Chocolate Chip Peanut Butter Oatmeal Skillet Cookie

I’ve been wanting to make a skillet cookie for oh, about 3 years, and finally did it.

And boy, did I do it. This goes down as one of the best cookies I’ve ever made.

It’s definitely the biggest cookie I’ve ever made. Ten and one-quarter inches in diameter and about 2 inches thick.

But bigger doesn’t always mean better when it comes to taste.

I’ve made cookies from various cookbooks that were big but they didn’t wow me. Fine but nothing earth-shattering. The skillet cookie, however, knocked my socks off.

I couldn’t decide if I wanted to break in my Le Creuset Enameled Cast-Iron 10-1/4-Inch Skillet with a chocolate chip cookie, a peanut butter cookie, or an oatmeal cookie. I love all three and when each is done perfectly in their own right, they each have respective selling points that can’t be beat.

If you don’t have a cast iron skillet, you can bake this cookie in an oven-safe skillet or in a 9-by-9-inch square baking pan. Don’t use a 9-inch round cake pan because it will likely be too small and the bottom of your oven may be wearing cookie dough.

Since I couldn’t decide which type of cookie to make, I made a 3-in-1-cookie. Necessity is the mother of invention.

The bulk of the cookie dough is largely that of an oatmeal cookie, with all its texture-filled chewy glory. I made the dough by hand, using melted butter, and stirred in the brown sugar, flour, and oats. I didn’t use any granulated sugar because exclusively using brown sugar keeps cookies softer, which is what I wanted. I also wanted to avoid dirtying my mixer and I succeeded.

After mixing up the oatmeal cookie dough and pressing just shy of three-quarters of it into the base of the skillet, I mixed up the Elixir of the Gods, also known as one can of sweetened condensed milk and one half cup of creamy peanut butter that are stirred together. I poured the glistening, tan, creamy sauce over the oatmeal dough.

I normally don’t do pour shots because frankly it’s challenging to steady a 5 pound camera and lens setup in one hand and pour with the other, while not missing the action, and obtaining an image that’s remotely in focus. Evidently though I became inspired in the presence of cookie dough, sweetened condensed milk, and peanut butter. I was tempted to save a little and pour it into my coffee but didn’t. Next time.

After the tan flood, I turned the oatmeal-peanut butter cookie into a chocolate chip cookie by adding one cup of semi-sweet morsels on top of the floodwaters.

Then, I took the reserved portion of the dough, a little over one-cup’s worth, and dropped it by the tablespoon over the top of the chocolate chip-laced flood. While baking, the oatmeal dough meshes with the creamy mixture, and forms a smooth wall, which was especially satisfying to puncture with my fork, knowing the sweet creaminess that awaited beneath.

If you like chewy edges, this cookie has your name on it. It has 32.185 inches of them to be exact.

Circumference = Pi x Diameter

32.185″ = 3.14 x 10.25″

Determining the amount of chewy cookie edge is the only redeeming value of 9th grade math class. Math finally clicked for me. It just took cookies and twenty years time later.

After eating my way around the cookie, I ate my way right into the middle, which is my panacea. The soft, warm, squishy, gooey, happy place that my dreams are made of. Scott can have all the crispy edge he wants, but give me the barely done, super gooey, melty, middle.

While baking, the peanut butter and the sweetened condensed milk mixture thickens slightly and the creaminess of the sweetened condensed milk is intensified, and it takes on a caramel-cream quality. Combined with the slightly salty nature of the peanut butter, the soupy mixture is a creamy, caramely, hot wonderful mess. And of course, warm and melted chocolate chips make everything that’s good just that much better.

Both texturally-speaking and from a flavor perspective, I couldn’t ask for more. My three favorite kinds of cookies in one, complete with chewiness, density, and creaminess. Dense walls of oatmeal cookie hunks, a smooth peanut butter and milky caramel center, and the satisfying quality of melted chocolate woven throughout each bite of this jumbo cookie pie makes it a new favorite.

Although it was best hot and fresh from the oven, the leftovers weren’t too shabby. What we didn’t eat immediately, I slid out of the skillet onto a cutting board (and the whole thing released like a charm) and I chopped it into two-inch bar-sized pieces, and stored them in an airtight container, which we happily nibbled on over the next few days. Scott had me warm up his leftovers in the microwave and add ice cream. Somebody had their thinking cap on.

