An easy recipe for a buttery, soft and chewy oatmeal walnut cookie, baked in a mini cast iron skillet. Served warm and topped with ice cream, this high altitude tested mini oatmeal skillet cookie is just enough for two people to share.
If you’re looking for more desserts for two, you might also love this mini double chocolate skillet cookie, one layer mini carrot cake, and mini vanilla cake.
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Why You’ll Love This Recipe
Quick and Easy. From start to finish, this mini oatmeal skillet cookie only takes about a half hour to make. And since it’s best eaten warm, there’s no waiting for dessert.
Small Size. Small batch recipes are so much fun, whether you just want to make a tiny dessert for yourself, or for two people to share. This is a wonderful treat to make for date night, an anniversary, or Valentine’s Day.
Perfectly Chewy. The edges of the cookie are crisp and chewy, while the center is warm and soft.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Butter. Use unsalted butter, or omit the extra salt if you use salted butter.
- Light Brown Sugar. Adds sweetness and moisture, and helps the edges of the cookie to caramelize and become crisp.
- Egg. Since it’s such a small amount of dough, you’ll only be using an egg yolk. Save the white for another use.
- Molasses. Adds more depth of flavor, and enhances the flavor of the oats and spices.
- Flour. You’ll need all-purpose flour to give the cookie structure and strength.
- Oats. Use old fashioned rolled oats, not quick oats or steel cut oats.
- Spices. You’ll need vanilla extract, cinnamon and ginger for flavor, baking powder to leaven the cookie so it puffs up, and salt to enhance all the flavors.
- Walnuts. Chopped walnuts or pecans add a nutty flavor and a nice crunch. You could also add raisins and chocolate chips.
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray a 6-inch cast iron skillet with non-stick baking spray, or grease it with a little butter.
- In a small bowl, whisk together the melted butter and brown sugar. Add the egg yolk, vanilla and molasses, and whisk until smooth.
- Separately, combine the flour, oats, cinnamon, ginger, baking powder, salt and chopped walnuts. Add the dry ingredients to the wet, and stir the dough together with a spatula, just until moistened.
- Press the dough into the prepared skillet. Bake the cookie for about 20 minutes, until the edges are puffed and set, but the cookie is slightly underdone in the middle. The middle may sink a bit.
- Let the cookie cool and set for 5-10 minutes, then top with ice cream and serve warm. The cookie will be crisp around the edges, and soft and chewy in the middle.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
What if I don’t have a mini skillet?
If you don’t have a 6-inch skillet, you can bake the cookie in a 10 or 12 ounce baking ramekin instead.
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High Altitude Mini Oatmeal Skillet Cookie for Two
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 6-Inch Mini Cast Iron Skillet
Ingredients
- ¼ cup unsalted butter, melted
- â…“ cup light brown sugar, lightly packed
- 1 large egg yolk (save the white for another use)
- 1 tsp vanilla extract
- ½ tsp old fashioned molasses
- â…“ cup all-purpose flour, fluffed, spooned and leveled
- ¼ cup old fashioned rolled oats
- ¼ tsp ground cinnamon
- â…› tsp ground ginger
- ¼ tsp baking powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ cup walnuts or pecans roughly chopped
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray a 6-inch cast iron skillet with non-stick baking spray, or grease it with a little butter. Make sure your skillet has a 1 1/2 – 2 inch depth, or the dough will spill over the edges.
- In a small bowl, whisk together the melted butter and brown sugar. Add the egg yolk, vanilla and molasses, and whisk until smooth.
- Separately, combine the flour, oats, cinnamon, ginger, baking powder, salt and chopped walnuts. Add the dry ingredients to the wet, and stir the dough together with a spatula, just until moistened.
- Press the dough into the prepared skillet. Bake the cookie for about 20 minutes, until the edges are puffed and set, but the cookie is slightly underdone in the middle. The middle may sink a bit.
- Let the cookie cool and set for 5-10 minutes, then top with ice cream and serve warm. The cookie will be crisp around the edges, and soft and chewy in the middle.
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