This tasty cookie is baked in a cast-iron skillet and is packed with chocolate chips, oats, and nuts. It also contains a hint of cinnamon. The entire cookie will pop out onto a serving tray as long as your pan is well-seasoned, making it ideal for serving as a birthday cookie “cake.” Serve with ice cream and chocolate sauce, or cut into pie-shaped pieces and enjoy plain.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 1 10-inch skillet cookie |
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 10 tablespoons white sugar
- ½ cup butter, softened
- ½ cup packed light brown sugar
- ¼ cup shortening
- 2 eggs
- 1 teaspoon vanilla extract
- 1 (12 ounce) bag semisweet chocolate chips
- ½ cup chopped pecans
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk flour, oats, baking soda, cinnamon, and salt together in a medium bowl.
- Cream white sugar, butter, brown sugar, and shortening in the bowl of a stand mixer until light and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, mixing after each addition until fully incorporated. Mix in vanilla extract. Gradually mix in dry ingredients until combined. Stir in chocolate chips and pecans.
- Transfer dough to a well seasoned 10-inch cast iron skillet. Press down with your fingers to distribute evenly over the bottom of the skillet.
- Bake in the preheated oven until top is firm to the touch and edges have started to pull away from the sides of the skillet, 35 to 40 minutes.
- Remove from the oven and let cool for about 15 to 20 minutes. Run a spatula around the edges, lifting the cookie slightly as you go around. Carefully invert cookie onto a cutting board and then invert again onto a serving platter.
Nutrition Facts
| Calories | 428 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 12 g |
| Sodium | 273 mg |
| Sugars | 35 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Super easy to make! Delicious warmed with a drizzle of dark chocolate syrup & topped with vanilla bean ice cream!!
Delicious!
My daughter couldn’t get enough of this. It reminds me of a spice cake. Don’t change a thing. Thank you !
Looked good, but was not to our taste.
This is a great recipe. Just a few tips. Use butter flavor Crisco for the shortening. Use a heaping teaspoon of cinnamon. Pam your skillet just in case your “coating” is not enough. Thoroughly cream your butter and sugars at least 5 minutes or more. My skillet was 11 3/4″ and it came out fine, not too thin.
ONe suggestion, I will use a 12″ cast iron next time as the 10″ made a cookie that was too tall. Almost like a cake. Other than that it was easy and delicious
Even after baking 40 minutes and resting 20 minutes it was still undercooked in the middle. Flavor wasn’t anything exciting either. Disappointing, would not recommend
Very tasty! Simple to make. Will definitely make it again. Try it warm with vanilla ice cream!
I substituted some Splenda for some of the sugar. I used low fat butter and added an energy powder I like. I added walnuts instead of pecans.
This turned out amazing! My family loved it. I served it warm with pralines and cream ice cream on top. It’s a keeper.
we loved it! instead of shortening I used 1/2 butter & 1/2 coconut oil. will definitely make again.
Nice basic recipe for my heart-shaped pan cookie! Nice and thick and easy to handle after baking. Not sure if I’ll decorate; I think it’s all ready for wrapping!
This is good but it could be better. The cookie dough tastes flat not as good as regular cookie.
Absolutely delicious and easy!
Supervised my 8yo granddaughter making this cookie. She had a grand ol’ time. It came out very well and we sliced it into small pieces. 4 stars because we both agreed it was too sweet. Next time we’ll cut the white sugar down to 6 or 7 tbls.
I love baking with my grandson, and we made this over the weekend. It was a lot of fun to mix and make, and an unusual presentation that set it aside from just the same old cookie baking routine. Plus it tastes amazing! Really moist. My only caution if you are baking with small kids with short attention spans is the 45 minute cook time…have another activity planned while it’s baking.
Easy and a fun way to make a giant cookie