Ingredients

The following ingredients have 7 Servings
  • 1 cup old-fashioned oats
  • 1 cup all-purpose flour (or all-purpose gluten-free flour blend)
  • ½ tsp baking soda
  • ½ tsp sea salt
  • ¼ tsp ground cinnamon
  • ½ cup coconut oil (or butter)
  • ¾ cup creamy peanut butter
  • ¾ cup coconut sugar
  • 2 TBS honey
  • ¼ cup milk
  • 2 eggs (lightly beaten)
  • 2 tsp pure vanilla extract
  • 1 heaping cup chocolate chips or peanut butter chips (or both)

Instruction

  • Preheat oven to 350 degrees F. Grease a 10” cast iron skillet with butter, set aside.
  • In a medium bowl, mix oats, flour, baking soda, cinnamon and salt and set aside.
  • Microwave coconut oil (or butter) and peanut butter in a large, microwave safe bowl for 60 seconds or until just melted. Stir until combined. (Alternately you may melt them over medium-low heat in a small saucepan on the stove and stir until just combined).
  • Add coconut sugar, honey and milk and stir until combined.
  • Add eggs and vanilla and mix well.
  • Pour dry ingredients into the wet peanut butter mixture and mix until combined.
  • Add chocolate and/or peanut butter chips and stir until evenly distributed.
  • Spread the dough in the prepared skillet and bake in the preheated oven for 15-20 minutes or until the edges are just barely browned and the center is set but still a little "wiggly" when shaken. Do not over bake.
  • The cookie WILL be a little “jiggly” when you remove it from the oven. It will continue to cook and setup in the cast iron skillet as it cools.
  • Let cool until it’s set but still slightly warm (about 30-60 minutes). Cut and serve with ice cream!