Chunky Monkey Oatmeal Cookie Skillet

There's something about the smell of bananas and melting chocolate hitting warm cast iron that makes a kitchen feel instantly like home. My roommate came back early from work one afternoon, caught that aroma wafting down the hallway, and actually sat on the counter while this skillet baked, refusing to leave until it came out golden. That's when I knew this recipe was something special—it tastes like comfort but feels like an occasion worth celebrating with whoever's lucky enough to be nearby.

I made this for a potluck where everyone brought something elaborate, and honestly, I almost didn't go through with it because it felt too simple. Then my neighbor took one bite and immediately asked if I'd sell her the leftovers—which, fair warning, there won't be any of those.

Ingredients

• Old-fashioned rolled oats: The thicker flakes hold their texture better than quick oats and give the cookie a satisfying chew that keeps it from feeling too cake-like.
• All-purpose flour: One cup is enough to bind everything without making the cookie dense; too much and you lose that tender crumb.
• Baking soda: Half a teaspoon is the sweet spot for lift without overpowering the banana flavor.
• Salt and cinnamon: These aren't afterthoughts—salt brightens everything, and cinnamon makes people ask what that wonderful spice is.
• Unsalted butter, melted: Cooling it slightly before mixing prevents it from cooking the egg and keeps the texture tender.
• Brown and granulated sugar: Together they create depth and the slight chewiness that makes a skillet cookie memorable.
• Ripe bananas: The speckled ones with thin yellow skin are your target; they're sweet and mash into a silky purée that binds everything naturally.
• Semisweet chocolate chips: These melt just enough to soften without completely disappearing into the dough.
• Walnuts: Chopped rather than crushed so you get distinct nutty pieces in every bite.
• Shredded coconut: Optional, but it adds a subtle tropical note that plays beautifully with banana and chocolate.

Instructions

Prepare your skillet:

Preheat to 350°F and grease your 10-inch cast-iron well; the skillet's heat retention is what makes this cookie special, so don't skip this step. If you don't have cast iron, a 9-inch round baking pan works too, though the edges won't be quite as golden.

Blend the dry foundation:

Whisk oats, flour, baking soda, salt, and cinnamon in a large bowl until everything is evenly distributed. This is easier than it sounds and takes about a minute—no sifting required.

Cream the wet mixture:

In a separate bowl, whisk melted butter with both sugars until smooth, which should feel almost silky under your whisk. The sugar grains will soften slightly from the warm butter, creating a paste that's easy to work with.

Build the wet base:

Add the egg and vanilla to the butter mixture and whisk until pale and slightly fluffy, then stir in your mashed bananas until there are no lumps. The banana should be mashed but not liquefied—small soft chunks are fine.

Combine wet and dry:

Pour the wet ingredients into the dry bowl and mix with a few strokes of your spatula until just combined; overmixing toughens the cookie, so stop while you still see small flour streaks. The dough will look thick and slightly shaggy.

Fold in the mix-ins:

Gently fold chocolate chips, walnuts, and coconut into the dough using as few strokes as possible. Watch how the chocolate seems to bloom into warm spots as you fold—that's the sign you're done.

Spread into the skillet:

Use a spatula or the back of a spoon to press the dough evenly across the hot skillet; don't worry about perfection, as it will spread slightly in the oven anyway. You want it roughly level so it bakes evenly.

Bake to golden:

Bake for 20 to 24 minutes, watching for the edges to turn deep golden while the very center still jiggles slightly when you gently shake the skillet. The cookie will continue cooking as it cools, so don't wait for it to be firm all the way through.

Cool and serve:

Let it sit in the skillet for 10 minutes—this allows the center to set enough to slice cleanly while staying warm. Serve warm right from the skillet, ideally with vanilla ice cream melting into the soft center.

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The first time I cut into this skillet warm, steam rose up and the chocolate chips were still softly molten in the center. My kid looked at me and said, This tastes like a happy birthday feels, which is the kind of review that makes you want to bake it every week.

Texture and Temperature Matter

This cookie walks a beautiful line between crispy edges and a soft, almost under-baked center—and that contrast is what makes it special. The cast iron's heat creates a subtle caramelization on the bottom that you won't get in a regular pan, adding depth that tastes almost like toffee without any extra effort. Serving it warm straight from the skillet isn't just traditional; it's how the cookie actually wants to be eaten, when the chocolate is still soft enough to melt on your tongue.

Why This Works as a Dessert to Share

There's something wonderfully unpretentious about bringing a skillet cookie to a gathering—it says you put care into something but didn't spend four hours making it. Serving it directly from the skillet breaks the ice in a way a plated dessert never quite does; people gather around, chat, and before you know it, there's warmth happening that goes beyond food. I've found that feeding people something that tastes like happiness is basically its own conversation starter.

Variations That Actually Work

The banana-chocolate-walnut trio is classic for a reason, but this cookie framework is flexible enough to adapt to what you have on hand or what you're craving. Once you understand how the dry and wet ingredients balance, you can swap in different mix-ins without second-guessing yourself. I've made versions with peanut butter chips instead of chocolate, added a quarter cup of shredded coconut for island vibes, and even stirred in chopped dried figs when I was feeling fancy.

• Try swapping walnuts for pecans, sunflower seeds, or even crushed pretzels for unexpected texture.
• Peanut butter chips mixed with chocolate create a more indulgent flavor that edges toward brownie territory.
• A touch of almond extract in place of half the vanilla adds a subtle sophistication without shouting for attention.

Save

Save

This skillet cookie has become my go-to reminder that the best desserts are the ones that taste like love but don't require a culinary degree. Bake one soon, and watch how quickly it becomes a reason people want to gather around your kitchen.

Recipe Questions & Answers

→ Can I make this skillet ahead of time?

Yes, you can prepare the dough up to 24 hours in advance and store it covered in the refrigerator. Let it come to room temperature for 15 minutes before baking, or add 2-3 minutes to the baking time.

→ What size skillet do I need?

A 10-inch cast-iron skillet works perfectly for this amount of dough. If using a larger skillet, reduce baking time by a few minutes; a smaller skillet may require longer baking and could overflow.

→ Can I use quick oats instead of old-fashioned?

Old-fashioned rolled oats provide better texture and chewiness. Quick oats will work but may result in a softer, less textured final product. Steel-cut oats are not recommended.

→ How do I know when it's done baking?

The edges should be golden brown and set, while the center will still appear slightly soft. A toothpick inserted in the center should come out with moist crumbs but not wet batter. It continues setting as it cools.

→ Can I freeze leftovers?

Absolutely! Slice the cooled skillet and wrap individual portions in plastic wrap, then place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven for 5-10 minutes.

→ What if I don't have a cast-iron skillet?

A 9-inch cake pan or deep pie dish works as an alternative. Glass or ceramic pans may require slightly longer baking time, so check for doneness a few minutes earlier than the recipe states.