This Oatmeal Toffee Skillet Cookie is melty, delicious, and simpler than typical cookies.
So a skillet cookie is pretty much the best dessert ever. It’s a cookie, but baked up in a skillet.
Wait…that doesn’t sound exciting at all.
Let me start over.
Skillet cookies are pretty much the best dessert ever. And here’s why:
1) No scooping cookie dough. Ok, ok this probably qualifies me as the least patient person EVER, but sometimes I just don’t want to take the extra 10 minutes to scoop out little rounds of dough. Plus, this totally avoids having to try to scrape the dough out from underneath of the doohickey on the scoop that’s supposed to get the dough off the scoop. (OBNOXIOUS!) P.S. If you have a cookie scoop that doesn’t do this, I need to hear about it. Stat.
2) No waiting by the oven. With the skillet cookie, there’s no need to swap or rotate pans, remove to a cooling rack, or break out your parchment paper. 25 minutes in and out of the oven. Bam. You’re done. And with just enough time to catch an old episode of Arrested Development.
3) Thick and chewy edges, gooey melty centers. Nuff said.
Of course there about a bagillion different ways you could do up a skillet cookie, but lately I’ve been craving a good hearty oatmeal cookie.
I think oatmeal cookies get a bad rap. They’re like the forgotten step sister. The sturdy, homely one who works hard but goes largely unnoticed.
Not any longer. Slap some toffee, chocolate, and brown sugar in the humble oatmeal cookie, and you’ve got yourself a genuine Cinderella.
This recipe really couldn’t get much easier. It’s your basic oatmeal blondie scattered with Heath toffee bits and some semi sweet baking chips just for good measure.
While this bakes, the outsides of the cookie raise into a thick, chewy bar-like consistency while the insides stay nice and gooey, more like a chocolate chip cookie. I like to take this out of the oven while the center is still under-done and enjoy the ooey gooey chocolate toffee cookie mess.
This recipe makes enough for two 8 inch cast iron skillets or one 9 x 13 inch pan. You’ll have to bake it longer for a larger pan. And of course, if you really feel like scooping out cookies and cleaning that annoying cookie scooper, you could always stir the toffee and chocolate into the dough and make regular cookies. But when skillet cookies are an option, why would you want to?
- 2 sticks butter, at room temperature
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1 tsp. soda
- ½ tsp. salt
- ½ tsp. baking powder
- 2 cups oatmeal
- 1 12 oz. bag heath toffee baking bits
- ½ cup semi sweet chocolate chips
- Preheat the oven to 350 degrees. Lightly grease 2 8 inch cast iron skillets or 1 9 x 13 in baking pan.
- In the bowl of an electric mixer, beat the butter and sugars on medium speed until light and fluffy, about three minutes. Add eggs, one at a time, beating well after each addition, and scraping down the bowl as needed. Beat in vanilla extract.
- In a separate bowl, whisk together flour, soda, salt, and baking powder. With the mixer on low speed, slowly add flour mixture to the butter mixture and beat until just combined. Stir in oatmeal.
- Press dough into 2 8 in cast iron skillets or a 9 x 13 inch pan. (You can also freeze half the dough to use later). Scatter heath bits and chocolate chips across the top. Bake in the preheated oven for 20-30 minutes or until outsides are set and center is still a bit gooey. Allow to set up before slicing and serving. Or don't...and just enjoy that warm, melty mess.