Chunky Monkey Oatmeal Cookie Skillet (Printable version)

Warm, shareable oatmeal skillet with banana, chocolate chips, and walnuts baked in cast-iron until golden.

# What You’ll Need:

→ Dry Ingredients

01 - 1½ cups old-fashioned rolled oats
02 - 1 cup all-purpose flour
03 - ½ teaspoon baking soda
04 - ½ teaspoon baking powder
05 - ¼ teaspoon salt

→ Wet Ingredients

06 - ½ cup unsalted butter, melted
07 - ⅓ cup light brown sugar, packed
08 - ⅓ cup granulated sugar
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract

→ Chunky Monkey Add-ins

11 - 2 ripe bananas, mashed (approximately 1 cup)
12 - ½ cup semisweet chocolate chips
13 - ½ cup chopped walnuts
14 - ½ cup chopped dark chocolate (optional)

# Directions:

01 - Preheat oven to 350°F. Grease a 10-inch cast-iron skillet with butter or nonstick spray.
02 - In a medium bowl, whisk together oats, flour, baking soda, baking powder, and salt. Set aside.
03 - In a large bowl, combine melted butter, brown sugar, and granulated sugar until well blended and creamy.
04 - Beat in egg and vanilla extract, then stir in mashed bananas until fully incorporated.
05 - Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
06 - Gently fold in chocolate chips, walnuts, and chopped dark chocolate if using.
07 - Spread batter evenly into prepared skillet.
08 - Bake for 22-25 minutes until edges are golden and a toothpick inserted in center comes out mostly clean with a few moist crumbs.
09 - Let cool for 10 minutes before serving. Serve warm directly from skillet, optionally topped with vanilla ice cream.

# Expert Advice:

01 -
  • It bakes in one skillet and comes to the table looking impressive enough to share without apology.
  • The texture sits in that perfect place between soft cookie and warm cake, with bursts of chocolate and walnut in every spoonful.
  • Banana keeps everything moist while the oats add real substance—this isn't just dessert, it's something you feel good about eating.
02 -
  • Don't skip that 10-minute rest—it lets the crumb set enough to slice cleanly without falling apart.
  • Mashing banana by hand is fine, but if it's lumpy it won't spread evenly in the batter; take 20 seconds and use a fork to really break it down.
  • The toothpick test is your friend here—a few moist crumbs mean it'll stay tender as it cools, while a completely clean toothpick means it might dry out.
03 -
  • Toast your walnuts in a dry skillet for two minutes before chopping them—this deepens their flavor and makes them taste less generic.
  • Use the ripest bananas you have; brown spotted ones are sweeter and mash into a smoother paste that distributes evenly throughout the batter.
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