There’s just something about a skillet dessert that feels extra special. Maybe it’s the way the edges get perfectly golden while the center stays soft and gooey, or maybe it’s the fact that it’s meant to be placed right in the middle of the table and enjoyed together.
This Oatmeal Raisin Chocolate Chip Cookie Skillet is my go-to when I want a dessert that feels cozy and nostalgic but still a little elevated.
Browning the butter adds so much flavor depth, the oats give it that classic oatmeal cookie chew, and the combination of raisins and chocolate chips makes every bite absolutely delicious.
This cookie skillet recipe is easy to follow, delivers big flavor, and is loved by kids and adults alike!
Table Talk with Tawnie
This is the kind of dessert I make when I don’t want to scoop cookies or dirty a bunch of pans, but still want something everyone gets excited about. I love serving it warm, right in the skillet, with a couple scoops of vanilla ice cream melting over the top and everyone grabbing a spoon. If you’re on the fence about raisins, trust me here… they add so much chew and balance to the sweetness (and if you’re still unsure, you can always add extra chocolate chips 😉). This one disappears fast in our house, and it’s just as good reheated the next day… if there’s any left.
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- Unsalted Butter : Browning the butter adds a rich, nutty, almost caramel-like flavor that makes this skillet cookie taste extra cozy and elevated without any extra effort.
- Brown Sugar: You can use light or dark brown sugar. It keeps this cookie soft and chewy while adding depth and moisture. It plays perfectly with the oats and warm spices and helps create those golden, crisp edges with a soft center.
- Molasses : One of the pieces I changed from the old version of this recipe was adding molasses to the ingredients. Just a tablespoon, but it makes a big difference. Molasses deepens the flavor, boosts chewiness, and enhances the warm spice notes without overpowering the cookie.
- Old-Fashioned Rolled Oats : What give this skillet its hearty, classic oatmeal cookie texture. I always use old-fashioned rolled oats because they hold their shape and give the cookie that perfect chewy bite.
- Cinnamon & Nutmeg: These spices together add warmth, depth, and coziness without taking over.
- Raisins & Chocolate Chips: I love using BOTH when I make this cookie skillet, but you can feel free to use one or the other if you don’t want both flavors.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Brown the butter 🧈
Follow the instructions in my post on How to Brown Butter . Then pour into a large bowl and let cool for 5-10 minutes.
Mix the wet ingredients 🥣
Whisk the brown sugar and granulated sugar into the slightly cooled brown butter. Whisk in the eggs, molasses, and vanilla until smooth, glossy, and well combined.
Add the dry ingredients 🥄
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the oats, raisins, and chocolate chips. The dough will be thick… that’s exactly what you want.
Press into skillet & bake 🎛️
Transfer the dough to the prepared skillet and gently press into an even layer without packing it down. Sprinkle extra chocolate chips on top if desired. Bake for 20–25 minutes, until the edges are set and golden and the center looks slightly soft. Tent loosely with foil if the top browns too quickly.
Cool slightly & serve 🍪
Remove from the oven, sprinkle with flaky sea salt, and let cool for 10–15 minutes to finish setting. Serve warm with vanilla ice cream.
Which cast iron should I use?
Any cast iron will work for this recipe. Personally, I recommend using a LODGE 12″ Cast Iron Skillet . It was the PERFECT size for this recipe – not too big, not too small! You can use a 10″ cast iron skillet if you prefer, just know that this is going to create a thicker cookie and you’ll need to increase the bake time by 5-10 minutes.
Storage Tips
- Let the skillet completely cool then cover it tightly with foil or transfer slices to an airtight container. Store at room temperature for up to 2 days. The cookie will stay soft, especially in the center.
- For longer storage, place slices in an airtight container and refrigerate for up to 5 days . The cookie will firm up slightly in the fridge, but reheats beautifully.
- To reheat, warm individual slices in the microwave for 15–25 seconds to bring back that soft, gooey texture.
Ideas for Toppings:
- Vanilla ice cream – this is best when it comes out warm. Think Pizookie!
- Caramel sauce
- Chocolate drizzle – melt chocolate chips with a little coconut oil and drizzle over the skillet!
- Nutella
- Fresh berries + whipped cream
More Cookies You Will Love
Peanut Butter Oatmeal Cookies (with Blueberries or Chocolate Chips!)
Single-Serve Thin and Chewy Chocolate Chip Cookie
Chewy Oatmeal Chocolate Chip Cookies
Brown Butter Snickerdoodle Cookie Skillet (or Cookies!)
Have you made cookies at home in a skillet before?
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
This recipe was originally posted in January 2019. It was updated with new instructions, new photos, and additional tips and tricks in January 2026.
📸 Photography by Creating Kaitlin
Oatmeal Raisin Chocolate Chip Cookie Skillet
Equipment
- 12" cast iron skillet
- Mixing bowls
- Measuring spoons
Ingredients
- 3/4 cup unsalted butter
- 1 cup light or dark brown sugar packed
- 1/4 cup granulated sugar
- 2 large eggs room temperature
- 1 Tbsp. molasses
- 2 tsp. vanilla bean paste or extract
- 1 ½ cups all-purpose flour spooned and leveled
- 1 ½ tsp. ground cinnamon
- 1 tsp. baking soda
- 3/4 tsp kosher salt
- 1/4 tsp. baking powder
- 1/4 tsp. ground nutmeg
- 2 cups old-fashioned rolled oats
- 3/4 cup raisins
- 1/2 - 1 cup chocolate chips
- Maldon flaky sea salt for finishing
- vanilla ice cream for serving
Instructions
- Brown the butter: See my blog post on How to Brown Butter . Then pour into a large bowl and let cool for 5-10 minutes. Start Timer 3/4 cup unsalted butter
- Preheat oven: Preheat oven to 350°F. Lightly butter a 12-inch cast iron skillet. (Can also be made in a 10-inch cast iron skillet, just note it will be a thicker cookie and you’ll want to increase the bake time by 5-10 minutes.)
- Mix wet ingredients: Whisk the brown sugar and granulated sugar into the slightly cooled brown butter. Whisk in the eggs, molasses, and vanilla until smooth and glossy. 1 cup light or dark brown sugar, 1/4 cup granulated sugar, 2 large eggs, 1 Tbsp. molasses, 2 tsp. vanilla bean paste or extract
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. 1 ½ cups all-purpose flour, 1 ½ tsp. ground cinnamon, 1 tsp. baking soda, 3/4 tsp kosher salt, 1/4 tsp. ground nutmeg, 1/4 tsp. baking powder
- Make the dough: Stir the dry ingredients into the wet ingredients just until combined. Then, fold in the oats, raisins, and chocolate chips. The dough will be thick and that’s perfect! 2 cups old-fashioned rolled oats, 3/4 cup raisins, 1/2 - 1 cup chocolate chips
- Press into skillet: Transfer dough to the prepared skillet and gently press into an even layer. Don’t compact it too firmly. Top with more chocolate chips, if desired.
- Bake: Bake for ~20 minutes, until the edges are set and golden and the center looks slightly underbaked and soft. Start Timer If the tops are browning too quickly you can loosely cover with foil. I always underbake since the skillet will continue to set as it cools.
- Cool slightly & serve: Garnish with flaky sea salt, let cool for 10-15 minutes before serving with ice cream. Start Timer Maldon flaky sea salt, vanilla ice cream
