Chocolate Chip Oatmeal Skillet Cookie

Wholesome goodness in a skillet!

Oatmeal chocolate chip cookies are so comforting.  The smell of them baking is synonymous with home for me.  I love to welcome my boys home from a long week of school and to celebrate the weekend with these sweet treats.  Baking them in a skillet is a great way to indulge with less fuss and is even more fun than bar cookies!  These are made with ground oats in place of flour - so no special gluten free flour blends needed.  Wholesome and simple.

4 1/2 cups Rolled Oats (Gluten Free)

2 Tbsp Cornstarch

1 1/2 tsp Cinnamon

1 tsp Baking Powder

1/2 tsp Salt

1 cup (2 sticks) Butter, softened

3/4 cup Sugar

1/2 cup Brown Sugar, packed

2 Eggs

2 tsp Vanilla

1 cup Chocolate Chips

Preheat oven to 350 degrees F.

Process 1 1/2 cups of the oats in a blender or food processor until finely ground.

Combine the ground oats, cornstarch, cinnamon, baking powder and salt in a small bowl.

Stir to mix well.

In the bowl of a mixer, combine the butter and sugars.

Blend until smooth and fluffy and then add the eggs and vanilla.

Incorporate well and add the ground oat mixture.

Mix on low/medium speed,

Adding the remaining 3 cups of oats and chocolate chips

 until well combined at low speed.

Transfer the dough to a cast iron skillet.

Spread out and press evenly onto the bottom of the skillet.

Bake for 40-45 minutes, until the edges are golden.

Allow to cool completely in the pan, 

they tend to be crumbly and will hold together better when cool.

Cut into wedges and serve.