Chunky Monkey Oatmeal Cookie Skillet (Print Version)

Warm, shareable skillet dessert with banana, chocolate chips, and walnuts baked in a cast-iron pan to golden perfection.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 cups old-fashioned rolled oats
02 - 1 cup all-purpose flour
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon ground cinnamon

→ Wet Ingredients

06 - 1/2 cup unsalted butter, melted and slightly cooled
07 - 1/2 cup light brown sugar, packed
08 - 1/4 cup granulated sugar
09 - 1 large egg
10 - 2 teaspoons vanilla extract
11 - 2 medium ripe bananas, mashed

→ Mix-Ins

12 - 1/2 cup semisweet chocolate chips
13 - 1/2 cup chopped walnuts
14 - 1/4 cup unsweetened shredded coconut, optional

# How to Make It:

01 - Preheat oven to 350°F. Lightly grease a 10-inch cast-iron skillet with butter or nonstick spray.
02 - In a large bowl, whisk together oats, flour, baking soda, salt, and cinnamon.
03 - In a separate bowl, combine melted butter, brown sugar, and granulated sugar. Whisk until smooth.
04 - Add egg and vanilla extract to the wet mixture and whisk well. Stir in mashed bananas until fully combined.
05 - Pour wet mixture into dry ingredients and mix until just incorporated.
06 - Gently fold in chocolate chips, walnuts, and coconut if using.
07 - Spread dough evenly into the prepared cast-iron skillet.
08 - Bake for 20 to 24 minutes, or until the top is golden and the edges are set but the center remains slightly soft.
09 - Let cool for 10 minutes before serving warm. Serve slices directly from the skillet, optionally topped with ice cream.

# Expert Tips:

01 -
  • It bakes in one skillet, which means minimal cleanup and maximum coziness—just pass slices straight from the pan to waiting hands.
  • The bananas keep everything naturally moist and slightly cakey without ever feeling dense or heavy.
  • You can have it ready and in the oven in about 15 minutes, making it perfect for last-minute gatherings or sudden dessert emergencies.
02 -
  • Don't overbake this—the center should still have a tiny bit of jiggle when you pull it from the oven, because it continues cooking as it cools and firms up beautifully.
  • Bananas are the secret ingredient that keeps this moist; if yours aren't ripe enough to mash easily, the cookie will be drier and less flavorful than it should be.
03 -
  • If your bananas are frozen or extra cold from the fridge, let them sit at room temperature for a few minutes after mashing so they blend smoothly with the other wet ingredients.
  • Toast your walnuts in a dry skillet over medium heat for about 3 minutes before chopping and folding in—this brings out their flavor and makes the cookie taste significantly more sophisticated.
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