Flour: All purpose flour provides the structure needed for a soft, chewy cookie baked in a skillet.
- Baking Soda: Just a small amount helps the cookie rise slightly and prevents it from feeling dense.
- Oats: Old fashioned oats are best for texture and chew. Quick oats break down too much and won’t give the same result. Extra oats can be used single serve baked oatmeal and small batch butter pecan granola.
- Chocolate Chips: Semi sweet chocolate chips melt evenly and balance the sweetness of the dough. Dark, milk, or white chocolate chips also work well. Leftover chips can be used in a mini chocolate lava cake, single serve chocolate nanana bread, or a deep dish chocolate chip cookie.
Recipe Variations
This mini oatmeal chocolate chip skillet cookie is easy to customize with simple additions:
- Chocolate Options: Use milk chocolate, dark chocolate, white chocolate chips, or a combination.
- Add Nuts: Stir in a handful of chopped walnuts or pecans for extra texture and a nutty contrast to the soft, chewy cookie.
- Peanut Butter Skillet Cookie: Mix in 1 tablespoon of creamy peanut butter for a richer, more indulgent mini skillet cookie.
- Seasonal Spice: Add a small pinch of pumpkin spice or apple pie spice for a warm, seasonal oatmeal skillet cookie.
How To Make A Mini Oatmeal Chocolate Chip Skillet Cookie
These photos and instructions show how to make a mini skillet cookie. Full ingredient amounts and baking details are in the recipe card below.
- Heat the oven to 350°F (177°C). Generously butter a 6.5-inch cast iron skillet or a 5×5-inch baking dish. In a medium bowl, stir together the melted butter, granulated sugar, and brown sugar. Add the egg yolk and vanilla and mix until smooth.
- In a small bowl, whisk together the flour, oats, baking soda, and cinnamon. Add the dry ingredients to the wet ingredients and mix just until combined. Fold in the chocolate chips.
- Press the dough evenly into the prepared skillet or baking dish. Bake for 15 to 18 minutes, until the top is lightly golden and the center is set.
- Remove from the oven and let the skillet cookie cool for at least 10 minutes before slicing. The cookie will continue to set as it cools.
Expert Tips
- Butter the Skillet Well: Generously buttering the skillet helps prevent sticking and creates crisp, golden edges on the oatmeal chocolate chip skillet cookie.
- Measure Flour Accurately: Too much flour can make the cookie dry. Spoon the flour into a dry measuring cup and level it off instead of scooping directly from the container.
- Do Not Overbake: Bake until the top is lightly golden and the center looks just set, about 15 to 18 minutes. Cast iron holds heat, so the cookie will continue cooking after it leaves the oven.
- Let the Cookie Cool: Rest the skillet cookie for at least 10 minutes before slicing. This allows the center to firm up and improves the texture
Frequently Asked Questions
Yes. This mini oatmeal chocolate chip skillet cookie can be baked in a 6.5 inch cast iron skillet or a 5×5 inch baking dish. Both options work well.
The cookie is done when the top looks lightly golden and the center is just set. Avoid overbaking since the cookie will continue to cook in the hot skillet after it’s removed from the oven.
This cookie is best enjoyed warm, shortly after baking. You can mix the dough ahead and bake it within a few hours for the best texture.
Yes. You can double the ingredients and bake the cookie in a 10 inch cast iron skillet or 6×8 inch baking dish.
Cover the skillet or transfer the cookie to an airtight container and store at room temperature for up to one day or refrigerate for up to three days.
RELATED: Single Serving Dessert 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 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°F (177°C). Generously butter a 6.5 inch cast iron skillet or a 5×5 inch baking dish.
- In a medium bowl, stir together the melted butter, brown sugar, and granulated sugar. Add the egg yolk and vanilla and mix until smooth.
- In a small bowl, whisk together the flour, oats, baking soda, and cinnamon. Add the dry ingredients to the wet ingredients and mix just until combined. Fold in the chocolate chips.
- Press the dough evenly into the prepared skillet. Bake for 15 to 18 minutes, until the top is lightly golden and the center is set.
- Remove from the oven and let the skillet cookie cool for at least 10 minutes before slicing. The cookie will continue to set as it cools.
Notes
- Butter the Skillet Well: Generously buttering the skillet helps prevent sticking and creates crisp, golden edges on the oatmeal chocolate chip skillet cookie.
- Measure Flour Accurately: Too much flour can make the cookie dry. Spoon the flour into a dry measuring cup and level it off instead of scooping directly from the container.
- Do Not Overbake: Bake until the top is lightly golden and the center looks just set, about 15 to 18 minutes. Cast iron holds heat, so the cookie will continue cooking after it leaves the oven.
- Let the Cookie Cool: Rest the skillet cookie for at least 10 minutes before slicing. This allows the center to firm up and improves the texture.
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