This recipe for oat & chocolate cookies is a slight variation of the second recipe I ever posted. I have simplified it and added US measurements and also baked it in a skillet… which, by the way, is possibly the easiest way to make children adore you instantly!
A warm skillet cookie topped with vanilla ice cream and melted chocolate is absolute heaven but definitely OTT. Please eat it responsibly – share it!
Note: if you haven’t got a skillet I expect you can bake a giant cookie in lined springform cake tin.
- Preheat the oven to 180C | 350 F. Wipe a 20cm / 8in iron skillet with vegetable oil.
- Cream the butter and sugar in a stand mixer fitted with a paddle attachment.
- Add the egg and beat to combine. You may need to stop and scrape the bottom and sides of the mixing bowl.
- Add the flour, salt, baking powder, bicarbonate of soda and any spices and beat to combine.
- Add the rolled oats and beat them in.
- Use a wooden spoon to fold in the chopped chocolate.
- Smooth about 3/4 of the cookie dough into the skillet and flatten with your fingers. You may have some dough leftover which can be baked as cookies (see below).
- Bake for 18-25 minutes until the edges just start to colour. Cool slightly before serving – the cookie will get firmer as it cools down.
- Serve topped with vanilla ice cream and drizzled with chocolate sauce (or melted chocolate).
- Follow steps 1-6. Take tablespoons of the cookie dough and shape into balls.
- Place them, spaced well apart, on a lined baking tray and flatten slightly with your hand. They will spread out when baking.
- Bake for 10-15 minutes (depending on size). Cool on a wire rack. The cookies will become firmer as they cool so don’t over bake them.