Oatmeal Chocolate Chip Cookie Pie Baked In One Skillet

This oatmeal chocolate chip cookie pie is soft in the middle, chewy around the edges, and it bakes in one pan. No scooping. No cookie sheets. Just one skillet and about 35 minutes.

Jump to:

• Why You Will Like This Cookie Pie
• What You Need For This Oatmeal Chocolate Chip Cookie Pie
• Oatmeal Chocolate Chip Cookie Pie
• How To Make Oatmeal Chocolate Chip Cookie Pie
• Storing And Reheating Your Cookie Pie
• My Tips And Swaps For This Oatmeal Chocolate Chip Cookie Pie
• Questions About Oatmeal Chocolate Chip Cookie Pie
• Recipes You May Like
• Final Thoughts On This Cookie Pie

I started making it the winter Alex turned 11. He came home from practice asking for cookies, I had zero patience for portioning dough, so I dumped the whole batch into my cast iron pan and hoped for the best. It came out better than the cookies would have.

Now it shows up in my kitchen at least twice a month. Sarah calls it the giant cookie. Donald calls it dessert he can eat with a fork, which is his way of saying he wants seconds.

Here's what makes this one different from a regular cookie. The oats soak up a little butter while it bakes, so you get that chewy middle that stays soft for days. The chocolate melts into pockets instead of sitting on top. And because you slice it like a pie, everyone gets a warm piece straight from the pan.

If you like oats and chocolate together, you'll probably also want my caramel apple oatmeal cookies. Same cozy feeling, totally different flavor, and they freeze beautifully.

Prep time: 10 minutes Bake time: 20 to 25 minutes Total time: about 35 minutes Serves: 8 slices

Why You Will Like This Cookie Pie

• One bowl, one pan. No chilling dough, no rolling, no waiting between batches.
• Ready in about 35 minutes. I've made it while dinner dishes were still soaking.
• Soft center, crisp edges. The middle stays gooey and the rim goes golden and a little crunchy.
• Kids can help. Sarah stirs the oats in. Alex handles the chocolate chips, mostly.
• Real pantry ingredients. Butter, sugar, flour, oats, chocolate. Nothing you need a special trip for.
• Feeds a group. Eight slices from one skillet, and it looks great sitting on the table.

What You Need For This Oatmeal Chocolate Chip Cookie Pie

• 1 cup old fashioned oats (I use large flake Quaker oats, not instant)
• 1 cup chocolate chips (semi sweet is my pick, but see my swaps below)
• 1 egg, at room temperature
• ½ cup butter, softened
• ½ cup white sugar
• ½ cup brown sugar, packed
• 1 cup all purpose flour
• 1 teaspoon pure vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt

A few notes from my kitchen. Old fashioned oats matter here. I tried instant oats once when I ran out, and the whole thing went soft and mushy in the center. Not terrible, but not what you want.

Softened butter means you can press a finger into it easily. Melted butter makes the pie greasy. I learned that the hard way when I got impatient with the microwave.

Room temperature egg mixes in smoother. If you forget, sit the egg in warm water for five minutes while you get everything else out.

Equipment: an 8 inch cast iron skillet, or any small oven safe pan of a similar size.

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How To Make Oatmeal Chocolate Chip Cookie Pie

Getting Started

Heat your oven to 350°F. Pull the butter and egg out early so they warm up while the oven heats.

Leave your skillet ungreased. Cast iron has enough seasoning to handle this, and greasing it makes the edges spread too fast.

Mixing The Butter And Sugars

In a large bowl, or a stand mixer, beat the butter with both sugars until the mixture looks pale and fluffy. This takes about two minutes.

Add the egg and vanilla. Beat again until everything looks smooth and glossy.

Don't rush this part. Creaming the butter properly is what gives the pie that soft, tender bite.

Adding The Dry Ingredients

In a smaller bowl, whisk the flour, baking soda, baking powder, and salt together.

Tip the dry mix into the butter mixture. Stir until it's almost combined, with a few streaks of flour still showing.

Now add the oats and chocolate chips. Fold everything together until the flour disappears and the chips are spread through the dough.

Stop stirring there. Overmixing makes the pie tough, and nobody wants a chewy cookie for the wrong reason.

Baking Your Cookie Pie

Press the dough into your ungreased 8 inch skillet. I use the back of a spoon and push it right out to the edges so it bakes evenly.

