When it comes to favourite recipes I have shared on the blog, I would say that this oldie for a humble oat and chocolate chip cookie ranks amongst the top 3. Not only is this something I make again and again, I have shamelessly shared it more that once in slightly different guises. So when I decided to update the photography on the original skillet cookie post, I thought ‘hey, why not make a recipe video too?’. But after going through the effort of making the recipe video (with my husband’s help) I realised I didn’t want to bury this in an old post. So I hope you all forgive me for giving this (updated) skillet cookie recipe another 15 minutes of fame. It seriously deserves it! Serve in the skillet topped with ice cream and liberally drizzled with chocolate sauce – just hand everyone a spoon. Or cut into slices and serve – easiest dinner party (or Valentine’s Day) dessert ever.
Here’s a reader review – sent in an email no less. I read it once in a while if I need cheering up.
“Nothing short of a life-altering experience (well, at least culinary). Truly amazing how something sooooo simple can taste soooo outlandishly good! My husband and I finished the whole lot in one sitting, it was that good.” So there you have it – if you want an easy dessert that sure to make you go mmmmm, look no further!
Oat and Chocolate Chip Skillet Cookie
by Lucy Parissi February-12-2016
150g | 5.3oz soft light brown sugar
90g | 3.2oz unsalted butter at room temperature
1 medium egg
150g | 5.3oz plain flour
100g | 3.5oz dark chocolate buttons
90g | 3.2oz rolled oats
1 tsp vanilla extract
½ tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
½ tsp ground cinnamon
pinch of ground nutmeg (optional)
rapeseed (canola) oil to grease the skillet with
vanilla ice cream, to serve
120ml | 4fl oz | 1/2 cup double cream
80g | 2.8oz dark chocolate buttons
2 tbsp golden syrup or honey
1 tbsp cocoa powder
2. Beat the butter and sugar in a stand mixer fitted with a paddle attachment (or use a hand mixer).
3. Add the egg and beat to combine, scraping the sides of the bowl as needed.
4. Add the flour, salt, baking powder, bicarbonate of soda, cinnamon and nutmeg if using. Beat to combine or mix everything together with a spoon.
5. Add the rolled oats and beat them in (or fold in with a spoon).
6. Use a wooden spoon to fold in the chocolate buttons. You might want to reserve a few to arrange over the top of the cookie. That does nothing to the taste, it just looks good!
7. Press the cookie dough into the skillet and smooth. Bake for 30-35 minutes – do check at the 25 minute mark if you are using a larger skillet – the edges should be cooked but the middle can be a little soft and squidgy. Cool slightly before serving – the cookie will get firmer as it cools down.
8. While the cookie is cooling, put all the ingredients for the chocolate sauce into a small pot and heat gently, stirring until the chocolate has melted and sauce is smooth. If it is too thick you can add a splash of milk to thin it out.
9. Either serve the cookie in the skillet topped with vanilla ice cream and drizzled with chocolate sauce and allow everyone to dig in or cut into slices before serving.