Chunky Monkey Oatmeal Cookie Skillet (Printable)

A warm, shareable oatmeal skillet inspired by classic banana, chocolate, and nutty flavors, baked golden in cast iron.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 cups old-fashioned rolled oats
02 - 1 cup all-purpose flour
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon ground cinnamon

→ Wet Ingredients

06 - 1/2 cup unsalted butter, melted and slightly cooled
07 - 1/2 cup light brown sugar, packed
08 - 1/4 cup granulated sugar
09 - 1 large egg
10 - 2 teaspoons vanilla extract
11 - 2 medium ripe bananas, mashed

→ Mix-ins

12 - 1/2 cup semisweet chocolate chips
13 - 1/2 cup chopped walnuts
14 - 1/4 cup unsweetened shredded coconut, optional

# How to Cook:

01 - Preheat oven to 350°F. Lightly grease a 10-inch cast-iron skillet with butter or nonstick spray.
02 - In a large bowl, whisk together oats, flour, baking soda, salt, and cinnamon.
03 - In a separate bowl, combine melted butter, brown sugar, and granulated sugar. Whisk until smooth.
04 - Add egg and vanilla extract to the wet mixture and whisk well. Stir in mashed bananas until fully combined.
05 - Pour wet mixture into dry ingredients and mix until just incorporated.
06 - Gently fold in chocolate chips, walnuts, and coconut if using.
07 - Spread dough evenly into the prepared skillet.
08 - Bake for 20 to 24 minutes, or until the top is golden and the edges are set but the center remains slightly soft.
09 - Let cool for 10 minutes before serving warm. Serve slices directly from the skillet, optionally topped with ice cream.

# Expert Advice:

01 -
  • It's dessert you can bake in one pan and serve straight from the skillet, which somehow makes everything taste better.
  • The texture is that perfect cross between cookie and brownie—crispy edges with a soft, almost fudgy center.
  • Bananas, chocolate, and walnuts do the heavy lifting flavor-wise, so you spend less time fussing and more time enjoying.
02 -
  • The skillet must be hot when the dough goes in; a cold skillet will give you a cake instead of a cookie, which is a texture betrayal you'll feel in your soul.
  • Ripe bananas are non-negotiable—underripe ones won't mash smoothly and will leave grainy bits throughout; if they're not speckled, wait another day.
  • Don't overbake this with the intention of it being cake-like; the magic happens in those last few seconds when the edges set but the center stays fudgy.
03 -
  • If your bananas aren't quite ripe enough, add a teaspoon of honey to the wet mixture to amp up the sweetness and binding power.
  • Keep the oven door closed until at least 20 minutes have passed; even a quick peek lets heat escape and can throw off your baking time.
  • Leftover slices rewarm beautifully in the same skillet over medium-low heat for about two minutes per side, almost tasting fresh-baked again.
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