Easy Oatmeal Skillet Cookie

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Craving cookies but don’t want the hassle of rolling or scooping dough? Meet the one-skillet wonder: the Oatmeal Skillet Cookie! It gives you all the same warm, fuzzy feelings and fills your home with the comforting aroma of freshly baked cookies.

A skillet oatmeal cookie on the table topped with ice cream and chocolate sauce.

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Why You’ll Love This Recipe
Ingredients for this Recipe
Variations
How to Make an Oatmeal Skillet Cookie
Serving Suggestions
Expert Tips
Recipe FAQs
More Delicious Skillet Dessert Recipes
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Let’s be real—there’s nothing better than the smell of freshly baked cookies. But what if you don’t want the fuss of making individual cookies? The Oatmeal Skillet Cookie is the answer to that craving.

With a chewy, buttery center and golden-brown, crispy edges, it’s the perfect balance of textures and flavors—all made in one skillet. Plus, with easy cleanup, it’s the perfect skillet dessert for those evenings when you want something sweet without all the hassle.

Love preparing skillet cookie recipes? Try the Skillet Snickerdoodle Cookie or Skillet Cookie (Pizookie), next!

Why You’ll Love This Recipe

Quick and Simple: Ready in just 30 minutes! Simply mix everything in one skillet and bake all at once—what a time saver!
No Rolling, No Problem: No meticulous rolling or shaping the dough—with this cast iron dessert recipe, you can bake your dessert and eat it too with minimal cleanup and hassle-free dishwashing!
Perfect for Sharing: Whether you’re sharing with friends or family, this giant cookie is made for everyone to enjoy. There’s plenty for everyone (well… until it’s gone)!

Ingredients for this Recipe

Ingredients to make an oatmeal skillet cookie on the table with text labels to identify them.

Oats: Rolled oats add the signature chewy texture and hearty flavor. Old-fashioned oats are ideal for holding their shape during baking, giving the cookie its perfect bite.
Chocolate Chips: The best part of the cookie! Semi-sweet chips are perfect for this recipe, but feel free to experiment with milk, dark, or white chocolate chips. For an extra touch of decadence, swap in chocolate chunks.
Sugar: Brown and granulated sugars work together to add sweetness and moisture to the batter. Brown sugar creates a chewy center with a subtle molasses flavor, while granulated sugar helps achieve the crispy edges.
Eggs: The ultimate binding agent, bringing the batter together and creating a tender, delicate crumb.
Butter: Butter provides the richness, tenderness and structure to the cookies.
Essentials and Seasoning: Baking soda gives the cookie a light and chewy texture, helping it rise perfectly. A pinch of salt balances the sweetness, while cinnamon adds a warm, cozy spice, and vanilla brings a rich, aromatic depth.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

Add Warm Spices: Mix in a pinch of nutmeg, pumpkin pie spice, or even ginger for a warm, spiced flavor in your skillet oatmeal cookie.
S’Mores Craze: Add mini marshmallows and crushed graham crackers for a fun, gooey twist on a classic cookie in a skillet.
Chewy n’ Sweet Texture: Combine white chocolate chips and raisins for a sweet, fruity flavor, creating a chewy, oatmeal-raisin skillet cookie.

Ready to fill your kitchen with the sweet aroma of a freshly cooked oatmeal chocolate chip skillet cookie? Grab your 10” cast iron skillet, gather the ingredients, and preheat your oven to 350°F to get started!

Butter, sugar, and eggs in a mixing bowl.

Step 1: Mix the Wet Ingredients. Beat the butter, granulate and brown sugars, and eggs together until combined using an electric mixer.

Step 2: Make the Batter. Slowly add all the dry ingredients: flour, baking soda, cinnamon, and salt and fold them into the butter and sugar mixture using a mixer on low or by hand.

Oatmeal and chocolate chips added to the bowl.

Step 3: Add the oatmeal and chocolate. Stir in the oats and chocolate chips until they are evenly distributed.

Oatmeal cookie dough pressed into the skillet.

Step 4: Add to the Pan. Press the batter evenly into the skillet, making sure to reach the edges. This helps it cook uniformly for a crispy outer layer and soft center.

An oatmeal skillet cookie after baking still in a cast iron pan.

Step 5: Bake. Bake for 15-20 minutes until the edges are crispy and the center is golden brown.

Serving Suggestions

This oatmeal cookie skillet is just as delicious fresh out of the oven as it is at room temperature. Here are a few ways to get cozy and enjoy it, whether you're indulging solo or sharing with a crowd:

Scoop your favorite ice cream on top and garnish with a sprig of mint for a pop of color and elegance.
Serve it alongside this easy 7 can soup, ground beef stew or Dutch oven pumpkin chili for the ultimate cozy, laid-back night in!
Enjoy it as the perfect sweet finish after a hearty meal like braised short ribs, teriyaki barbecue chicken or honey glazed ham for a gooey, satisfying ending.

Expert Tips

Make Ahead: You can prepare the dough ahead of time! Store it in the fridge for up to 24 hours or freeze for up to 1 month. If freezing, simply thaw overnight in the fridge before baking as directed.
Storing and Reheating: Keep the cooled cookie skillet in an airtight container to maintain freshness. Store at room temperature for up to 2 weeks, or freeze slices for up to 3 months, separated by parchment paper. Thaw at room temperature or warm in the oven to enjoy that freshly baked taste.
Keep an Eye on Time: To get that perfect soft center, monitor the cookie while it cooks. The edges should be golden brown and set, while the center might still look a little underbaked—that's the sweet spot! The residual heat will finish baking the cookie once it's out of the oven.
Get a Smooth Batter: For an ultra-smooth batter and a soft, chewy cookie, sift the flour, baking soda, and salt before mixing with the wet ingredients. Also, let the butter and eggs come to room temperature for about 2 hours before baking to create a more consistent texture, and a light, chewy cookie.

Recipe FAQs

What kind of oatmeal is best for baking cookies?

It all comes down to the texture! In most instances you can use quick oats and old-fashioned oats interchangeably unless the recipe indicates one is better than the other. Quick oats are more processed and so your cookies will have a smoother texture while regular oats are more intact and make for a cookie with a more texture. Usually you will want to avoid using steel cut oats in cookies as they do not soften enough when baked.

What works to bake this deep dish oatmeal cookie if I don't have a cast iron skillet?

No worries! You can use any similar sized oven-safe skillet or simply use a round or square cake pan instead. If you are using a glass or ceramic baking dish the cookies may need a bit more time to cook. I do find that glass or ceramic doesn't give you the crispy edges like a skillet.

How do I know when my cookie is ready?

The goal is crispy edges with a soft center. Since all ovens don't bake the same, you can't always rely on timing. You should be able to see the edges turn golden brown. The center may be soft still but it shouldn't look raw. The cookie will still continue to cook a bit longer even after you remove it from the oven, so underbaking is better than overbaking when making a skillet cookie.