Gluten Free Oatmeal Chocolate Chip Skillet Cookie
Total Time
45 minutes
Prep Time
30 minutes
Cook Time
15 minutes
Rating
0 out of 5 stars
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Ingredients
1 skillet cookie
- Cookie
- 1 cup unsalted butter, melted
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 eggs, room temp
- 2 tsp vanilla extract
- 2 1/4 cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1 cup Bob’s Red Mill Gluten Free Rolled Oats
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup semi-sweet chocolate, chopped
- 3/4 cup dark chocolate, chopped
- Caramel Sauce
- 1/2 cup granulated sugar
- 3 tbsp unsalted butter, room temp and cubed
- 1/4 cup heavy cream, room temp
- 1/4 tsp salt
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Preparation
Step 1
Preheat your oven to 350F and butter your cast iron skillet.
Step 2
Chop up your chocolate and set aside.
Step 3
In a bowl, whisk together the flour, oats, baking soda, and salt. Set aside.
Step 4
Melt your butter and mix it into your sugars, using a whisk or electric mixer (paddle attachment), in a large mixing bowl.
Step 5
Let it cool for a couple minutes then mix in the eggs and vanilla.
Step 6
Once smooth, gradually mix in the dry ingredients. If doing this by hand, switch to a wooden spoon.
Step 7
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.
Step 8
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.
Step 9
In a small saucepan, melt the sugar over medium-high heat. Whisk constantly until it’s fully melted. This should take 8-10 minutes.
Step 10
Once melted, stop whisking and let it brown. Keep a close eye on it as this happens quickly.
Step 11
Remove from heat and whisk in the butter. Slowly pour in the heavy cream and whisk. Finally, mix in the salt.
Step 12
Let it rest for a couple minutes before drizzling on top of your cookie.
Step 13
While the cookie is still warm, top with ice cream and caramel sauce. Now dig in and enjoy!
Step 14
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