Chocolate Chip Peanut Butter Oatmeal Skillet Cookie - 3 fave cookies combined into 1 giant cookie! So easy & ready in 25 minutes. Pop it in before dinner & enjoy!

Chocolate Chip Peanut Butter Oatmeal Skillet Cookie

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Makes one 10 1/4-inch skillet cookie


1/2 cup unsalted butter, melted

3/4 cup light brown sugar, packed

1 large egg

2 teaspoons vanilla extract

3/4 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt, optional and to taste

1 1/2 cups old-fashioned whole rolled oats (not quick cook or instant)

one 14-ounce can sweetened condensed milk

1/2 cup creamy peanut butter

1 cup semi-sweet chocolate chips

ice cream, optional


Preheat oven to 350F, spray oven-safe skillet with cooking spray (mine is a Le Creuset enameled cast iron and I sprayed liberally with Pam for Baking and it released like a charm; if skillet is well-seasoned cast iron, you may wish to butter or grease it slightly; set skillet aside. Alternatively, cookie may be baked in a 9-by-9 inch square baking pan that has been lined with foil or sprayed with cooking spray; do not use a 9-inch circular pie dish because it will be too shallow.

In a large microwave-safe bowl, melt the butter, about 1 minute on high power (you may microwave butter to a browned-butter state, which makes this cookie especially delicious, by cooking butter for about 3 to 4 minutes; watch it closely so it doesn't burn. See browning butter in the microwave tips.

To the melted butter, add sugar, egg, vanilla, and whisk or stir vigorously to combine, for about 1 minute, slightly fluffing up the batter. Add the flour, baking soda, salt, and stir until just incorporated. Add the oats and stir to combine. Pour slightly less than three-quarters of the dough into the skillet, reserving about 1 1/4 cups (just eyeball it) to be crumbled on at the end; set skillet and large mixing bowl with reserved dough aside.

In a small bowl, combine sweetened condensed milk and peanut butter and stir until smooth. Pour mixture over the dough in the skillet. Evenly sprinkle the chocolate chips over the top. Drop tablespoon-sized chunks of the reserved dough into the skillet, dispersing then as uniformly as possible over the surface, which forms the crumble topping.

Bake for about 25 minutes, or until edges begin to barely crisp up and most of the top surface of the cookie has set. The center may not be completely set; this is okay because cookie will continue to cook in the skillet after it's been pulled from the oven, noting that there is a fairly significant carryover cooking effect with cast iron; so don't overbake in the oven because cookie is meant to be very gooey. Cookie may be served immediately; optionally serve it with ice cream. Cookie is best eaten fresh from the oven but due to its size, extra cookie may be sliced and stored in an airtight container at room temperature or in the refrigerator for up to 5 days, reheating gently in the microwave before serving leftovers if desired.


Related Recipes:

Chocolate Chip Peanut Butter Oatmeal Cookies – Similar in flavor to the skillet cookie, uses melted butter so no mixer is required, and one of my top 3 favorite cookies on my site, tied with the cookies below

Peanut Butter Oatmeal White Chocolate Chip Cookies – Probably favorite cookie on my site and it can be made with semi-sweet chocolate if you’re not into white chocolate. More than any other cookie recipe on my site, people write saying they loved these

Coconut Peanut Butter Magic Cake Bars – These bars use the ‘flood’ technique like I did with the skillet cookie. A can of sweetened condensed milk and peanut butter is mixed and poured over a cake crust, and it’s all topped with white and dark chocolate chips and coconut. My favorite dessert bar on my site, tied with this one, which also use a flooding technique

Deep Dish Chocolate Chip Cookies with Peanut Butter Cups & M&M’s – Baked in a whoopie pie pan, they turned out like little mini pies, with overhanging rimmed edges that are especially chewy and dense

Double Chocolate Chip Cookie Cups and Ice Cream – These cookies were baked in muffin tins and then topped with ice cream

Do you have a large oven-safe skillet, cast iron or otherwise? What do you bake in it?

Please link up your favorite recipes using a skillet, from egg frittata to cornbread to cookies.

 Do you have a favorite cookie recipe that is just, The Best?

