Description
Loaded with chocolate chips, oats, and pecans, this delicious cookie (with a touch of cinnamon!) is baked in a cast-iron skillet. As long as your skillet is well seasoned, the whole cookie will pop right out on a serving platter making it perfect for serving as a birthday cookie “cake.” Slice in pie-shaped pieces and eat as-is, or serve with ice cream and chocolate sauce.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon (Optional)
- 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 (Optional)
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.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 1 hr 5 mins
Servings: 12