This Whole Wheat Chocolate Chip Skillet Cookie, made with whole wheat flour and oats, is a fun treat for dessert or snack time.
How have I lived this long without baking a skillet cookie?! It’s so much quicker than spooning out two dozen mounds of dough. And can we talk about how you get a chewy edge and gooey center in each wedge? Swoon!
I am currently addicted to “America’s Test Kitchen”, which I watch on PBS at 2am while eating a bowl of cereal when I have insomnia. I love their obsessive testing and perfecting, so I knew they would know how to make the best skillet cookie.
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After making their version a few times, I tweaked it slightly by:
- Reducing the sugar (it’s still plenty sweet!)
- Swapping in all whole wheat flour
- Adding oats for extra texture
- Cutting bake time to achieve a softer center
I also like using mini chocolate chips so there’s chocolate in every bite (save a couple tablespoons to sprinkle on the top for additional wow-factor).
Wedges of skillet cookie are, naturally, best served warm with a scoop of vanilla ice cream. And if you have a rusty mess of a cast iron skillet that you think is beyond hope, here’s how to restore it so you can make this cookie!
For leftovers (if there are any): Cut into wedges or squares and store in an air-tight container. Best if eaten within three days. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size: 1 slice
Amount Per Serving: Calories: 487Sodium: 91mgCarbohydrates: 61gProtein: 5g
For leftovers (if there are any): Cut into wedges or squares and store in an air-tight container. Best if eaten within three days.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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