Tuesday, April 14, 2015
The two were made for one another. Wouldn't you agree?
I've made my fair share of chocolate and peanut butter cookies. I've even made several recipes that showcase that dynamic duo. And I've loved each and every single one of them. But can you ever have too many peanut butter and chocolate recipes? I, for one, think not.
So, what could possibly make this any better. Well, about about making a giant cookie and baking it in a skillet?
You all know about my obsession with skillet cookies. I think I've got an illness. I jump at any chance to make a skillet cookie. There's something about pulling a big ol' cookie out of the oven that's been baked to perfection in a cast iron skillet.
So, when I started playing around with recipes for cookie week, I knew a skillet cookie had to be in the mix. I decided to take the infamous duo of peanut butter and chocolate and add some oatmeal to the mix. Not only for texture...but well, oatmeal in a cookie, it just makes you feel better. Makes you feel like you're eating something that's somewhat healthy. Right?
Please say someone agrees with me.
I made a twist on the classic peanut butter, chocolate chip oatmeal skillet cookie. I made a oatmeal cookie with mostly brown sugar for the ultimate chewy texture. Pressed that along the bottom of a cast iron skillet. Then I combined peanut butter and condensed milk and poured it over the cookie and sprinkled that with a mix of chocolate chips and peanut butter chips for more peanut butter flavor. To seal that gooey peanut butter layer in, I dropped spoonfuls of batter over the filling and and baked it.
For the ultimate in peanut butter, chocolate chip goodness you must make this skillet cookie. Now!
Peanut Butter, Chocolate Chip, Oatmeal Skillet Cookie
10 Tbsp (1 stick + 2 Tbsp) unsalted butter, plus more for greasing the pan
1 Tsp vanilla
1 Lg egg
3/4 Cup brown sugar
3 Tbsp white sugar
1 1/4 Cup flour
1/4 Tsp salt
1/2 Tsp baking soda
1 1/4 Cup oats
1 Cup mini chocolate chips, divided
1/4 Cup peanut butter chips
For the filling-
1 can condensed milk
1/4 Cup + 3 Tbsp peanut butter, creamy or chunky
Preheat oven to 350. Rub a cast iron skillet liberally with butter.
Place butter in a large bowl. Place in microwave and heat until melted. Add the vanilla and whisk to combine. Add the sugars and stir until incorporated. Add the egg and mix. Stir in the flour, salt, baking soda and oats until combined.
Pour a little over half the mixture in the prepared skillet, press gently in the bottom of the pan and slightly up the sides.
For the peanut butter filling-
Pour the condensed milk and peanut butter in a microwave safe bowl and heat for about 15 seconds. Mix thoroughly.
Pour over the oatmeal cookie in the pan. Sprinkle with half of the chocolate chips and all of the peanut butter chips.
Add the remaining chocolate chips to the remaining batter and mix to combine. Drop, tablespoon portions of the batter over the peanut butter mixture.
Place in the preheated oven and bake for 25-35 minutes, until just set. Be sure not to over-bake as the cookie with continue to cook even after it's removed from the oven.
Allow to cool about 5 minutes before serving. Top with vanilla ice cream and enjoy.
Recipe source: A Lynsey original