Oatmeal & Chocolate Easy Skillet Cookie
Makes 8-10 serving
1 cup unsalted butter, softened
1 ½ cup packed light brown sugar
1 egg, room temperature
2 tsp vanilla extract
1 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp kosher salt
1 ¼ cups old-fashioned oats, divided
2 Tbl whole milk
¾ cups creamy peanut butter
2/3 cup semisweet chocolate morsels
Preheat oven to 325 degrees. Spray a 10-inch cast-iron skillet with baking spray with flour.
In a large bowl beat butter and brown sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape down the sides of the bowl. Add egg and vanilla; beat until combined.
In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Beat in ¾ cup oats and milk.
With a dampened hand, press half of the dough into bottom of prepared skillet. Spread peanut butter onto dough. Drop heaping Tablespoons of remaining dough over peanut butter. Sprinkle with chocolate morsels and remaining ½ cup oats.
Bake until golden brown, about 45 minutes, covering loosely with foil during the last 10 minutes of baking kto prevent excess browning, if necessary. Let cool 10 minutes.