Skillet Oatmeal Raisin Cookie

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I think there are different tiers to a perfect dessert. There is that super refined perfect dessert that’s the size of a pearl, has five flavors, and is perfectly balanced, making you wish you had more. It will be one of the many reasons someone throws Michelin stars at the restaurant which serves it.

Then there are perfect desserts not quite so refined, but check all the boxes: easy to make, bakes fast, wonderfully soft, good to share, a classic with hints of other flavors thrown in, it leaves you wanting more…..and you’re in luck because it made a ton and you can have more!

This dessert is the latter.

Am I above bribing my managers with baking to make them continue to like me and help keep me employed? Absolutely not. So when the big boss mentioned his favorite was oatmeal raisin cookies, I figured I wouldn’t make a batch, I’d make a HUGE &*$%ing cookie. And let me tell you, while some recipes are good, and others need work, this sucker was SPOT ON. I can’t recommend making this fast enough.  It is just so good, I was sad when the skillet was basically licked clean by coworkers because I kind of wanted seconds. Guess I’ll just have to make it again.

For the Cookie
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Oatmeal Raisin Skillet Cookie
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  1. 1 cup unsalted butter, softened
  2. 1 1/4 cup dark brown sugar
  3. 1/4 cup white sugar
  4. 1 1/2 cup flour
  5. 1 tsp baking soda
  6. 1/2 tsp salt
  7. 1/2 tsp nutmeg
  8. 1 tsp cinnamon
  9. 1 egg + 1 egg yolk
  10. 1 1/2 tsp vanilla
  11. 1 cup raisins
  12. 2 cups oats (I used quick oats and it worked great)
  1. Pour hot water over raisins and allow to soak for 15 minutes, then drain and pat dry
  2. Preheat oven to 350 and grease a 9" cast iron skillet with butter
  3. In a medium bowl whisk together flour, baking soda, salt, nutmeg, and cinnamon,set aside
  4. In an electric mixer with a paddle attachment cream butter and sugars together until fluffy
  5. Add egg, yolk, and vanilla one at a time, allowing each to incorporate before adding the next
  6. Scrape down the sides of the bowl and add flour mixture, mix on low speed
  7. Gently fold in oats and raisins until just mixed
  8. Pour batter into skillet and evenly distribute with spatula
  9. Bake for 20-25 minutes, or until toothpick in the center comes out clean
  10. Allow to cool before slicing and enjoying
Domestic B(i)atch
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It even takes the not so hard labor out of making individual cookies, you just pour all the batter at once. Why aren’t giant cookies brought to every event? (Maybe because hauling a cast iron skillet isn’t ideal)

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It was perfectly soft without tasting underbaked, and the little bit of spices thrown in added a small pop of flavor.  I’m not even  a huge oatmeal cookie person, but after this, maybe my tune has changed.

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8 Responses to Skillet Oatmeal Raisin Cookie

  1. Tania says:

    Can the cookie be successfully taken out of the skillet in one piece after it has cooled? I want to gift it to someone who is coming in from out of town, but I want to keep my skillet. 😁 Thank you for sharing!

    • Ashley says:

      Honestly I have not tried taking it out in one go. If the skillet is greased well I feel like (with maybe an extra hand) it should come out in one piece! If not, I’d recommend slicing it into 8 like a pizza and removing it from the skillet and placing into a box.

  2. Jane says:

    What size cast iron skillet are you using for this recipe (Oatmeal Raisin Cookie)? Thanks

  3. Patty says:

    I love skillet chocolate chip cookies and want to make a skillet oatmeal cookie. But my husband doesn’t like the raisins in it. Would I need to make any changes to this recipe if I left the raisins out?

    • Ashley says:

      I wouldn’t think so, the raisins are a taste preference, and shouldn’t affect the baking of the cookie. You could even replace them with something like walnuts for a little texture!

  4. Matt says:

    That is the best damn cookie I’ve ever seen. Love the idea of using a skillet. Can’t wait to get home for some real food!

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