Whether chocolate chip, peanut butter, molasses, sugar, or a family recipe that turns out perfectly every time and is always a hit, I’d love to hear about it. We all have that one cookie that whenever we make them, people always want the recipe. I love those kinds of tried and true cookie recipes.

Links welcome and appreciated. Have a great week!

192 Responses to “Chocolate Chip Peanut Butter Oatmeal Skillet Cookie”

  1. Natasha — October 16, 2012 at 1:40 am (#

    OH my gosh Averie, this thing looks INSANE. Want to eat it straight out of the screen. Making it ASAP. Thanks so much for sharing! So excited! :-D


  2. La Torontoise — October 16, 2012 at 2:01 am (#

    Averie, could you possibly suggest a way to achieve a low-caloric version of this recipe? It looks like so delicious!

    Thank you so much! And best regards from the Netherlands!


    • Averie @ Averie Cooks replied: — October 16th, 2012 at 2:57 am

      Sorry to say, this is an oatmeal cookie that’s been heavily doctored up and you could just make oatmeal cookies, or peanut butter cookies, or chocolate chip cookies even…but the beauty of this dessert is combining them and it’s really a special occasion dessert so I don’t have a reason to ever make it low cal. If I make this once or twice a year, I wouldn’t bother with low cal. I will just enjoy it :)


  3. Mel — October 16, 2012 at 4:03 am (#

    Stop it right now! You are killing me with these great photos. I don’t know if I want to taste it or take a bath in it. HA!

    The sweetened condensed milk addition is brilliant.


    • Averie @ Averie Cooks replied: — October 16th, 2012 at 8:55 am

      It gives it such a vanilla-creamy-milky flavor. I love it in this cookie!


  4. Lisa — October 16, 2012 at 5:09 am (#

    Wow, your photography just keeps getting better and better. This cookie is worth purchasing a cast iron pan for!! Absolutely delish!!


  5. Molly — October 16, 2012 at 5:33 am (#

    Oh. My. GOSH.
    I believe I will be baking this drool worthy pile of awesomesauce soon. Like, this afternoon.


    • Averie @ Averie Cooks replied: — October 16th, 2012 at 8:49 am

      keep me posted!


      • Molly replied: — October 17th, 2012 at 5:46 am

        It was as delicious as anticipated. I added coconut! And had some for dinner, and dessert, and now breakfast…

        • Averie @ Averie Cooks replied: — October 17th, 2012 at 9:26 am

          Yay! So glad you made it and are getting more than one dessert, or, meal out of the deal :)

          • Molly replied: — February 2nd, 2013 at 6:25 pm

            Yep. Still awesome. :-)

  6. Valerie — October 16, 2012 at 6:26 am (#

    Sweet milk + chocolate chip, peanut butter, and oatmeal?! Wow! Just…wow! I think I’d eat the entire skillet and then make myself feel better by saying that it was only one cookie.

    Gorgeous! That pour shot is brilliant!!


    • Averie @ Averie Cooks replied: — October 16th, 2012 at 8:43 am

      And thank you for the Pin! Whenever I go stare at your boards, I always find like 20 things to pin :)


  7. Loretta E — October 16, 2012 at 8:31 am (#

    I’ve been wanting to make a skillet cookie ever since I found my first one on Pinterest a few months ago. But I’m showing a surprising amount of self-restraint and waiting until I have more than just my hubby and I to eat it. This seems like an exceptionally dangerous recipe!


    • Averie @ Averie Cooks replied: — October 16th, 2012 at 8:39 am

      It kind of is – make it next time you have a gathering of people coming over :)


  8. Sheila — October 16, 2012 at 9:58 am (#

    This looks so good! Yes, I have a cast iron skillet it belonged to my grandmother. Can’t wait to give this recipe a try:)


  9. Diana N. — October 16, 2012 at 11:39 am (#

    I think I want to marry this cookie!!!


  10. Alysha @Shesontherun — October 16, 2012 at 12:35 pm (#

    these pictures are putting me in a dizzy they look so good! That blue skillet of yours is gorgeous by the way!


  11. Diana — October 16, 2012 at 1:37 pm (#

    This looks down right heavenly, decadent and just absolutely indescribable !!!


  12. Christina @ The Beautiful Balance — October 16, 2012 at 3:10 pm (#

    Is that a pool of delicious chocolate and cookie dough that I see!? I am drooling!