Bake for 20 to 25 minutes. You want golden edges and a lightly browned top that still looks slightly soft in the center.

My oven runs a little hot, so I start checking at 19 minutes. Check yours early the first time.

Cooling And Slicing

Let it sit in the pan for at least 5 minutes. This is the hardest part in my apartment.

Then cut into 8 slices and serve warm. Or skip the slicing, set the whole skillet on a trivet, add scoops of vanilla ice cream, and hand everyone a spoon.

A little homemade whipped cream works beautifully here too, especially if you're serving it after dinner.

Storing And Reheating Your Cookie Pie

Cover the cooled skillet with foil, or move slices to an airtight container. It keeps on the counter for 3 days.

In the fridge it lasts about 5 days, though it firms up quite a bit when cold. I actually like it that way with coffee in the morning, but that's just me.

For longer storage, wrap slices individually in plastic, then place them in a freezer bag. They keep for 2 months.

To reheat, pop a slice in the microwave for 15 seconds. The chocolate goes soft again and it tastes almost fresh from the oven.

Honestly? Day two might be better than day one. The oats settle and the whole thing gets chewier.

My Tips And Swaps For This Oatmeal Chocolate Chip Cookie Pie

Want to change it up? Here's what has worked in my kitchen.

• Swap the chips. Chopped chocolate bars, M&M's, Reese's pieces, or chopped pecans all work. Alex votes M&M's every single time.
• Half and half. Use ½ cup chocolate chips and ½ cup butterscotch chips for something a little different.
• Add flaky salt. Sprinkle a pinch over the top before baking. It makes the chocolate taste richer.
• Go slightly underbaked. Pull it at 19 minutes for a very gooey middle. Serve it right in the pan.
• Bake it in a pie plate. A 9 inch pie dish works, but check it around 18 minutes since it spreads thinner.

One thing to watch out for. If your skillet is bigger than 8 inches, the dough spreads thin and bakes into something closer to a cookie bar. Still good, just not the gooey center you're after.

I burned the bottom once by putting the skillet on the lowest oven rack. Middle rack every time now.

If you want another warm dessert that comes together in one dish, my double chocolate spoon cake is the one I make when chocolate is the only answer.

Questions About Oatmeal Chocolate Chip Cookie Pie

How Do You Know When Oatmeal Chocolate Chip Cookie Pie Is Done?

Look at the edges first. They should be golden brown and pulled slightly away from the pan.

The center will still look soft and a little shiny. That's exactly right. It keeps cooking in the hot skillet after you take it out, so a fully firm center means it went too long.

Can You Make It Without A Cast Iron Skillet?

Yes. Any 8 inch oven safe pan works, including a cake pan or a pie dish.

Grease a regular metal or glass pan lightly since those don't have seasoning like cast iron does. Baking time stays about the same, maybe a minute or two shorter in glass.

How Should You Store Leftovers?

Keep it covered at room temperature for up to 3 days, or in the fridge for 5.

I press a piece of plastic wrap right against the cut edges. That keeps the slices from drying out where they were sliced.

Can You Prepare This Cookie Pie Ahead Of Time?

You can. Mix the dough, press it into the skillet, cover it, and refrigerate for up to 2 days.

Let it sit on the counter for 20 minutes before baking, then add about 3 extra minutes to the bake time. I do this on Saturday mornings when I know friends are stopping by later.

Recipes You May Like

• Chewy Chocolate Chip Cookies That Melt In Your Mouth for the nights you want actual cookies you can stack in a jar.
• Chewy Oatmeal Raisin Cookies if you love oats but want something a little less sweet.
• Fudgy Buckeye Brownies With Creamy Peanut Butter Filling when chocolate and peanut butter are the plan.

Final Thoughts On This Cookie Pie

So here's the short version. Cream the butter and sugars, mix in the dry ingredients, fold in oats and chocolate, press it into a skillet, and bake for 20 to 25 minutes.

That's it. One pan, one bowl, and a warm dessert on the table faster than a batch of cookies.

This oatmeal chocolate chip cookie pie has become the thing I make when I want my kids happy and my kitchen clean. It never lasts more than a day here, and I've stopped pretending it will.

Give it a try this week and let me know how it goes in the comments. Save it to your Pinterest dessert board so you have it ready when someone asks for something sweet at 6pm.