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!
Whole Wheat Chocolate Chip Skillet Cookie
- 12 tablespoons unsalted butter
- 1/2 cup packed brown sugar + 1 tablespoon
- 1/2 cup white sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons pure vanilla extract
- 1 1/2 cups whole wheat flour
- 1/4 cup old-fashioned oats
- 1/2 teaspoon baking soda
- 1 cup mini semi-sweet chocolate chips (set aside 2 tablespoons)
Preheat oven to 375 degrees F. Move top rack to the upper-middle spot of your oven.
Melt 9 tablespoons of butter in a 12-inch cast iron skillet over medium heat. Let it keep cooking, stirring occasionally, until the butter turns a deep brown and smells nutty.
Place remaining three tablespoons of butter in a large mixing bowl and pour melted butter over it, stirring until all the butter has melted.
Whisk both sugars, egg and egg yolk, and vanilla into butter. Whisk for 30 seconds, let it rest for two minutes, and repeat that whisking and resting process two more times. Your batter will look smooth and glossy. During one of those two-minute rest periods, wipe the skillet clean-ish with a paper towel.
In a separate small bowl, stir together and flour, oats, and baking soda. Stir flour mixture into the glossy batter just until combined, then fold in all but the 2 tablespoons mini chocolate chips. Spread batter into skillet with a spatula, then sprinkle remaining 2 tablespoons of chips over the top.
Place in oven and bake for 8 minutes, then rotate pan 90 degrees and bake for 7 additional minutes. Remove and allow it to cool down a bit. Best served warm with a scoop of vanilla ice cream!
For leftovers (if there are any): Cut into wedges or squares and store in an air-tight container. Best if eaten within three days.
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