This is a great family-style dessert that’s easy to make and will feed about 10 hungry people. My favorite way to serve it is as pictured: plop ice cream scoops on top and then give everyone a fork. Somehow the cookie tastes even better when everyone is standing around the stove top, hovering over the skillet for a bite. The cookie also slices neatly into triangles, and it goes without saying that people with better manners could serve it on plates at the dinner table.
The combination of warm peanut butter-oatmeal cookie with melting vanilla ice cream on top is seriously amazing. The cast iron skillet gives the cookie chewy edges while the center remains soft, but if you don’t have a cast iron skillet a 10-inch round cake pan will work just fine.
Butter, peanut butter and sugars are heated on the stove top briefly to create a melted batter that is poured over oats and flour. This base cookie mixture is easy enough to stir together by hand using a rubber spatula. Fold in the chips, nuts and candy and then pack it into a well-greased 10-inch skillet.
The cookie is pretty darn good-looking straight from the oven, if you ask me. At this stage (and after cooling completely) it could be cut into pizza-style slices and individually packaged for take-aways or bake sales. It’s a very hearty cookie, so I could see it doing quite well on a bake sale table!
I wouldn’t hesitate to bring this to a potluck with a tub of ice cream on the side. I can also imagine a cute version with sprinkles and candles on top for a birthday cake alternative!
If you’re more inclined to skip the skillet and make a batch of monster cookies, you can check out my recipe here.
Skillet Monster Cookie
- 10 inch cast iron skillet
- 1/2 cup 113g unsalted butter
- 1 cup 272g/9.6oz creamy peanut butter
- 1 cup 200g light brown sugar, lightly packed
- 1/2 cup 112g/4oz. granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups 200g/7oz. old fashioned rolled oats
- 1 cup 169g/6 oz. all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup 100g/3.2oz. candy-coated chocolates
- 1 cup 178g/6.2oz. semisweet chocolate chips
- 1/2 cup 68g/2.4oz. dry-roasted salted peanuts, chopped
- Ice cream for serving
- Preheat the oven to 350°F. Generously coat a 10-inch cast iron skillet with cooking spray. If you don’t have a cast iron skillet, grease a 10-inch round cake pan.
- In a medium saucepan, combine the butter, peanut butter and sugars. Heat over medium-low heat until the butter and peanut butter are melted and the mixture can be stirred smooth. Do not boil. The mixture should be pourable and grainy from the sugar. Remove from heat and let cool until just warm. Whisk in the eggs and vanilla extract.
- In a separate large bowl, combine the oats, flour, baking powder, baking soda and salt. Mix well. Pour the melted peanut butter mixture over the oat mixture. Using a rubber spatula, stir the mixture together, folding it together until no pockets of flour remain. Once the dough is consistent, add the candy-coated chocolates, chips and peanuts. Mix until well dispersed. Press dough into the pan evenly using a rubber spatula.
- Bake for 25-30 minutes, or until the cookie is puffed and slightly brown on top. Remove from oven and let cool slightly. Serve slices warm with scoops of ice cream on top.