An ooey-gooey oatmeal chocolate chunk skillet cookie with crisp edges. Garnished with raspberries and chocolate hearts for Valentine's Day.
Prep Time 12 minutesminutes
Cook Time 18 minutesminutes
Total Time 30 minutesminutes
Serving Size 3skillet cookies
Ingredients
½cupall-purpose flour
¼cupquinoa flour
¾teaspoonbaking soda
½teaspoonsalt
½teaspooncocoa powder
¼teaspoonground cinnamon
6tablespoonsunsalted butterroom temperature
⅓cupgranulated sugar
⅓cupbrown sugarlightly packed
1large egg
1teaspoonvanilla extract
⅔cuprolled oats
½cupdark chocolate chunks
¼cuppecanschopped
Instructions
Preheat oven to 350°F. Lightly grease 3 small (about 6-inch) cast iron skillets and arrange on a baking sheet.
In a medium bowl, whisk together flours, baking soda, salt, cocoa powder and cinnamon. Set aside.
In a separate mixing bowl or the bowl of a stand mixer, beat butter and sugar until light and fluffy (about 2 minutes). Mix in egg and vanilla, scraping down the side of the bowl as necessary. Gradually add dry ingredients, followed by the rolled oats, mixing until just incorporated. Stir in chocolate chunks and nuts.
Divide dough into 3 equal parts and scoop into prepared 6" mini skillets, pressing down with your fingers slightly. Leave some space around the edges.
Bake for 18 to 20 minutes or until edges are golden and centre is just set. Less time will result in an ooey-gooey cookie and more will be chewy and crispy. We like ours somewhere in the middle.
Let cool for 5 minutes before serving. Ice cream is optional, but highly recommended!
Notes
The quinoa flour adds a bit of a nutty flavour to the cookie, along with fibre and protein. Feel free to substitute all-purpose flour if you prefer.
Chocolate chips can be used in place of chunks. Also, play around with different flavours, such as white chocolate chunks or peanut butter chips.
Pecans can be eliminated from this recipe or substituted with chopped walnuts or another favourite nut.