Chocolate Chip Peanut Butter Oatmeal Skillet Cookie

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Skillet Cookie — This cast iron skillet cookie combines three of my favorite cookies into one! Chocolate chips, peanut butter, and oatmeal are combined to make the best cookie I’ve eaten in a long time! 

Chocolate Chip Peanut Butter Oatmeal Skillet Cookie on blue plate

3-in-1 Skillet Cookie Recipe

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. This cast iron skillet cookie 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 skillet 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.

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

Chocolate Chip Peanut Butter Oatmeal Skillet Cookie in skillet

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 skillet chocolate chip 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.

Chocolate Chip Peanut Butter Oatmeal Skillet Cookie on blue plate

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 this skillet cookie 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. 

Chocolate Chip Peanut Butter Oatmeal Skillet Cookie on blue plate

What’s in a Skillet Cookie? 

To make this cast iron skillet chocolate chip cookie, you’ll need:

  • Unsalted butter
  • Light brown sugar
  • Egg
  • Vanilla extract
  • All-purpose flour
  • Baking soda
  • Salt
  • Old-fashioned oats
  • Sweetened condensed milk
  • Creamy peanut butter
  • Semi-sweet chocolate chips

Mixture being poured onto base in skillet

How to Make a Skillet Cookie

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 five-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.

Flooded skillet with chocolate chips

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.

Chocolate Chip Peanut Butter Oatmeal Skillet Cookie on blue plate

Do I Have to Use a Cast Iron Skillet? 

No, if you don’t have a cast iron skillet, you can bake this giant peanut butter oatmeal chocolate chip 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.

Can I Use Instant Oats Instead of Old-Fashioned? 

No, instant or quick cook oats are too powdery to use in this skillet cookie recipe and would result in a dry cookie. 

Chocolate Chip Peanut Butter Oatmeal Skillet Cookie in skillet

Can I Use Another Nut Butter? 

If you can’t have peanut butter or don’t have any on hand, I’m sure you could use another nut butter, like almond butter. I haven’t tested this recipe with another nut butter before though, so let me know if you make your skillet cookie this way! 

How to Store Leftover Skillet Cookie

Leftovers will keep in an airtight container at room temperature for up to 5 days. You can also slice and freeze this skillet cookie and reheat individual servings whenever a cookie craving strikes. 

Chocolate Chip Peanut Butter Oatmeal Skillet Cookie on blue plate

Tips for Making a Skillet Cookie

You’re welcome to switch up the type of chocolate chips you use in this skillet cookie recipe. White or milk chocolate would make for a richer cookie, and I bet chocolate chunks could be substituted as well. 

I’ve never added other mix-ins to the cookie dough, but I want to try this recipe with chopped nuts. You may be able to add dried fruit as well to make this skillet cookie a fun twist on classic oatmeal raisin cookies. 

A few readers have asked about using oil instead of butter in this skillet chocolate chip cookie, but having never tried it myself I can’t say for sure if oil will work in place of the butter. I worry that using oil would make this skillet cookie greasy, but if you give it a go let me know how it turns out! 

Chocolate Chip Peanut Butter Oatmeal Skillet Cookie process and in skillet

Skillet Cookie — This cast iron skillet cookie combines three of my favorite cookies into one! Chocolate chips, peanut butter, and oatmeal are combined to make the best cookie I've eaten in a long time! 

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4.69 from 16 votes

Chocolate Chip Peanut Butter Oatmeal Skillet Cookie

By Averie Sunshine
This cast iron skillet cookie combines three of my favorite cookies into one! Chocolate chips, peanut butter, and oatmeal are combined to make the best cookie I've eaten in a long time! 
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12
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Ingredients  

  • ½ cup unsalted butter, melted
  • ¾ cup light brown sugar, packed
  • 1 large egg
  • 2 teaspoons vanilla extract
  • ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt, optional and to taste
  • 1 ½ cups old-fashioned whole rolled oats, not quick cook or instant
  • one 14-ounce can sweetened condensed milk
  • ½ cup creamy peanut butter
  • 1 cup semi-sweet chocolate chips
  • ice cream, optional

Instructions 

  • 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.
  • 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.
  • 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 1¼ 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.

Notes

  • 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.
  • 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.

Nutrition

Serving: 1, Calories: 526kcal, Carbohydrates: 61g, Protein: 9g, Fat: 23g, Saturated Fat: 12g, Polyunsaturated Fat: 10g, Cholesterol: 56mg, Sodium: 269mg, Fiber: 2g, Sugar: 49g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Homemade Cookie Recipes:

Chocolate Chip Marshmallow Skillet Cookie — Bigger is better when it comes to cookies. Especially when they’re loaded with melted chocolate and gooey marshmallows! 

