Toffee Oatmeal Chocolate Chunk Cookie Skillet

Cozy up with this ooey-gooey toffee oatmeal chocolate chunk cookie skillet. It’s the ultimate combo of chewy oatmeal, crunchy toffee, and dreamy chocolate chunks. Serve it up with vanilla ice cream for the ultimate treat!

Toffee Oatmeal Chocolate Chunk Cookie Skillet

Alright, folks, if you’re in the mood for a dessert that’s going to make your taste buds do the Macarena, you’re in the right place. We’re talking about the Toffee Oatmeal Chocolate Chunk Cookie Skillet, a dish that’ll make you forget your diet, your worries, and maybe even your name for a little while. It’s got everything you need in life: oatmeal, buttery toffee, and big, glorious chocolate chunks. So, let’s dive into this scrumptious skillet adventure and whip it up together.

Ingredients for this toffee oatmeal chocolate chunk cookie skillet

I know it is a mouthful. A mouthful that perfectly describes this ooey–gooey, hearty, cozy cookie skillet. You can probably guess a few of the ingredients you’ll need from the name, but here’s your full list so you can make sure you’re stocked up on all the ingredients that you’ll need!

• Oatmeal: The superhero of our story, oatmeal brings its earthy, nutty flavor and a chewy kick to the cookie party. Plus, it’s got that whole “healthy-ish” vibe going on.
• Butter: Unsalted butter is like the smooth operator in the group, keeping everything moist and creamy. It’s the butter that binds us…literally.
• Brown Sugar: It’s the sweet talker that gets everyone in the mood for some baking action. It adds a caramel-like flavor and a chewy texture, so it’s kind of a big deal.
• Toffee Pieces: These little guys are the rebels, introducing a crispy crunch in the cookie madness. They’re like the rock stars of the show.
• Chocolate Chunks: Here, we’re talking about chunks of chocolate that are so big, they have their own postal code. Get the good stuff; you want it to melt into gooey pools of heaven.
• Eggs: The trusty sidekicks of our hero, eggs bind the cookie dough and make sure everything stays in place.
• Vanilla Extract: Adds a dash of sophistication with that warm, inviting aroma. It’s the cookie’s cologne, if you will.
• Baking Soda: This is the leavening agent that gives the cookie its lift-off. Just the right amount of rise, not too much, not too little – Goldilocks style.

Do you have to cook this giant cookie in a skillet? How to prepare your skillet for cookie baking?

If you have a cast iron skillet on hand, we highly recommend using it for this cookie skillet. It will give your cookie a buttery, crunchy edge while still preserving that gooey center. Cast iron skillets are great for making cookie skillet because they heat evenly and are oven safe! Plus, it just looks cute when you’re serving it up. We love ours from Staub! Be sure to butter up your skillet generously to make sure your cookie doesn’t stick!

If you don’t have a cast iron skillet you can also make this giant cookie in a 9 or 10-inch cake pan, 9 x 9-inch square pan, or another comparable oven-safe baking vessel! The bake time will vary depending on what size and material your baking vessel is, so be sure to keep an eye on your cookie!

How to best store and serve your cookie skillet

The best, and only acceptable, way to devour this bad boy is hot of the oven with a large scoop (or three heh) of vanilla ice cream. If you have a crowd and want to all dive in with spoons you can top the cookie directly with ice cream, or you can slice it out and serve it alongside ice cream for each serving. The hot, gooey cookie mixing with the icy, creamy goodness is a taste sensation you’ll want to write home about.

This cookie best enjoyed warm, so be sure to dig in as soon as it’s cool enough to eat! If you don’t get to eating is all in one sitting, don’t worry! You can store your skillet tightly covered in the fridge and heat it up, or you can slice it into pieces and place in a plastic bag or air tight container for eating later! If you anticipate wanting to store some, we recommend not topping the entire cookie with ice cream as it will melt into your cookie which will not keep well!

Happy baking!

XXX

• Author: Sofi | Broma Bakery
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 16 servings
• Category: desser
• Method: oven
• Cuisine: american

Toffee Oatmeal Chocolate Chunk Cookie Skillet

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Delight in this Toffee Oatmeal Chocolate Chunk Cookie Skillet AKA the ultimate combo of chewy oatmeal, crunchy toffee, and dreamy chocolate!

• Author: Sofi | Broma Bakery
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 16 servings
• Category: desser
• Method: oven
• Cuisine: american

Units: USM

Equipment

cast iron skillet

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mixing bowl

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rubber spatula

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whisk

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Ingredients

• 1 cup unsalted butter, melted
• 1 1/2 cups light brown sugar, packed
• 2 large eggs + 1 egg yolk
• 2 teaspoons vanilla extract
• 1 2/3 cup all-purpose flour
• 1/2 teaspoon salt
• 3/4 teaspoon baking soda
• 1 1/2 cups old fashioned oats
• 1 cup chocolate chunks
• 1/2 cup toffee pieces

Instructions

1. Preheat the oven to 350°F and generously grease a 10 inch cast iron skillet with butter. Set aside.
2. In a large mixing bowl combine the melted butter, and brown sugar. Beat until mixed together. Add in the eggs, egg yolk, and vanilla extract. Mix well.
3. In separate bowl mix together the flour, salt, and baking soda. Add the dry ingredients into the wet and mix until combined. Add the oats, chocolate chunks, and toffee pieces and use a rubber spatula to fold together to evenly distribute.
4. Transfer the cookie dough to your prepared skillet and pat into an even layer.
5. Bake at 350°F for 35 to 40 minutes, or until the edges are just golden brown and the center has puffed up but is still very gooey in the middle.
6. Allow to cool for at least fifteen minutes before serving with vanilla ice cream. Best served warm!