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Enjoy a Mini Oatmeal Chocolate Chip Skillet Cookie with chewy oats, melted chocolate chips, crispy edges, and a gooey center. Baked in a small skillet or mini baking dish, it’s easy to make and perfect for one or two people.
Looking for small desserts you can bake in a mini skillet? Try our Mini Oatmeal Butterscotch Skillet Cookie for a sweet and chewy treat or our gooey Mini S’mores Dip, perfect for a quick and satisfying dessert.
Why You’ll Love This Recipe
- Quick and Easy: No need to chill dough or roll out individual cookies. This skillet cookie comes together easily, saving time without compromising on flavor.
- Perfect Texture: Chewy oats, melty chocolate chips, and crispy edges meet in every bite. The cast iron skillet creates a crisp exterior while keeping the center soft and gooey.
- Just the Right Size: Designed for one or two people, this small batch recipe satisfies your sweet tooth without leaving behind a pile of cookies.
- Cast Iron Benefits: Baking in a cast iron skillet ensures even heat distribution, giving you perfectly baked edges and a tender center every time.
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Our skillet cookie is a dessert baked in a small skillet, offering crisp, buttery edges and a soft, gooey center. This mini oatmeal chocolate chip skillet cookie is perfect for one or two people and can be baked in a 6.5-inch cast iron skillet or a 5×5-inch baking dish. Both options deliver delicious results, with the cast iron skillet adding extra crispness to the edges. This recipe is perfect for those cooking for one or two, providing a fresh, warm dessert without leftovers.
Ingredients
If you have any ingredients leftover from this mini skillet cookie recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Melted salted butter is key for a perfectly chewy texture. If you only have unsalted butter, add 1/8 teaspoon of salt to your dry ingredients for balance.
- Sugars: This recipe uses both granulated and brown sugar, with a heavier emphasis on brown sugar. The molasses in brown sugar enhances the cookie’s softness and chewiness. If you’re out of brown sugar, check out our quick brown sugar guide to make a small batch for your pantry.
- Egg Yolk: You’ll need just one yolk to keep the cookie rich and moist while maintaining its structure. Avoid using a whole egg, as it can alter the texture. Save the egg white for other egg white recipes like Meringues or Flourless Chocolate Cookies.
- Flavor Boosters: Vanilla extract and a pinch of ground cinnamon enhance the cookie’s flavor, making every bite warm and satisfying.
- Flour: Stick to all-purpose flour for this recipe. It provides the ideal structure without any extra fuss.
- Baking Soda: A small amount is enough to give the skillet cookie a slight rise, ensuring the perfect texture.
- Oats: For a chewy texture, use old-fashioned oats. Quick oats don’t deliver the same result. Leftover oats can be used in recipes like Baked Oatmeal and Butter Pecan Granola.
- Chocolate Chips: Semi-sweet chocolate chips are my favorite, but you can experiment with dark, milk, white, or even mint chocolate chips. Use any extras in recipes like a mini Chocolate Lava Cake, Chocolate Banana Bread, or a single Chocolate Chip Cookie.
Skillet Cookie Variations
This mini oatmeal chocolate chip skillet cookie is endlessly customizable, so feel free to get creative with these tasty ideas:
- Mix It Up with Chocolate: Combine milk chocolate, dark chocolate, or white chocolate chips for a layered, indulgent flavor.
- Add Nuts: Toss in a handful of chopped walnuts or pecans. The nutty crunch pairs beautifully with the soft cookie base and gooey chocolate.
- Peanut Butter Option: Stir in a tablespoon of creamy peanut butter to add a rich, nutty twist that complements the chocolate chips perfectly.
- Raisin Alternative: Swap out the chocolate chips for raisins if you’re looking for a less decadent but still sweet and chewy option.
- Seasonal Spice: Sprinkle in a touch of pumpkin spice or apple pie spice for a warm, spiced cookie that’s perfect for fall.
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.
