Chocolate Chip Oatmeal-Peanut Butter Skillet Cookie - Taste of the South Magazine

By MarieR

Taste of the South Magazine

Ingredients

• 1 ⁄2 cup unsalted butter, softened
• 3 ⁄4 cup firmly packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3 ⁄4 cup all-purpose flour
• 3 ⁄4teaspoon baking powder
• 1 ⁄4 teaspoon kosher salt
• 3 ⁄4 cup old-fashioned oats, divided
• 1 ⁄2 cup creamy peanut butter
• 1 ⁄3 cup semisweet chocolate morsels

Details

Servings 4
Adapted from tasteofthesouthmagazine.com

Preparation

Step 1

Preheat oven to 325°. Spray a 7-inch cast-iron skillet with nonstick cooking spray. Set aside.
In a large bowl, beat butter and brown sugar at medium speed with an electric mixer until fluffy. Add egg and vanilla; beat until combined.
In a small bowl, whisk together flour, baking powder, and salt. Reduce speed to low; add flour mixture to butter mixture, beating just until blended. Stir in 1⁄2 cup oats.
Press half of dough into bottom of skillet. Spread peanut butter evenly over dough. Drop spoonfuls of remaining dough over peanut butter. Sprinkle with chocolate and remaining 1⁄4 cup oats.
Bake until golden brown, approximately 45 minutes. (Cover with aluminum foil to prevent excess browning, if necessary.) Let cool 15 minutes.