Today is a lazy Sunday afternoon and I was craving some chocolate chip cookies! Have you ever made chocolate chip skillet cookies before? They are incredibly easy to make. All you need is your favorite cookie recipe and a two inch deep skillet!
Butter your skillet thoroughly and make sure you don’t miss the sides of the pan.
Any chocolate chip cookie recipe will work for skillet cookies! Just make sure you don’t overload your skillet with dough and you’ll be good. Your recipe should be for about 24 cookies, in a 10 inch pan for best results. If you’re feeling lazy, you can even use a mix. I like oatmeal chocolate chip cookies, so I used the recipe located at the bottom of the post however I reserved some of the dough (and I might have ate a bunch of it too:).) The recipe at the bottom makes 3 dozen large cookies which will be a bit too much for the skillet.
Press your dough into your buttered skillet. Tip: If you want your cookie to look prettier, add some chocolate chips to the top of the dough and then press down with a spatula.
Bake in a 350* preheated oven for 30 minutes or until golden brown.
Allow the skillet to cool for a few minutes before cutting.
Enjoy! The cookies will taste more like chocolate chip bars than traditional cookies. They are excellent served warm with a dollop of ice cream and chocolate sauce! Yum .
1 1/2 cups packed dark brown sugar (I think the dark makes them richer.)
1/2 cup butter, softened (1 stick is half a cup. The original recipe calls for 2 sticks but wowza! That’s a lot of butter. Less butter will result in a crumbly, softer dough but it will still taste yummy.)
1 teaspoon vanilla
2 cups oats (I like to grind mine up in my Magic Bullet a bit to make the oats finer.)
1 1/2 cups all-purpose flour (You can use whole wheat if you want. I use King Arthur All Purpose Flour.)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
- Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips.
- Press about 2/3 of the dough into buttered skillet. Use the rest of the dough for traditional cookies, or freeze for later use. If you use all of the dough, adjust your baking time accordingly and watch for overflow. You will be making very thick cookies.
- Bake 30 minutes or until golden brown. Cool slightly before cutting.