Chocolate Chip Peanut Butter Oatmeal Skillet Cookie

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! 

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! 

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.

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! 

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.

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! 

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. 

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! 

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

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! 

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.

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! 

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.

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! 

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. 

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! 

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. 

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! 

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! 

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

Chocolate Chip Peanut Butter Oatmeal 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! 

Yield: 12
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 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

Instructions

    1. 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.
    2. 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.
    3. To the melted butter, add sugar, egg, vanilla, and whisk or stir vigorously to combine, for about 1 minute, slightly fluffing up the batter.
    4. Add the flour, baking soda, salt, and stir until just incorporated. Add the oats and stir to combine.
    5. 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.
    6. In a small bowl, combine sweetened condensed milk and peanut butter and stir until smooth. Pour mixture over the dough in the skillet.
    7. Evenly sprinkle the chocolate chips over the top.
    8. 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.
    9. 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.
    10. 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 Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 526 Total Fat: 23g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 56mg Sodium: 269mg Carbohydrates: 61g Net Carbohydrates: 0g Fiber: 2g Sugar: 49g Sugar Alcohols: 0g Protein: 9g

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! 

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.

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!

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! 

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!

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!!

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!

202 comments on “Chocolate Chip Peanut Butter Oatmeal Skillet Cookie”

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

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

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  7. 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!

    http://www.cooks.com/recipe/6e9oo6sp/sweetened-condensed-milk-substitute.html

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  9. 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!

    • 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.

  10. 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!

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

  12. 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!

    • 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!

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  17. 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!

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

  19. 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?

    • 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.

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  23. 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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  25. Pingback: Chocolate Chip Peanut Butter Oatmeal Skillet Cookie-Recipe Review | Clayton Family Kitchen

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