Skillet Chocolate Chip Oatmeal Cookie

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BROWN BUTTER OATMEAL CHOCOLATE CHIP SKILLET COOKIE

Ingredients

  • 4 tbsp unsalted butter
  • 1/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • Pinch of kosher salt
  • 1 large egg yolk
  • 1/2 tsp vanilla extract
  • 1/2 cup all purpose flour
  • 1/4 tsp baking powder
  • 3 tbsp cup rolled oats
  • (OPTIONAL!)Heaping 1/4 cup chocolate chips
  • 1/4 tsp flaky sea salt

Substitutions:

  • Butter – coconut oil, salted butter (omit the kosher salt from the recipe)
  • Sugar – you can’t use maple syrup or honey, but you can use any granulated sugar you have. Use all white, use all brown, all coconut sugar, do your thing.
  • Egg yolk – 1/2 mashed banana (about 1/4 cup)
  • Vanilla extract – 1/4 tsp almond extract, or omit
  • AP Flour – use any kind of flour, but I don’t recommend using ALL almond flour as it gets too crumbly
  • Baking Powder – 1/4 tsp lemon juice or white vinegar + 1/8 tsp baking soda stirred together in a separate bowl then added
  • Oats – omit, or add some nuts for texture if you’re into nuts in your cookies (not me!!!) Chocolate chips – grab a chocolate bar and chop it up if your store is out of chips
  • Flaky sea salt – omit. Don’t sprinkle kosher salt on top, it ain’t the same.

Instructions

  • Preheat oven to 375°F.
  • Melt butter in an 8-inch skillet (see notes below if you don’t have an 8-inch and have to use a 10-inch!) over medium heat. Stir the butter gently for 5 to 7 minutes or until the butter is golden-brown. If you start to see little bits turn black, remove from heat immediately, we don’t want it to burn!
  • Remove skillet from heat and stir in the brown and white sugar until completely combined. Throw the whole skillet in the refrigerator for 5 minutes if you have room, or just let it cool down at room temperature for 10 to 15 minutes, or until the butter mixture is only slightly warm to the touch. If you don’t let it cool enough, your egg yolks will turn into gross little scrambled eggs and your chocolate chips will melt. It will be sad. Be patient! You can leave it in the fridge for as long as you want, exact timing is not important as long as the mixture is cool.
  • Stir in the egg yolk and vanilla extract until totally combined.
  • Pour the flour, baking powder, and salt into a big pile on top of the butter mixture. Use a fork to mix the dry ingredients together so that the baking powder gets evenly distributed, then incorporate the dry ingredients into the butter mixture.
  • Stir in the oats and chocolate chips, then pat down the dough.
  • Bake for 12 to 15 minutes. 12 for a ooey gooey cookie, 15 for a firmer cooker. In the video we cooked ours for closer to 15 (by accident!).
  • Enjoy IMMEDIATELY!
  • 4 tbsp unsalted butter
  • 1/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • Pinch of kosher salt
  • 1 large egg yolk
  • 1/2 tsp vanilla extract
  • 1/2 cup all purpose flour
  • 1/4 tsp baking powder
  • 3 tbsp cup rolled oats
  • (OPTIONAL!)Heaping 1/4 cup chocolate chips
  • 1/4 tsp flaky sea salt

Substitutions:

  • Butter – coconut oil, salted butter (omit the kosher salt from the recipe)
  • Sugar – you can’t use maple syrup or honey, but you can use any granulated sugar you have. Use all white, use all brown, all coconut sugar, do your thing.
  • Egg yolk – 1/2 mashed banana (about 1/4 cup)
  • Vanilla extract – 1/4 tsp almond extract, or omit
  • AP Flour – use any kind of flour, but I don’t recommend using ALL almond flour as it gets too crumbly
  • Baking Powder – 1/4 tsp lemon juice or white vinegar + 1/8 tsp baking soda stirred together in a separate bowl then added
  • Oats – omit, or add some nuts for texture if you’re into nuts in your cookies (not me!!!) Chocolate chips – grab a chocolate bar and chop it up if your store is out of chips
  • Flaky sea salt – omit. Don’t sprinkle kosher salt on top, it ain’t the same.

Notes

  • If you only have a 10-inch skillet, bake your cookie for 9 to 12 minutes. It will cook faster since it’s thinner!
  • Skillet cookies are forgiving since they are meant to be eaten gooey, straight from the skillet. The really tricky science part of baking comes in how it sets up once it’s cool, and we don’t have to worry about that!
Author: Caroline Chambers

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