Oatmeal Chocolate Chip Cookie cookie skillet (pizookie) is gooey, soft, chewy, and absolutely delicious. This easy cookie skillet is perfect for feeding a small group or can be sliced into individual slices!
I like oatmeal cookies because they are soft, chewy, and loaded with texture and I also love chocolate chip cookies because well…. who doesn’t? I decided to combine two of my favorite cookie flavors into this cookie pie. The edges are super crunchy and golden and the center is nice and gooey.
This cookie is HUGE! It’s 8” in diameter and is the equivalent of 12 whole cookies. Yeah, that’s one big cookie! It’s perfect for feeding a crowd or family and can be popped into the oven just before dinner and enjoyed as a dessert right after. Please don’t try to finish it yourself because I promise you this cookie is not meant to feed just one person!
How to Make Chocolate Chip Cookies in a Skillet
To make this delicious oatmeal chocolate chip cookie skillet, begin by gathering all of your ingredients and preheating the oven. This will make the entire process super easy!
I prepared the batter the same way I would with regular cookie dough. I then pressed it into an 8” skillet, you can also bake this skillet in an 8×8 square pan to make oatmeal chocolate chip cookie bars.
Next, simply transfer the batter into your skillet. Baking it in a skillet is so much easier than having to scoop out 24 cookies, you just place the whole batter into the dish and toss it in the oven.
Lastly, serve in the hot skillet topped with icecream or allow it to cool for a bit then slice into individual slices.
Variations
There are so many fun and creative ways to change up these delicious chocolate chip cookie bars and make them your own. Here are some of our ideas:
- Nuts: Give these a nutty crunch by adding 1/2 to 1 cup of chopped walnuts, pecans, almonds, or any other nut that you prefer.
- Candy: To add fun colors and crunchy candy texture, mix in 1/2 to 1 cup of Reese’s Pieces or M&M’s.
- Chocolate: I sometimes like to chop my favorite kind of chocolate and toss it into the batter. It will add so much flavor!
- Flaky sea salt: Before baking, sprinkle the top with sea salt for a delicious sweet and salty taste.
- Toppings: Want to make your chocolate chip cookie bars even more indulgent? Add a drizzle of melted chocolate, caramel sauce or melted white chocolate over the top of the cooled bars!
- Serving: This skillet is so good served on its own but to kick the deliciousness up a notch, enjoy it with a scoop of vanilla ice cream!
Storage recommendations
If you’re lucky enough to have some leftover bars, here’s how to keep them tasting soft and chewy.
- At room temperature: Store in an airtight container for 2-3 days.
- In the refrigerator: For longer storage, place in an airtight container in the fridge for up to 1 week.
- In the freezer: These also freeze well stored in a freezer-safe bag or other container for up to 3 months. To thaw, leave at room temperature for several hours or overnight. You can also freeze the prepared batter in foil tins and then bake straight out of the freezer!
More Cookie Recipes:
- Healthy Oatmeal Cookies
- Chocolate Chip Cookie Bars
- Banana Bread Chocolate Chip Cookies
- Banana Blondies
- Air Fryer Chocolate Chip Cookies
- 3 Ingredient Peanut Butter Cookies
The Perfect Oatmeal Chocolate Chip Cookie Pie
Ingredients
- 1 cup old-fashioned oats, I used Quaker large-flake oats
- 1 cup chocolate chips , or favorite add-ins*
- 1 egg
- ½ cup butter, softened
- ½ cup white sugar
- ½ cup brown sugar, packed
- 1 cup all-purpose flour
- 1 tsp pure vanilla extract
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, or the bowl of a stand mixer, cream butter and sugars. Beat in egg and vanilla extract.
- In a small mixing bowl, whisk together flour, baking soda, baking powder and salt. Add to butter mixture and stir until almost combined. Add chocolate chips and oat and stir until everything is fully combined.
- Pour batter into an un-greased 8'' cast iron skillet or any small oven safe pan.
- Bake for 20-25 minutes or until the edge is golden and the top is lightly browned. Allow the cookie pie to cool for at least 5 minutes before slicing. Cut into 8 slices. Alternatively, serve in the skillet topped with ice cream!
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious and gooey!
Our 9yo and I made this, and the whole family raved about it! We chose to add a handful of chopped pecans which our family of five found really yummy. The dough was much stiffer than I expected, but it was true to traditional CCC dough.
I just made this for my husbands birthday! It’s his favorite kind of cookie. I ended up leaving it in the oven for 30 mins at 350. It looks and smells great!
I’m making this for a friend for her birthday!! Is it just as good cooled off, or do you suggest heating it back up before serving?!
It’s great either way but I suggest warming it for a gooey texture!
Hello,
I tried the recipe tody. Used almond flour & golden brown sugar. Baked for 25 minutes and left it in the oven when time was up. Taste islip smacking.
Do you think I could double this recipe and bake it in a standard size cookie sheet? My son specifically requested oatmeal chocolate chip cookie cake and we will need more than 8 servings for our guests.
yes It would be fine doubled and baked in a 9×13 pan but I would keep an eye on the baking time.
I made this last night, only I baked it in a mini-pie pan (it yielded 6 mini pies). Very delicious! My husband loved it too!
Just made this tonight and my husband and I enjoyed it! We had hardly any butter, so I used the ~3 tablespoons I had, and then used a single serving of unsweetened apple sauce (the ones in the small plastic cups). I cut down slightly on the sugar because of the applesauce. I added a sprinkling of cinnamon. Turned out fluffy, moist, and delicious! Thanks! Now I’m going to go back for seconds…
this looks absolutely PERFECT!! my jaw seriously just dropped!! have you ever made a giant cookie like this in a skillet?
I’m a huge chocolate chip cookie lover too but somehow I’ve yet to make a cookie pie; how is that? I just love how perfectly melty and gooey yours looks in the center. 🙂
I’m sure your going to love it, Alexandria! The edges are nice and crunchy and the center is moist and gooey!
Oh my gosh I shouldn’t have looked at this at 7am in the morning… now I’m craving cookies hard!!! That banana on my counter just isn’t going to do the trick at this point, hahaha. This looks amazing!
I’d be all over this one! A perfect one to quickly satisfy your sweet tooth! 🙂 ela
This looks so good!!
Well, I do love pie…but i also love cookies that are bigger than my face. Case in point!
Ice cream over this and I am in dessert heaven. Love!
I love the idea of a cookie pie! I’d serve mine up with a big ole scoop of ice cream.
That sounds like a great idea Natalie. I will be sure to try it next time! 😀
What a huge cookie! You probably needed a huge glass of milk with it too 🙂
Cookie pies are my absolute favorite, and this one is gorgeous!
Thank you Nora- I’m glad you liked it!
This cookie pie is gorgeous! I can’t wait to give it a try 🙂
I’m sure you are going to love it Megan!
cookies are my absolute FAVORITE! And in pie form?? Even better!!! I love how gooey and chewy and irresistible this is!
Thanks kayle!