Oatmeal Creme Pie Skillet Cookie
All of the flavor of an Oatmeal Creme Pie in skillet cookie form, this recipe captures the warm, chewy, buttery filled classic, but with little mess and a quick turnaround! Each bite burst with simply spiced, buttery, cream goodness. Perfect for the holidays or a cozy night in.
Ingredients
For the cookie
- 1 1/4 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1 cup butter 2 sticks
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs room temp
- 1 tsp vanilla
- 1 tbsp molasses
- 3 cups oats preferably instant
For the Creme Topping
- 6 tbsp butter
- 1.5 cup powdered sugar
- 1.5 tbsp heavy cream
- 3/4 tsp vanilla
- pinch of salt
Instructions
- Preheat oven to 350F. Grease a 10-inch cast iron skillet with butter.
- In a small bowl, combine the dry ingredients. Set aside.
- In a large bowl, beat the butter, sugars, eggs, and vanilla until smooth. Add the molasses and mix until just combined. Gradually beat in the dry mixture. Stir in the oats.
- Press the dough into the prepared skillet. Bake for 22 minutes, then check. Make sure the edges are set, but the center still looks a tad gooey. If need be, continue to bake in 2 minute increments. Once done, let cookie cool for 15-20 minutes before frosting.
- While the cookie is cooling, make the creme topping. In a medium mixing bowl, beat the butter until smooth. Add in the powdered sugar and mix. Next, beat in the heavy cream, vanilla, and salt on high, until the mixture is smooth.
- Once the cookie is cooled, evenly spread the frosting on top. Please note, the butter may slightly separate when topped on a warm cookie. It doesn't effect the flavor, but does affect the presentation. If you don't want this to happen, let the cookie completely cool before frosting. Enjoy!