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One Pan Breakfast: Maple Oatmeal Raisin Skillet Cookie

Baker Bettie Breakfast, Cookies, Skillets, Sweets 55 Comments

Maple Oatmeal Raisin Skillet Cookie with Greek Yogurt

Welcome back to Baker Bettie’s “Cookies Are The New Cupcake” Series! If you are new to bakerbettie.com, Welcome! And check out this post to see what this cookie series is all about!

Maple Oatmeal Raisin Skillet Cookie with Greek Yogurt

I saw this a while back and have been wanting to do something similar with my cast iron skillet for some time now.

I don’t have any baking science for you today.

I think I am still in a breakfast coma and I can’t come up with anything to teach right now.

So I will just let you look at this breakfast.

And wish you were at my house this morning.

Maple Oatmeal Raisin Skillet Cookie with Greek Yogurt

Wouldn’t this be so pretty to take to serve at a brunch?

And you can scoop it out like a cobbler.

Maple Oatmeal Raisin Skillet Cookie with Greek Yogurt

Or serve it to your family on the weekend and eat it right out of the pan.  Like we did.  Don’t judge.

Maple Oatmeal Raisin Skillet Cookie with Greek Yogurt

Maple Oatmeal Raisin Skillet Cookie
 
Prep time
Cook time
Total time
 
Ingredients
  • ½ cup unsalted butter
  • 1 cup brown sugar
  • ½ tsp maple extract
  • 1 egg
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • ½ tsp cinnamon
  • 1¼ cups all-purpose flour
  • ½ cup old fashioned oatmeal
  • ½ cup raisins
  • ½ cup walnuts, toasted
  • Raw Sugar (optional)
  • Greek Yogurt (or your favorite kind of yogurt) (optional)
Instructions
  1. Preheat oven to 375 degrees.
  2. Heat a cast iron skillet over medium heat. Melt the butter and stir frequently until the butter browns. Stir in the brown sugar and maple extract. Remove from the heat and let cool for about 8 minutes. (you want the pan to be warm but not hot.)
  3. Crack an egg into the skillet and whisk into the mixture. Add the cinnamon, salt, and baking soda and stir until combined. Add the flour to the skillet and stir slowly until incorporated.
  4. Add your mix-ins: oatmeal, walnuts, and raisins. Combine. I find using clean hands is the best. Pat evenly over the skillet.
  5. Top with raw sugar if desired. Bake in a 375 degree oven for 14-18 minutes, until set. Serve warm with yogurt if desired.
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Comments 55

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  1. Cara

    How do I heart thee, let me count thy ways: Cast iron skillet–1. Cookie in pan form–2. Cookie for breakfast–3. Man. you are stinkin fabulous, girl! And I too, am wishing I was at your house for breakfast this morning…

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  2. k.m.

    That’s the best part of cast-iron skillets, they go from stove (or oven) to the table and look great. (Same thing with Le Creuset enameled cast iron, though the prices are eye-watering, even on sale!)

    Anyway, the breakfast cookie sounds gooooooood. I had hot cross buns but I could totally still do a second breakfast today, haha :)

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  3. Jessica

    Oh my – this needs to happen in my house next weekend! I wish I could help you with your leftovers – I’m jonesing for a cookie right about now….

  4. Javelin Warrior (@javelinwarrior)

    This is such an creative take on oatmeal for breakfast – I love the idea of making it in a skillet like this! I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It’s a pleasure following your creations…

  5. Fahad Khan (@PharaohKhan)

    My first time here – and I am glad,I discovered this bog – the idea of making a cookie in a skillet is phenomenal!:-)
    At first I thought the white dollops are whipping cream,not yogurt – I so much want to try this!
    Going to note down/bookmark.Thank you so much for sharing!:)

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      Baker Bettie

      Thanks for stopping by. I can’t claim the cookie skillet idea as my own, but doing it for breakfast was my brain child :) It was soo good with the greek yogurt. Tastes like a baked oatmeal. Let me know if you try it and how it turns out!

  6. Anonymous

    I’m definitely having this for breakfast tomorrow! One of the best-looking recipes I’ve come across in the last few weeks :))

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  7. shannon

    i absolutely do NOT need a reason to eat cookies for breakfast, but you just gave me one! i’m fascinated by this skillet dreaminess, and i’m going to have to try it ASAP. what gorgeous photos.

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  13. Matthew

    I had a moderate fail on this one – probably because I have a fair amount of baking experience but only with a very few recipes, so my science is weak.

    We aren’t a sweet-tooth family, so I cut the brown sugar in half, and also used 3 tbsp. real maple syrup instead of the extract. We also don’t use baking soda, so I used cream of tartar + baking powder. If anything I would have expected these changes to make it more liquidey, but on adding the flour everything balled up into a giant glob of dense, sticky yum that stuck to my spoon. It was a real effort to pry it off the spoon, and even trying to press it in it stuck to my fingers and wouldn’t stay in the skillet!

    The only thing I can think is I need to let my skillet cool longer, that it was too warm and was cooking the batter as I was stirring and pressing…

    In any event, I’m sure it will taste excellent – it just came out of the oven and is cooling!

    Thanks!

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