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–+ servings
a mini oatmeal chocolate chip skillet cookie in a small cast iron skillet.
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4.84 from 6 votes

Mini Oatmeal Chocolate Chip Skillet Cookie

A mini oatmeal chocolate chip skillet cookie baked in a small skillet or baking dish with chewy oats, melted chocolate chips, and crisp edges, perfectly portioned for one or two.
Prep Time10 minutes
Cook Time18 minutes
Cooling Time10 minutes
Total Time38 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: chocolate chip cookie, chocolate chip skillet cookie, mini cookie, mini dessert, mini skillet cookie, oatmeal chocolate chip cookie, oatmeal chocolate chip skillet cookie, oatmeal cookie, skillet cookie
Servings: 4 servings
Author: Joanie Zisk

Equipment

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
US - Metric

Instructions

  • Heat the oven to 350°F (177°C). Generously butter a 6.5 inch cast iron skillet or a 5x5 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.

Video

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.
 
If doubling the recipe bake in a 10 inch cast iron skillet or a 6x8 inch baking dish.

Nutrition

Serving: 1serving | Calories: 276kcal | Carbohydrates: 34g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 143mg | Potassium: 116mg | Fiber: 2g | Sugar: 21g | Vitamin A: 329IU | Calcium: 29mg | Iron: 2mg

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