Peanut Butter-Chocolate Chip Skillet Cookie

Original cookbook page 67

A decadent dessert — one giant cookie baked in a skillet that's crispy on the edges and oh-so-soft on the inside.

Ingredients

• 4 tablespoons (½ stick) unsalted butter, softened
• ¼ cup canola oil
• ½ cup packed light brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1¼ cups whole-wheat pastry flour
• 1½ teaspoons baking powder
• ½ teaspoon kosher salt
• ¾ cup rolled oats
• 2 tablespoons natural peanut butter (plus more)
• ½ cup chopped bittersweet chocolate, divided

Instructions

1. Preheat oven to 325°F. Coat a 9-inch cast-iron skillet with cooking spray.
2. Beat butter, oil, and brown sugar until fluffy, about 4 minutes. Add egg and vanilla.
3. Whisk flour, baking powder, and salt in a separate bowl; gradually add dry ingredients to butter mixture. Beat in oats.
4. Spread half the dough in the prepared skillet.
5. Spread peanut butter over the dough, then sprinkle with half the chocolate.
6. Top with remaining dough and remaining chocolate.
7. Bake for 35 minutes, then cover loosely with foil and continue baking until golden brown, about 10 more minutes.
8. Cool for 15 minutes, then cut into 12 wedges.