Put down that cookie scoop! Baking one giant cookie in a skillet saves time and produces craveable results: a cookie that's crispy on the edges and oh-so-soft on the inside. This easy dessert is sure to please your family and friends.

Anna Theoktisto
Source: EatingWell Magazine, September 2019


Recipe Summary

15 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F. Generously coat a 9-inch cast-iron skillet with cooking spray.

  • 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

Nutrition Facts

294 calories; protein 4.7g 9% DV; carbohydrates 35.5g 12% DV; dietary fiber 3.3g 13% DV; sugars 16.2g; fat 14.4g 22% DV; saturated fat 4.7g 24% DV; cholesterol 25.7mg 9% DV; vitamin a iu 140.8IU 3% DV; vitamin c 0mg; folate 4.3mcg 1% DV; calcium 56.1mg 6% DV; iron 1.2mg 7% DV; magnesium 26.1mg 9% DV; potassium 110.4mg 3% DV; sodium 168.8mg 7% DV.

Reviews (5)

Read More Reviews
5 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 3
Rating: 3 stars
I'm glad I read these reviews because I thought I must've done something wrong on this recipe. I did make a couple substitutions but, despite that, it came out like everyone's said: very dry and crumbly. VERY crumbly. Basically fell apart. It sounded good! I actually made it twice with same results. The taste was good (not very sweet) but just fell apart. Too bad - I was excited to make this. Plus, it sounded so good that I made it for the company picnic baking contest and took 3rd place--- out of 3... Read More
Rating: 1 stars
This turned out crumbly, literally fell apart..... was hard to cut and tasted more like a snack bar than a dessert, super disappointed! Read More
Rating: 1 stars
I wish I had read the reviews before making this. They are all correct: Dry crumbly blech. Don't waste your valuable time or ingredients on this. Read More
Rating: 3 stars
The taste was good, but it was very dry and crumbled. It needs a ingredient to add moisture. Read More
Rating: 1 stars
This was extremely dry and crumbly. The only thing it could be good for is sprinkling over vanilla ice cream. The intro saying "oh-so-soft on the inside" is completely incorrect. Perhaps the baking time is too long for the 9" skillet... the dough was very thin in the pan. Perhaps a smaller pan, or shorter cooking time would help. I threw it out. I'd rather waste the calories and satisfy my sweet tooth with something enjoyable. This was not it. Read More