Chunky Monkey Oatmeal Cookie Skillet (View Print Version)

Warm banana chocolate walnut oatmeal skillet baked to golden perfection in a cast-iron pan.

# What You'll Need:

→ Dry Ingredients

01 - 1½ cups old-fashioned rolled oats
02 - 1 cup all-purpose flour
03 - ½ teaspoon baking soda
04 - ½ teaspoon baking powder
05 - ¼ teaspoon salt

→ Wet Ingredients

06 - ½ cup unsalted butter, melted
07 - ⅓ cup light brown sugar, packed
08 - ⅓ cup granulated sugar
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract

→ Mix-ins

11 - 2 ripe bananas, mashed (about 1 cup)
12 - ½ cup semisweet chocolate chips
13 - ½ cup chopped walnuts
14 - ½ cup chopped dark chocolate, optional

# Method:

01 - Preheat oven to 350°F. Grease a 10-inch cast-iron skillet with butter or nonstick spray.
02 - In a medium bowl, whisk together oats, flour, baking soda, baking powder, and salt. Set aside.
03 - In a large bowl, combine melted butter, brown sugar, and granulated sugar until creamy.
04 - Beat in egg and vanilla extract, then stir in mashed bananas until fully incorporated.
05 - Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
06 - Gently fold in chocolate chips, walnuts, and dark chocolate if using.
07 - Spread batter evenly into prepared skillet.
08 - Bake for 22 to 25 minutes until edges are golden and a toothpick inserted in the center comes out mostly clean.
09 - Cool for 10 minutes before serving warm from the skillet. Top with vanilla ice cream if desired.

# Expert Advice:

01 -
  • It bakes in a skillet, which means less cleanup and an excuse to serve dessert family-style straight from the pan.
  • The banana keeps it naturally moist while the chocolate and walnuts give you that satisfying textural contrast you didn't know you needed.
  • Come together in about 40 minutes total, so you can quiet a craving without planning ahead.
02 -
  • Don't skip the 10-minute resting period after baking; the cookie firms up just enough to be sliceable but still warm, and that moment of warmth is half the appeal.
  • Overmixing the batter is the fastest way to turn this into a dense, cake-like brick instead of a tender cookie, so truly stop stirring the moment you don't see dry flour anymore.
03 -
  • Measure your bananas after mashing—sometimes two bananas weigh differently depending on their size, so aiming for about one cup of mashed banana keeps your ratios consistent.
  • If you notice the edges browning too quickly before the center is set, loosely tent the skillet with foil for the last few minutes of baking.
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