My Double-Chocolate Oatmeal Skillet Cookie is the perfect combination of chocolate, oatmeal, M&M’s and a delicious skillet cookie in one! Who could ask for more?
My Double-Chocolate Oatmeal Skillet Cookie is one of those things you just have to try!
I’m willing to bet you will cut yourself a wedge, eat it, and before long you will find yourself going back for another piece. 
There’s definitely something special about this skillet cookie that will have you coming back for more! 
One of the added perks of a skillet cookie is you have plenty of room to top it off any way you want to. As you can see, a big scoop of ice cream with a little drizzle of chocolate sauce, and a few more mini M&M’s is always good!
This skillet cookie is also very good served plain. It also travels very well! You could easily slice a few wedges for backpacks, a lunch for work, or take with you just about anywhere.
One thing I would like to stress is you can always change the amount of oatmeal in this recipe. So if you’re not a huge fan of oatmeal feel free to use less oatmeal and more flour.
Play around and do whatever makes you happy! 
Whether you bake this skillet cookie in two skillets or one, it’s sure to turn out great!
Double-Chocolate Oatmeal Skillet Cookie
Ingredients: 
1 cup (2 sticks) butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 cup cocoa powder
2 eggs, room temperature
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
2 1/2 cups oats (quick or old fashioned, uncooked)
1/2 cup mini chocolate chips
1 regular package Mini Rainbow M&M’s, reserve some for serving
Directions:
1. Spray two oven-proof (6-inch) skillets, or one oven-proof (12-inch) skillet with cooking spray. Or line skillets with parchment paper; set aside.
2. Beat together butter and sugars until creamy.
3. Add eggs and vanilla; beat well.
4. Add combined flour, baking soda, and salt (if using); mix well.
5. Stir in oats and mini chocolate chips; mix well.
6. Press dough into 2 – 6″ skillets, or 1 – 12″ skillet. Top with mini M&M’s, pressing M&M’s slightly into dough. Bake 20-25 minutes, or until done. Time will vary depending upon skillet size and weight.
7. Cool on a wire rack for about 30 minutes. Serve warm or cool completely. Slice into wedges, top with ice cream and chocolate syrup if desired, and enjoy!
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