- Preheat and Prepare: Heat your oven to 350°F (177°C). Generously butter a 6.5-inch cast iron skillet or a 5×5-inch baking dish and set it aside. In a medium-sized bowl, mix together the melted butter, granulated sugar, and brown sugar until well combined. Add the egg yolk and vanilla extract, and beat until smooth.
- Combine Ingredients: In a separate small bowl, whisk together the flour, oats, baking soda, and ground cinnamon. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Gently fold in the chocolate chips.
- Bake: Press the cookie dough evenly into the prepared skillet. Bake for 15-18 minutes, or until the top is just lightly golden. Avoid overbaking, as the cookie will continue to cook in the hot skillet after it’s removed from the oven.
- Cool and Serve: Let the cookie cool in the skillet for at least 10 minutes before slicing and serving. This allows the cookie to set and makes it easier to cut.
RELATED: Single Serving Dessert Recipes
Expert Tips
- Generously Butter the Skillet: Coating your skillet with plenty of butter ensures crispy, golden edges on your oatmeal chocolate chip skillet cookie. Don’t hold back—it makes a big difference!
- Measure Flour Correctly: Over-measuring flour can lead to a dry, dense cookie. To avoid this, spoon the flour into your dry measuring cup and level it off with a straight-edged utensil. Never scoop directly from the container, as it compacts the flour and alters the recipe balance.
- Watch the Baking Time: Keep an eye on the cookie as it bakes. The top should be just barely golden, which typically takes 15-18 minutes. Cast iron retains heat, so the cookie will continue to cook after you remove it from the oven.
- Let It Cool: Allow the cookie to rest in the skillet for at least 10 minutes before cutting. This cooling time helps the center set, giving you that perfect chewy texture in every bite.
Serving Suggestions
Enhance your mini oatmeal chocolate chip skillet cookie with these delicious toppings:
- Vanilla Ice Cream or Chocolate Ice Cream: The perfect pairing for the warm, gooey center.
- Whipped Cream: Adds a light, creamy touch.
- Caramel Sauce: A drizzle of caramel takes it to the next level.
Frequently Asked Questions
Absolutely! A small oven-safe dish, like a 5×5-inch baking dish, works just as well.
The cookie is ready when the edges are golden and the center looks slightly underbaked. It will continue to set as it cools.
If you have leftovers, cover the skillet tightly or transfer the cookie to an airtight container. It will stay fresh at room temperature for up to 2 days.
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Let it come to room temperature for about 15 minutes before pressing it into the skillet and baking.
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 your oven to 350°F (177°C). Generously butter a 6.5-inch cast iron skillet or a 5×5-inch baking dish and set it aside.
- In a medium-sized bowl, mix together the melted butter, brown sugar, and granulated sugar until well combined. Add the egg yolk and vanilla extract, and beat until smooth.
- In a separate small bowl, whisk together the flour, oats, baking soda, and ground cinnamon. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Gently fold in the chocolate chips.
- Press the cookie dough evenly into the prepared skillet. Bake for 15-18 minutes, or until the top is just lightly golden. Avoid overbaking, as the cookie will continue to cook in the hot skillet after it’s removed from the oven.
- Let the cookie cool in the skillet for at least 10 minutes before slicing and serving. This allows the cookie to set and makes it easier to cut.
Notes
- Generously Butter the Skillet: Coating your skillet with plenty of butter ensures crispy, golden edges on your oatmeal chocolate chip skillet cookie. Don’t hold back—it makes a big difference!
- Measure Flour Correctly: Over-measuring flour can lead to a dry, dense cookie. To avoid this, spoon the flour into your dry measuring cup and level it off with a straight-edged utensil. Never scoop directly from the container, as it compacts the flour and alters the recipe balance.
- Watch the Baking Time: Keep an eye on the cookie as it bakes. The top should be just barely golden, which typically takes 15-18 minutes. Cast iron retains heat, so the cookie will continue to cook after you remove it from the oven.
- Let It Cool: Allow the cookie to rest in the skillet for at least 10 minutes before cutting. This cooling time helps the center set, giving you that perfect chewy texture in every bite.
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