  13. thegoodiegirl — October 17, 2012 at 4:36 am (#

    Wow! I need to go out and buy a skillet today! That looks so good!


  14. Javelin Warrior — October 18, 2012 at 9:09 pm (#

    I’ve seen so many skillet cookies but this is the first one where everything has come together so well – the outer texture, the inner texture, the even rise of the cookie…it looks perfect. And I love the use of oats. I never would have thought to start with an oatmeal cookie… I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution as always). Thanks for continuing to inspire me with your creations…


    • Averie @ Averie Cooks replied: — October 18th, 2012 at 11:59 pm

      Thanks in advance for the feature and glad you like the way the components came together. Ive seen many, too, and they look like dry bricks. I didn’t want that! And this was anything but a dry brick :)


  15. Angela @ AnotherBitePlease — October 22, 2012 at 5:30 am (#

    pinned! Wow! love those blue dishes too!


  16. DRTVrMoi — November 3, 2012 at 5:25 am (#

    Upon returning to Cape May after Sandy plowed through, I made this gem for comfort. Dining isn’t grand during a hurricane cleanup (pizza & beer), but this dessert had everyone making yummy sounds.


    • Averie @ Averie Cooks replied: — November 3rd, 2012 at 11:13 am

      I am so glad you made it and that it made everyone happy, despite the post-hurricane conditions! Glad you are safe – and that you at least had a nice dessert to enjoy in all of the chaos!


  17. Kaelyn — November 12, 2012 at 7:08 pm (#

    This cookie was quite something. Not sure there will ever be one to match it. I have a bit of a tummy ache and my head is pulsing slightly – but my sugar, butter, chocolate high should fade within a few hours. A treat for my husband. A crowd pleasure for certain.


    • Averie @ Averie Cooks replied: — November 12th, 2012 at 7:19 pm

      Glad it was a treat, sugar rush and all :) Yes, it’s a special occasion-type cookie and glad your hubs enjoyed it, too!


  18. Sarah — December 5, 2012 at 6:26 am (#

    this looks delicious!
    im just wondering – would this recipe work without the oatmeal? or would I have to adjust the ingredients in some way. sorry new to baking and don’t want to mess up!

    thanks so much!


    • Averie @ Averie Cooks replied: — December 5th, 2012 at 6:58 am

      There are plenty of skillet cookie recipes without oatmeal and if you don’t like oatmeal, you may want to make another recipe because they oats play quite a starring role in this recipe and make it what it is! You could likely swap them out and use flour exclusively, about half as much flour as oats (so about 3/4 c + the other 3/4 c that’s already in it) but if you’re not an experienced baker and trying to make substitutions in a recipe like this may not come easy to you so I say just make it as I wrote the recipe :)


  19. Tina — December 18, 2012 at 2:32 am (#

    This looks amazing! I’m out of butter, could I sub vegetable oil?


    • Averie @ Averie Cooks replied: — December 18th, 2012 at 7:28 am

      Gosh the flavor of butter is just so amazing in cookies, I personally wouldn’t skip it. I also am not sure if veg oil will lend sort of a ‘greasy’ texture to the cookie or not. I think you’d be fine if that’s all you have, but I’d probably just go to the store and buy some butter. But if you’re desperate, I think you could get away with oil in a pinch.


  20. Elaine — January 22, 2013 at 8:25 pm (#

    Can this be made without peanut butter?


    • Averie @ Averie Cooks replied: — January 22nd, 2013 at 9:02 pm

      It’s a pretty integral component of the recipe and if you don’t want to use it, you could of course omit it and play around with the other ratios of flour and sugar, oats, and so forth until you’re happy with the dough consistency.


      • Sleepycat replied: — November 13th, 2014 at 3:00 pm

        You could probably also use Nutella…

  21. Amy — January 30, 2013 at 10:02 am (#

    Wow! This looks insane! I love peanut butter oatmeal chocolate chip cookies, but the gooeyness of this has me wanting to reach out with my spoon and have a bite. :) I have been wanting to make a chocolate chip skillet cookie ever since I got my caste iron pan, but I might have to make this instead….and soon!


