A while back, I got an email from a BoB reader asking for an oatmeal skillet cookie recipe. Oddly enough, I had been thinking about that very thing and even had it on my to-bake-soon list. That list is mighty long, though, and it took me a while to get around to baking them.
On a weekend when Quinn and I found ourselves with some free time and with no dessert at home, I decided it was high time to make these skillet cookies happen!
I opted to make these in my mini skillets. I will take most any excuse to put them to use. Anything mini is automatically even better, right?
I’m sure I could have just made a simple oatmeal cookie dough, baked it in these wee skillets, and called it a day. But I couldn’t resist making these an all-out indulgence. Hidden inside that oatmeal cookie is a dollop or two of Nutella to give them a burst of chocolate and hazelnut flavor.
There’s also a nice sprinkling of chocolate chunks on top for even more chocolate. And since we are big sweet and salty fans, I sprinkled a bit of coarse salt on top as well.
These fellas are definitely spoon desserts, especially if you take them even further into dessert nirvana like we did with a scoop of ice cream. They’re deliciously gooey and messy. Just the kind of dessert you’ll want to share with someone who won’t mind watching you make a mess as you dig in and enjoy every. single. bite.
Nutella Oatmeal Skillet Cookies
Ingredients
For the cookies:
- 3/4 cup (90 g) all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (49 g) old-fashioned oats
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) firmly packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (140 g) chocolate-hazelnut spread, such as Nutella
For the topping:
- 1/3 cup (57 g) semisweet chocolate chunks or chocolate chips
- 1/4 cup (25 g) old-fashioned oats
- coarse salt, optional
- ice cream, optional
Recommended Products
Instructions
To make the cookies:
- Preheat oven to 325°F (160°C). Grease four 5-inch mini skillets.
- Whisk together flour, baking powder, and salt. Stir in oats. Set aside.
- Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the egg and vanilla, and mix well.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Set aside about 1/2 cup of the dough. Divide the remaining dough among the prepared skillets, spreading evenly and firmly in the bottom of each skillet. Top each with about 2 tablespoons of chocolate-hazelnut spread, and spread evenly over the dough.
To make the topping and assemble:
- Drop the reserved dough by teaspoonfuls over the chocolate-hazelnut spread. Sprinkle with chocolate chunks and oats. If desired, sprinkle a pinch of coarse salt on each cookie.
- Place the skillets on a rimmed baking sheet lined with parchment paper to catch any spills and to make it simpler to get the cookies in and out of the oven.
- Bake 35 to 40 minutes, or until the cookies are golden brown and set. Cool about 10 minutes before topping with ice cream and serving.
Notes
- Recipe slightly adapted from Taste of the South.
12 Comments on “Nutella Oatmeal Skillet Cookies”
I’m guessing that these can be baked on a regular cookie sheet, as well?? I don’t have any mini iron skillets, nor a regular-sized iron skillet at all…I know, I know….horrors!!! But hey, life happens.
Any adjustments if you don’t use an iron skillet or skillets?
Thanks,
Nancee
Hi, Nancee. Incorporating the Nutella will be pretty tough if you want to shape these as traditional cookies. I’m afraid the Nutella will make a big mess. Without a skillet, I think you’d have better success with a baking pan. An 8-inch square or 9-inch round would work, although the cookie will be thinner so you will likely need to reduce the baking time by a few minutes.
I either need to buy more skillets or figure out how to downsize this for two. Love it!
Jennifer, do you feel the skillet makes a big difference or could you use a mini round cake pan or even one of those crumb cake paper pans that is roughly that size to get around the skillet? Does it add that much to the crust or something? Thanks
Linda, I wouldn’t hesitate to use a cake pan if you don’t want to use a skillet. It shouldn’t make an appreciable difference. You may lose some of the crustiness of the edges, but the flavor should still be great.
Thanks! Skillets are hard to transport to my favorite gardeners for their treats but the skillets would be squirrel proof. Ha. We have a little trouble with squirrels who like cookies too. Thanks for another recipe!!
Soooooo…..I’ve never made a skillet cookies. IT IS CRAZY. I need to get on this, specifically this nutella dream goodness because NUTELLA. No other reason is necessary.
Would individual ramekins work for this? Looks so yummy!
Hi, Marla. Yes, I think ramekins would be fine. You’ll have to do a little math to figure out how many you’ll need based on the size of your ramekins. You may need to adjust the baking time, as well. I’d start checking for doneness about 5 minutes from the suggested baking time.
ohhhh lordyyyy these skillet cookies look OUTRAGEOUSLY AMAZINGGGG! Nutella yay!
Love your sweet treats! Can these be made in one large skillet vs mini skillets?
Thanks, Kristyn! Yes, you can bake this in an 8- or 9-inch skillet. It will probably need to bake a bit longer. I’d add 5 more minutes and assess from there.