Put down that cookie scoop! Baking one giant cookie in a skillet saves time and produces craveable results: a cookie that’s crispy on the edges and oh-so-soft on the inside. This easy dessert is sure to please your family and friends.
- 4 tablespoons (1/2 stick) unsalted butter, softened
- ¼ cup canola oil
- ¾ cup packed light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ¼ cups whole-wheat pastry flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup rolled oats plus 2 tablespoons, divided
- ¼ cup creamy natural peanut butter
- ⅓ cup chopped bittersweet chocolate, divided
- Step 1
Preheat oven to 325 degrees F. Generously coat a 9-inch cast-iron skillet with cooking spray.
Beat butter, oil and brown sugar in a large bowl with an electric mixer on medium speed, scraping down the sides as necessary, until fluffy, about 4 minutes. Add egg and vanilla; beat until combined.
Whisk flour, baking powder and salt in a medium bowl until combined. With the mixer on low, gradually add the dry ingredients to the wet ingredients, beating just until combined. Beat in 1/2 cup oats.
Spread half the dough in the bottom of the prepared pan. Spread peanut butter over the dough. Sprinkle with half the chocolate. Drop the remaining dough by heaping tablespoonfuls over the peanut butter and spread in an even layer. Sprinkle with the remaining chocolate and 2 tablespoons oats.
Bake for 35 minutes. Cover loosely with foil and continue baking until golden brown, about 10 minutes more. Let cool for 15 minutes, then cut into 12 wedges.
To make ahead: Cover and store at room temperature for up to 2 days.
Equipment: 9-inch cast-iron skillet
Serving Size: 1 wedge Per Serving: 294 calories; protein 4.7g; carbohydrates 35.5g; dietary fiber 3.3g; sugars 16.2g; fat 14.4g; saturated fat 4.7g; cholesterol 25.7mg; vitamin a iu 140.8IU; folate 4.3mcg; calcium 56.1mg; iron 1.2mg; magnesium 26.1mg; potassium 110.4mg; sodium 168.8mg. Exchanges:
3 fat, 1 other carbohydrate, 1 starch