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An overhead view of an oatmeal raisin chocolate chip cookie skillet baked in a black cast iron pan, with a slice cut out and two scoops of vanilla ice cream melting on top, surrounded by cinnamon sticks, oats, chocolate chips, and baking props on a neutral surface.
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Oatmeal Raisin Chocolate Chip Cookie Skillet

This easy Oatmeal Raisin Chocolate Chip Cookie Skillet is made in a cast iron pan and features brown butter, oatmeal, raisins, and chocolate chips. With a chewy middle plus a crispy bottom and edges, it's completely irresistible!
Course Dessert
Cuisine American
Keyword chocolatechip, cookies, cookieskillet, dessert
Prep Time 10 minutes
Cook Time 20 minutes
Cooling time 10 minutes
Total Time 30 minutes
Servings 8 people
Calories 586kcal
Author Tawnie Graham of Kroll's Korner

Equipment

Ingredients

  • 3/4 cup unsalted butter
  • 1 cup light or dark brown sugar packed
  • 1/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 Tbsp. molasses
  • 2 tsp. vanilla bean paste or extract
  • 1 ½ cups all-purpose flour spooned and leveled
  • 1 ½ tsp. ground cinnamon
  • 1 tsp. baking soda
  • 3/4 tsp kosher salt
  • 1/4 tsp. baking powder
  • 1/4 tsp. ground nutmeg
  • 2 cups old-fashioned rolled oats
  • 3/4 cup raisins
  • 1/2 - 1 cup chocolate chips
  • Maldon flaky sea salt for finishing
  • vanilla ice cream for serving
US Customary - Metric

Instructions

  • Brown the butter: See my blog post on How to Brown Butter. Then pour into a large bowl and let cool for 5-10 minutes. Start Timer
    3/4 cup unsalted butter
    Browned butter in a large mixing bowl with cinnamon and nutmeg sprinkled over the top, shown from an overhead angle on a light countertop with baking tools nearby.
  • Preheat oven: Preheat oven to 350°F. Lightly butter a 12-inch cast iron skillet. (Can also be made in a 10-inch cast iron skillet, just note it will be a thicker cookie and you'll want to increase the bake time by 5-10 minutes.)
  • Mix wet ingredients: Whisk the brown sugar and granulated sugar into the slightly cooled brown butter. Whisk in the eggs, molasses, and vanilla until smooth and glossy.
    1 cup light or dark brown sugar, 1/4 cup granulated sugar, 2 large eggs, 1 Tbsp. molasses, 2 tsp. vanilla bean paste or extract
    Brown sugar and granulated sugar added to the bowl of browned butter and spices, beginning to be whisked together into a thick, sandy mixture.
  • Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
    1 ½ cups all-purpose flour, 1 ½ tsp. ground cinnamon, 1 tsp. baking soda, 3/4 tsp kosher salt, 1/4 tsp. ground nutmeg, 1/4 tsp. baking powder
    Eggs added to the brown butter and sugar mixture in a large bowl, with a whisk resting inside as the ingredients are about to be mixed.
  • Make the dough: Stir the dry ingredients into the wet ingredients just until combined. Then, fold in the oats, raisins, and chocolate chips. The dough will be thick and that’s perfect!
    2 cups old-fashioned rolled oats, 3/4 cup raisins, 1/2 - 1 cup chocolate chips
    The wet ingredients fully whisked into a smooth, glossy brown batter in a large mixing bowl, showing a cohesive and creamy texture.
  • Press into skillet: Transfer dough to the prepared skillet and gently press into an even layer. Don’t compact it too firmly. Top with more chocolate chips, if desired.
  • Bake: Bake for ~20 minutes, until the edges are set and golden and the center looks slightly underbaked and soft. Start Timer If the tops are browning too quickly you can loosely cover with foil. I always underbake since the skillet will continue to set as it cools.
  • Cool slightly & serve: Garnish with flaky sea salt, let cool for 10-15 minutes before serving with ice cream. Start Timer
    Maldon flaky sea salt, vanilla ice cream

Notes

To store: Let the skillet completely cool then cover it tightly with foil or transfer slices to an airtight container. Store at room temperature for up to 2 days. The cookie will stay soft, especially in the center.

Nutrition

Serving: 1slice | Calories: 586kcal | Carbohydrates: 88g | Protein: 7g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 442mg | Potassium: 348mg | Fiber: 4g | Sugar: 44g | Vitamin A: 629IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 3mg