An ooey-gooey oatmeal chocolate chunk skillet cookie with crisp edges.
6TB.unsalted butterroom temperature
1/2cupdark chocolate chunks
Preheat oven to 350 degrees F. Lightly grease 3 small (6 inch) cast iron skillets and arrange on a baking sheet.
In a medium bowl, whisk together flour, 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 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!
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.