Gluten Free Oatmeal Chocolate Chip Skillet Cookie

Preheat your oven to 350F and butter your cast iron skillet.

Chop up your chocolate and set aside.

In a bowl, whisk together the flour, oats, baking soda, and salt. Set aside.

Melt your butter and mix it into your sugars, using a whisk or electric mixer (paddle attachment), in a large mixing bowl.

Let it cool for a couple minutes then mix in the eggs and vanilla.

Once smooth, gradually mix in the dry ingredients. If doing this by hand, switch to a wooden spoon.

When the dry ingredients are fully incorporated, fold in the chopped chocolate. You can reserve a handful to dot the top of the cookie if you like.

Evenly spread the dough in your skillet and pat it down with your hands. Bake for 15-20 minutes for a doughy center. Add on 5-10 minutes for a well-baked cookie.

In a small saucepan, melt the sugar over medium-high heat. Whisk constantly until it’s fully melted. This should take 8-10 minutes.

Once melted, stop whisking and let it brown. Keep a close eye on it as this happens quickly.

Remove from heat and whisk in the butter. Slowly pour in the heavy cream and whisk. Finally, mix in the salt.

Let it rest for a couple minutes before drizzling on top of your cookie.

While the cookie is still warm, top with ice cream and caramel sauce. Now dig in and enjoy!