    • Averie @ Averie Cooks replied: — January 30th, 2013 at 10:05 am

      IMO, this is wayyyyy better than a skillet cookie which can turn out a little on the dry side. The cast iron can be trick to nail, and if you don’t hit it just right, the cookie gets dry-ish. This is anything but dry :)


  22. Donna — July 24, 2013 at 2:09 am (#

    Gorgeous aerial shot of golden perfection in a robin’s egg blue Le Creuset….I hope they PAID you for such throng-attracting advertising!…

    The concept of “portion control” in this particular recipe seems a mute point!

    Making this…as soon as I rush out to obtain some Valrhona Ivoire “fèves” (small chocolate ovals) to make this lovely thing with my beloved WHITE chocolate…There…I said it….I am an unabashed fan of the much maligned white stuff…but living on the French/Swiss border at least leaves me access to “the good stuff” made with real cacao butter..I love all of your offerings involving PB, Oats and white chocolate…they seem to marry so well together…perhaps with your magic baking powers! Thank you for continued excellence, wit and passion with regards to your blog….

    When I grow weary of the idea of baking yet ANOTHER thing for the family tribe…your detailed tutorials…witty asides…and beautiful images can (and, thankfully do!)…spur me on…yet again …to attempt one of your creations.

    Sorry for the length…but I always find you and your blog to be particularly inspiring in the ocean of food/gastronomy sites out there. Your heart is “in it”…and this makes me happy to open my laptop to find your post in the a.m…
    You inspire! …Have a lovely week.


    • Averie Sunshine replied: — July 24th, 2013 at 2:16 am

      Thanks for the glowing compliments and praise in your comment. I am glad to know my passion for blogging, cooking, and photography shines in my posts. I put my heart and soul into it – glad it translates well and inspires you to get in the kitchen.

      I love white chocolate too!

      And enjoy this – in whatever version you make of it!


  23. sarah — November 1, 2013 at 8:24 am (#

    can i make this earlier in the day and pop in the oven while eating dinner?


    • Averie Sunshine replied: — November 1st, 2013 at 12:28 pm

      Yes that’s actually perfect! Enjoy!


  24. Erin | The Emerging Foodie — November 8, 2013 at 7:36 pm (#

    Ok, seriously Averie?! This is absolutely unreal. In a good way. Like I could eat the whole thing kind of good way. Wooooow. Beautiful. :)


  25. McKenzie — November 23, 2013 at 6:42 pm (#

    Can I sub anything for the peanutbutter or just leave it out?
    My husband is allergic . Looks delish!


    • Averie Sunshine replied: — November 23rd, 2013 at 7:41 pm

      I would sunflower seed butter, almond butter, or cashew butter instead then.


  26. Jess — February 8, 2014 at 4:47 pm (#

    This was soooo good. Thanks for the recipe! Awesome!


    • Averie Sunshine replied: — February 8th, 2014 at 5:16 pm

      Im glad you loved it! Thanks for trying it!


  27. Daraya — March 14, 2014 at 2:58 pm (#

    I’m having a movie night tonight with a few of my girlfriends and I’m going to make this as a side to our bowls of popcorn! :)


  28. ashby — March 24, 2014 at 12:34 pm (#

    these look amazing!

    can’t wait to make them.

    one question–if i wanted to make them without the condensed milk, any suggestions??



    • Averie Sunshine replied: — March 24th, 2014 at 3:44 pm

      It’s an instrumental ingredient to get the recipe to set up properly. You could try making a homemade custard but honestly, it’s not really a swap I would make. You have to use SCMilk here.


      • ashby replied: — March 24th, 2014 at 4:16 pm

        ok great, thank you!!

  29. Suzanne — July 5, 2014 at 2:52 pm (#

    Beautiful photos! Got me craving it! But I love the plate! what brand is it??


  30. Angela coffman — September 13, 2014 at 10:57 am (#

    Trying it tonight but I’m going to add pecans. Can’t wait!


  31. Lauren W — September 20, 2014 at 8:18 pm (#

    Just made this after finding you via Pinterest and drooling a bit on my keyboard. I didn’t have sweetened, condensed milk, so I used this substitute recipe, and it’s awesome! I’m not sure how it compares to the recipe as written, but this will be my new go-to dessert for company!


    • Averie Sunshine replied: — September 20th, 2014 at 9:20 pm

      So glad it worked out well and this is your new go-to dessert for company!