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Chocolate Chip Skillet Cookie — My family adored this biggie-sized cookie that’s soft, chewy, buttery, loaded with chocolate chips, and the hot fudge and ice cream on top doesn’t hurt.

Chocolate Chip Skillet Cookie

Softbatch Cream Cheese Chocolate Chip Cookies — These soft batch cookies are made with a combination of butter and cream cheese, which makes them extra rich and delicious!

Softbatch Cream Cheese Chocolate Chip Cookies

Banana Oatmeal Chocolate Chip Cookies — These cookies are soft, moist, and oh-so chewy. They taste like banana bread and chocolate chip cookies rolled into one dessert! 

Banana Oatmeal Chocolate Chip Cookies stacked

The Best Soft & Chewy M&M’s Cookies — These bakery-style M&M’s cookies are soft, chewy, buttery, and LOADED with M&M’s and chocolate chips. No one can resist these cookies!

M&M's Cookies with M&Ms around them

One-Bowl, No-Mixer, No-Chill Oatmeal Cookies — An incredibly FAST and EASY recipe that produces perfectly thick cookies with chewy edges and soft centers!! One bowl to wash, no mixer to drag out, and no waiting around!!

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Samoas Cookie Pie — This Samoa pie tastes even better than the Girl Scout cookies you grew up eating! It’s layered with caramel sauce, chocolate, and shredded coconut. YUM!

Samoas Cookie Pie

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. How do you think chunky peanut butter would do in this recipe? I love actual peanuts but was wondering if that would ruin the science behind this awesome looking dessert (too much oil from the peanuts?). Thanks for your ingenuity! I just made your “best oatmeal chocolate chip cookie” recipe and it was so great that i had to try more! Thanks for sharing your genius with the rest of us!!

    1. Chunky peanut butter here will be fine I think. Enjoy it and glad the ‘best oatmeal chocolate chip cookies’ turned out great for you!

  2. This looks to lush! 
    I just have a question regarding the baking. I don’t own a skillet, and where I live they’re crazy expensive.  Is there something else I could bake it in?

  3. Thanks Lorie. I’ve also just discovered an online shop based out of Australia that sells most of the things I miss out on, like butterscotch chips! And Jiffy corn muffin mix : )

  4. I made this recipe this past weekend. YUMMIEST COOKIE EVER!

    I had some issues with the proportion of cookie dough to peanut butter/condensed milk mixture. I only had a 12 inch skillet, so that’s what I used, and I expected to be a little short on dough. But the 3/4 of the cookie dough called for to go on the bottom layer only covered half of the skillet. I went with it and covered half of the skillet with the dough, then layered on the peanut butter mixture, and then plopped the remaining dough on top. I had TONS of the peanut butter mixture left over after spreading a thick layer over the cookie dough.

    The first night we had it we ate it hot out of the skillet and it was SO rich. We had a lot of leftover cookie, and it’s tasted just as good as we’ve been eating it for dessert the past couple days. The gooey peanut butter/sweetened condensed milk layer is just so good paired with the chewy oatmeal cookie. YUM!

    Next time I make this I will probably double the cookie dough ingredients and keep the peanut butter mixture the same. I will also invite some friends over, because sharing this cookie between just my husband and me was probably a bad idea. ;) 

    1. Thanks for trying the recipe and I’m glad you’re a fan! All the ratios and measurements are fairly approximate in this one based on skillet size, preference for one thing vs. another, so if you think that doubling the cookie dough will work better, go for it! And nothing wrong with eating a skillet cookie just for you and hubby :)

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

  6. 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?

    1. 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.

  7. 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!

  8. 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!

    1. 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!

  9. 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!

    1. 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.

  10. 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!

    1. 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.

  11. these look amazing!

    can’t wait to make them.

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

    thanks!

    1. 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.

  12. 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! :)

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

  14. 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.

    1. 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!

  15. 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!

    1. 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 :)

    1. 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.

    1. 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.

  16. 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!

    1. 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 :)

  17. 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.

    1. 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. 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.

    1. 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!

  19. 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…

    1. 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 :)

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

  21. 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:)

  22. 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!

  23. 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!!

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

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

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

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

  25. 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.

  26. 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!

    1. 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 :)

  27. 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

  28. A skillet cake has been on my bucket list for quite some time too but I just never got around to it! But now I don’t think I could put it off much longer when I can make this gorgeousness!

  29. This looks absurdly delicious. I cant wait to try it…I have the same Blue LeCruset skillet, but I have yet to try the cookie in it. So, that might go on the agenda for tomorrow!!!
    So far, I found it makes AMAZING fruit cumbles because you can cook down fresh berries with sugar on the stove top add in a little cornstarch and then throw the crumble on top, pop it in the oven and in 30 mins have a rockstar dessert with ONE pan to clean!

