Peanut Butter-Chocolate Chip Skillet Cookie
Preheat oven to 325 degrees F. Generously coat a 9-inch cast-iron skillet with cooking spray.Advertisement
Beat butter, oil and brown sugar in a large bowl with an electric mixer on medium speed, scraping down the sides as necessary, until fluffy, about 4 minutes. Add egg and vanilla; beat until combined.
Whisk flour, baking powder and salt in a medium bowl until combined. With the mixer on low, gradually add the dry ingredients to the wet ingredients, beating just until combined. Beat in 1/2 cup oats.
Spread half the dough in the bottom of the prepared pan. Spread peanut butter over the dough. Sprinkle with half the chocolate. Drop the remaining dough by heaping tablespoonfuls over the peanut butter and spread in an even layer. Sprinkle with the remaining chocolate and 2 tablespoons oats.
Bake for 35 minutes. Cover loosely with foil and continue baking until golden brown, about 10 minutes more. Let cool for 15 minutes, then cut into 12 wedges.
To make ahead: Cover and store at room temperature for up to 2 days.
Equipment: 9-inch cast-iron skillet
3 fat, 1 other carbohydrate, 1 starch