What’s better than cookies? One giant cookie. If there’s one sweet that I enjoy more than most, it’s the oatmeal chocolate chip cookie. I love them so much. Because why would you eat raisins in an oatmeal cookie if you could just have chocolate instead? Let’s just admit that they’re the superior oatmeal cookie here, y’all.

I adapted this cookie recipe from Martha Stewart’s site because I wanted something sweet and salty to my liking. And it’s so easy you won’t need a mixer, just a bowl and silicone spatula. And this is a skillet cookie that can be sliced just like a pie, so everyone can enjoy a little bit or a lot. Whatever is clever. Let’s get baking!

Oatmeal Chocolate Chip Skillet Cookie

Cook Time: 35 minutes
Serves: 8

Non-stick cooking spray, for the skillet
6 tbsp butter, unsalted, room temperature
1/3 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg, room temperature
1 tsp vanilla extract
1 cup all-purpose flour, leveled
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup milk chocolate chips
1/2 cup old-fashioned oatmeal (rolled oats)
Flaky sea salt, for garnish

Preheat oven to 350ºF. Lightly spray a 10” cast iron skillet with non-stick cooking spray and set aside.

In a large mixing bowl, using a silicone spatula, combine the butter and sugars until the butter is creamy and the sugars are dissolved.

Next, stir in the egg and vanilla with the butter and sugars until combined.

Then, add the all-purpose flour, baking soda, and kosher salt to the creamed butter. Gently fold in the dry ingredients into the wet ingredients to make sure they’re absorbed without over-mixing. Essentially, you want to make sure you don’t have any patches of flour showing.

Next, fold in the chocolate chips and oatmeal to the cookie dough. Using the spatula, place the cookie dough into the greased cast-iron skillet and smooth the top with your spatula, making sure the cookie dough is spread evenly and touching up to the edges of the skillet.

Bake until the cookie is golden brown and just set in the center, for about 25 minutes. Sprinkle with flaky sea salt as soon as it comes out of the oven.

Let cool 5 minutes, slice, and enjoy with your favorite kind of milk. I love having a slice with a cup of oat milk!

¡Buen provecho!