    1. Great tip, Megan! Love the cooking down/quick pop in the oven. That’s so me and my kinda dessert…fast, no fuss, no stand mixer, no big production whenever possible!

  30. Dam I need this, and i need it now! I think I could eat the whole skillet topped with ice cream! Yummy!!

  31. Wait, 3 years? Are you crazy! Why did it take you so long. Skillet cookies are heaven. This one looks like it doesnt disappoint.

  32. I remember you wondering what you would do with the skillet you bought…. well there ya go! Mine is caked with a bit too much bacon grease to make a cookie in it at this point ;)

    1. Lol. I dont have the problem but have heard people who cooks lots of savory/animal fat have one for that and one for their sweeter stuff. Then again, some people like bacon in cookies these days!

  33. I love skillet cookies! I eat those all the time at Oregano’s Restaurant. Thanks for reminding that I can make those at home, too. :) Beautiful photos.

    1. Never heard of Oregano’s but I’m all about making at home whenever I can! Your choc bundt cake on your recent post a week ago or so is gorgeous!

  34. Oh my Averie! I’ve never made a skillet cookie before because I don’t have a cast iron skillet – when I say my kitchen is SMALL, I mean… it’s small! Hardly room for anythinggggg – I keep sugar and flour in my coat closet lol! I digress. This skillet cookie is gorgeous! I love skillet cookies, but have only ever had them in restaurants – never made in the goodness of my own home. Look at all of those melty chocolate chips! While you KNOW I’m an oatmeal/peanut butter fanatic, it was those melty chocolate chips that grabbed my attention! The nearly undone center, full of goo, melted chocolate, and soft dough… I think I would be in heaven. I like Scott’s thinking… pass me the cold melty creamy ice cream. :) I don’t think I’d be able to stop breaking and spooning off little pieces of this glorious monster!

    Beautiful pour shot too – I agree, those are hard! Even with a tripod, I have trouble. Yours looks perfect though – I even said to myself scrolling through.. Averie doesn’t usually do those! Came out wonderfully my dear. I’m in awe of this recipe!

    1. You too with the spices and dry goods in the coat closets? ME TOO! I have pots and pans in the kitchen and bulk items I dont need much in various hall closets and there’s a closet for my water heater in my living room, I have random wood planks and photography stuff jimmy’ed in there. It’s a hot mess. Thank god we don’t actually need too many coats in San Diego :)

      This recipe is every.single.thing that I know you would love. I was thinking of you the entire time I was making it. Chewy oats, all brown sugar, sweet ‘n gooey PB + sweet cond milk, then the choc chips, girl, it’s SO EASY. And b/c it’s okay that it spreads, don’t need to chill any dough and can use melted butter. Easiest cookie ever :)

  35. this looks SO decadent! the skillet cookie brings back memories of the pub down the street from the house where I grew up – it was their signature dessert, and they knew us so well that they always brought us one for free! No matter how full I was from dinner, I always found room for a warm, melt-in-your-mouth chocolate chip cookie :-)

  36. Oh my god! My mouth literally started watering as I scrolled down the page. This is certainly my new favorite food blog, and this cookie…! I don’t even know what to say, except your description is pretty much perfect (do you write for a living?) and I’m completely envious of your photos.

    Also, so glad I finally have a cast iron skillet, because this cookie NEEDS to be in my life :)

    1. I don’t write for a living other than write my blog, which is my living. I made a decision about 6 mos ago to start talking about the food like a food writer would and glad you like it. I know for some, it’s probably a bit much, but glad you like it and my blog!

  37. I LOOOOVE Skillet Cookies!! I bet this was so yummy-good! How can it not be? PB, Chocolate, Oatmeal… oh, yes, I’ll have it all!

  38. I haven’t had a skillet cookie in so long but clearly I need to change that asap! This looks so delish!

  39. Looove this.

    That skillet is just so lovely, and that ooozing skillet cookie is pretty easy on the eyes as well… ooey and gooey, just like we like it! :)

    1. Girl it was SO BIG to photograph. Normally I shoot with my 50 mm f/1.2 and also my 24-70mm for tighter in shots. Anyway though, so I am standing on a chair, then I am standing on the TABLE to get the whole thing in the frame. What a monster! In the best possible way :)

  40. Oh yes! I just happen to have a cast iron skillet just that size! Yours may be a bit prettier, however! :-)

    That looks like the best dessert ever – SERIOUSLY. True comfort food at its finest! I love that you combined all 3 cookies into one, because, how could you choose between those? And that Scott added some ice cream the next day…what else are leftovers for?! ;-)

    1. Michele it was totally the best cookie I’ve made in ages…and b/c I know how you like those two bar recipes of mine with the flood technique, you would love this. Same concept and I was thinking of you when I was flooding it…thinking you and boys would love this. Two teenage boys and friends need to be around when you make this. It’s not a single-girl’s dessert :)

  41. I have been meaning to get a cast iron skillet and this recipe is the perfect reason to get one. I don’ think I can go another day without making this chocolate chip peanut butter oatmeal cookie. It looks to die for!