  32. Dani B — October 21, 2014 at 6:15 pm (#

    Looks amazing! Two questions, can I use quick oats? And if I don’t have a skillet can I make it in a pie plate or something similar? Thanks!


    • Averie Sunshine replied: — October 21st, 2014 at 9:02 pm

      No, they behave more like flour and it’ll be too dry.
      Yes, I’m sure that will be fine. Just watch the baking time since I think it may bake in less time, but not sure since I haven’t tried.


  33. Angie — October 21, 2014 at 8:53 pm (#

    How does the cookie dough extend all over the pan to form the upper crust when it looks like you haven’t dropped much cookie dough over the SC milk? And I know you mentioned the skillet cookie tastes fresh out of the oven, but I have to make it ahead of time- so what’s the next best thing after fresh out of the oven, made in advance and chilled or made in advance and heated later or made in advance at room temp? Sorry for so many questions!


    • Averie Sunshine replied: — October 21st, 2014 at 9:05 pm

      It spreads while baking.
      Made in advance and just keep it covered/well-wrapped at room temp and serve. Micro each portion for a few seconds if you want it warm.


  34. Jilliane — October 25, 2014 at 4:31 pm (#

    My family is allergic to peanuts. Any substitute you would recommend?


    • Averie Sunshine replied: — October 25th, 2014 at 6:57 pm

      I would try Cookie Butter (Trader Joe’s) or Biscoff spread.


  35. Angie — October 29, 2014 at 8:15 am (#

    Hi Averie, just stopping by to tell you how much my sis and I loved these bars. The oatmeal cookie part was the best partner for the peanut butter-caramel-y center b/c it was so dense and almost chewy. I was worried that I didn’t add enough chocolate chips to the center (I usually put less than recipes state b/c chocolate chips are much more expensive here) but oh boy was I wrong. There was chocolate and butterscotch (yes, I added butterscotch chips!!) in almost every bite. The cookie tasted great the day after I baked it, but the pb seemed slightly overpowering; I saved some for the next morning (so two days after baking), and the cookie tasted even lovelier!! The pb wasn’t as overpowering for some reason…it’s really weird, almost all the things I bake taste better in the morning on the second day. You are an extraordinary culinari-ly creative person (try saying that five times)…thank you for making my last Friday!


    • Averie Sunshine replied: — October 29th, 2014 at 3:31 pm

      Thanks for all the compliments and praise and so glad you loved this recipe! And with many baked items, especially quickbreads (banana, pumpkin, etc.) they do taste better on the 2nd day after the flavors have married!


  36. Stacey — November 30, 2014 at 2:49 pm (#

    Beautiful pictures of a beautiful dessert! I can’t wait to try this:) I love the blue plate that is pictured, and am wondering where you bought it? Thanks in advance!


    • Averie Sunshine replied: — November 30th, 2014 at 2:51 pm

      From Anthropologie a few years ago.


  37. Keren — December 5, 2014 at 4:26 pm (#

    Made this scrumptiously gooey cookie tonight. Thanks for sharing the recipe!


    • Averie Sunshine replied: — December 5th, 2014 at 5:40 pm

      Thanks for trying it and glad you loved it!


  38. Hayley — December 14, 2014 at 11:50 am (#

    The first time I made this, in a cast iron skillet, I can honestly say it was the best thing I’ve ever baked!! Sooo delicious. I made it again last night in a normal nonstick baking pan, and found it rather disappointing. The texture was all off. Could this just be due to the different pan, or do you think it’s more likely that something else got messed up along the way?


    • Averie Sunshine replied: — December 14th, 2014 at 12:28 pm

      I think that the cast iron skillet lends a slightly crisper outside with a totally gooey center and that texture is just so good…it ‘cooks’ it, rather than ‘bakes it’ which is what happens in a baking pan, which is designed to bake everything uniformly. Whereas in skillets, you don’t have that total ‘control’ than you do in a baking pan…I am just sort of musing and guessing, but those are my 2 cents. Stick with the cast iron for this recipe if you can – although others have made it in baking pans if they don’t have a skillet.


  39. Amy — April 2, 2015 at 10:50 am (#

    this looks amazing. I wonder what would happen if you omitted the peanut butter? For those of us who cannot eat it :-)


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