Mini Oatmeal Skillet Cookie With A Twist

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So for today’s sweet treat, I decided to skip making dozens of individual cookies and make one large skillet cookie instead — this Mini Oatmeal Skillet Cookie (Cake). Plus, I added a refreshing twist by adding a rarely used ingredient in a cookie recipe.

This twist or cookie surprise gave this large, sugar-free oatmeal cookie more texture and a very unique taste. It was so delicious, you’ll even eat the crumbs.

This recipe is super simple and likewise don’t require a long list of ingredients either. I’ve discovered that there are still those times in the beloved kitchen where I still wish to expedite and move things right along without to much of a delay and this was definitely one of those days.

Furthermore, if you are not baking for a large clan, then making one fairly large cookie whether oatmeal, chocolate chip or otherwise can help reduce the baking time and therefore, the time spent hovering over a hot stove. So there are definitely those times it’s handy, dandy and wise to simply improvise.

RECIPE

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Mini Oatmeal Skillet Cookie

Crispy and delicious sugar free oatmeal cookie baked in a cast iron skillet.

Course Dessert
Keyword cookies, dessert, oatmeal cookies, oatmeal skillet cookie
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 medium slices

Ingredients

  • 4 tbsp Butter softened
  • 1/4 cup Allulose sweetener or sugar
  • 1 large Egg free range
  • 1/2 tsp Vanilla Extract
  • 3/4 cup Oat Flour
  • 1/4 cup Birch Benders Original Pancake Mix or other brand
  • 1/4 tsp Salt
  • 1 tsp Cinnamon
  • 3/4 cup Quaker Oats

For cream piped frosting, optional

  • 1/4 cup +2 tbsp Swerve Powdered Sugar or other brand
  • 2 tbsp Softened Butter or Spectrum Shortening
  • 2 tbsp Heavy Cream, optional more if needed
  • Splash Vanilla Extract

Instructions

  1. In the bowl of a mixer, cream butter and sugars together until combined.

  2. Next, add in the egg and vanilla.

  3. In another bowl, whisk to combine flour, baking powder, salt and cinnamon.

  4. Preheat oven to 350 degrees.

  5. Add the dry ingredients to the wet and mix until just combined.

  6. Gently fold in the oats.

  7. Spread oatmeal batter into a small Cast iron or oven ready skillet. Bake for 20 minutes.

For butter cream

  1. Combine powdered sugar, softened butter or shortening, vanilla and cream.

  2. Pipe butter cream using a piping bag and tips (or a large freezer bag with one corner cut) on to the skillet cookie after it has cooled.

Recipe Notes

Whenever possible choose organic ingredients.

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