In my opinion cookies are best right out of the oven every time. The problem with that is that the chewiest cookie recipes are far too soft to hold when they are warm.

The answer to this terrible life problem is to make your cookies deep dish in a big skillet or in a bunch of small ones. Then top it all off with some ice cream and you have a dream dessert that is guaranteed satisfy even the most voracious sweet out there. These cookies are for cookies & cream lovers. Technically I used Trader Joe’s Jo-jos cookies, not oreos, because TJ’s is the best.

I can’t even explain the taste when you put them into your cookies. The cream gets slightly mixed into the dough and you get the most amazing flavor ever. You can make these in a large skillet or in smaller ones like I did. I just couldn’t resist my urge to put them in these cute little pans. I’m a sucker for anything miniature.

Oatmeal Cookies & Cream Skillet Cookies

Nothing beats an ooey gooey cookies baked in a skillet with chunks of all things yummy

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 - 12 servings

Ingredients

6 tablespoons 3/4 stick Miyoko's "butter" or any dairy free butter cut into pieces
1 1/2 tablespoons coconut cream *see note
1 1/2 tablespoons applesauce or pumpkin puree
1/2 cup brown sugar packed
1/4 cup organic granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups flour
1 cup quick oats
3/4 cups dairy free semi-sweet chocolate chips or chopped chocolate
6 - 8 crushed oreo or jo-jo cookies
1/3 cup vegan white chocolate chips or chunks
optional: dairy free ice cream flavor of choice for serving I used cookies & cream

Instructions

Pre-heat oven to 350 degrees F (180 C) and grease a 12-inch skillet or smaller skillets with oil or cooking spray.
Cream butter and sugars together in bowl of stand mixer (or with hand mixer). Scrape sides of bowl and add coconut cream and applesauce; beat until well combined. Add vanilla, soda, and salt. Add flour and oats one cup at a time and beat after each addition but just until combined. (If you are using a hand mixer you may have to hand stir the last cup of flour into the dough.) Stir in white crushed cookies, and white chocolate chips.
Press into prepared skillet or skillets and bake for 12 - 15 minutes or until golden brown.
Serve warm with ice cream on top.

Recipe Notes

This recipe makes 1 12-inch skillet cookie or 4 - 5 smaller ones. I used various sizes for mine. Any size will do.

*If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.

Also, a huge shoutout to @rigaronib for designing my logo!

If you're looking for more recipes check out some of my other recent posts!

1. Simply Frosted Carrot Cake
2. Springtime Pasta Salad
3. Coconut & Pistachio Dark Chocolate Brownies
4. Vanilla + Chai Oats
5. Peanut Butter Chocolate Protein Bars