  42. So funny, I’ve been thinking the same thing for the past 3 weeks! Think I may have to make one this weekend, and just hand everyone who comes over to watch football a spoon as they walk in the door!

  43. OMG, you KILLED the pour-shot! Totally gorgeous. And this cookie is amazeballs. I don’t know why I’ve never made a gigantic skillet cookie before but I’m definitely going to start. And never stop eating them.

    1. It was worth the shaky hands then. Lol I took like 10 pics in 10 secs and at least got one keeper :)

  44. I have to say that looks like the best cookie every made in the word…freaking genius to make it in the skillet! I am going to do that next time we back for sure…if I was at home I would print this recipe right away!

  45. A big cookie pie–looks incredible with that gooey surprise inside!!!! I’ve only made cornbread in my cast iron skillet. I think it’s time to bake a dessert in it. Hope your bread making went well–I bet your kitchen smelled sooo good. I love the smell of freshly baked bread, and cookies, and cakes….!

    1. The bread making went to well and although I was going to hold off on the post for a bit, it’s coming out sooner rather than later! I hope you try this cookie, too! So easy!

  46. Hey girl! I came over to print out the bundt cake recipe and saw this COOKIE! It looks amazing and I love your pretty blue skillet. These cookies are truly a party cookie. I brought in one of these to a party at Zoe’s school and got plenty of Ohhh’s and Ahhh’s. Kids get a kick out of seeing a huge cookie. Skillet cookies remind me of those mall cookie shops they had around when we were kids.

    Ok, I will email you of photo of the finished bundt cake later!
    Jackie :)

    1. Glad you’re already hard at work cake-making at 630am! Life of a busy mama, right! It starts EARLY! And that’s right, I remember seeing your skillet cookie. I so want to make this for Skylar’s bday or events but the school has a no-sugar, no-desserts rule. Seriously the kids are allowed to bring in fruit cups, trail mix, or air-popped popcorn for bdays and events. It’s a blessing and a curse…I wish they could have a little fun :) They’re kids!

  47. Skillet cookies are my favorite ever! There is something about having one large cookie and not 12 little ones!

    1. It’s always wayyyy easier than making individual cookies. It just comes together in one big pan! Love pan/bars/bar cookies for that reason: faster & less fussy!

  48. Averie, You’ve outdone yourself! This looks wonderful! I am going to have to try to make a skillet cookie with that gooey center.

    1. And your site, the layout, the changes, sorry it’s been awhile, but it’s gorgeous! And so are all those pics of your Mayan Riv. Trip. Omg. I want to be there, like…right now!

  49. lol! Did you happen to read my post from Friday about getting my first cast iron pan and not knowing what to cook first?!? Forget cornbread!!! Holy cow that looks delicious!

    1. No I didn’t see it. And yes, FORGET cornbread. No offense to humble cornbread but it’s usually dry and a bit…boring! This is neither :)

  50. That is one impressive looking cookie pie!!! I have a skillet that has been begging for a cookie to be baked in it too…you have inspired me to try it out now!!!

  51. Ahhh, I’ve been wanting to try a skillet cookie forever! OK, well not really forever, but you know what I mean. I love that you combined three awesome cookies into one! I’m totally making one of these for Thanksgiving or Christmas!

    1. That is a perfect time to make one…when there’s lots of people standing around that can wolf down a 10″ cookie warm from the oven. It’s a perfect party-cookie b/c it’s easy to make, makes a ton, and is best eaten right then and there with a crowd standing around the kitchen.

  52. Woah. This is on my list for the next time I want to make an indulgent treat for the husband. This seriously looks incredible. It actually reminds me of the Pizzookie dessert we had on our first dinner date so maybe I’ll make it for our anniversary. :-)

    1. This definitely has pizzookie qualities but it’s gooey-er and less dry/less true ‘cookie’ just because of the melted PB/sweet cond milk and I think is a pizookie improvement. I just didn’t want to bake up a dry rock in the cast iron and took steps to ensure I didn’t :)

  53. I’m seriously tempted to make this today! I’m sending a package to my BIL and I already made him LOADS of muffins and planned on just making granola today. But how amazing does this look? I may have to use my le creuset for the first time in the oven!

  54. ohhhhhhmyygosh averie. you’ve outdone yourself. this is pretty much everything i love all neatly baked in a {beautiful blue} skillet! ahhhh. i need this in my life.

    “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.” – haha, isn’t it amazing what a delicious cookie can do to us?? It makes us smarter! ;)