tasty tuesday

This super giant and very delicious cookie is not only simple to make, but also very easy to share!

Chocolate Chip Peanut Butter Oatmeal Skillet Cookie 

{photo credit and recipe website}

Ingredients:
1/2 cup unsalted butter, melted
3/4 cup light brown sugar, packed
1 large egg
2 teaspoons vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt, optional and to taste
1 1/2 cups old-fashioned whole rolled oats (not quick cook or instant)
one 14-ounce can sweetened condensed milk
1/2 cup creamy peanut butter
1 cup semi-sweet chocolate chips
ice cream, optional

Directions:
Preheat oven to 350°F, spray oven-safe skillet with cooking spray,set skillet aside. 
In a large microwave-safe bowl, melt the butter, about 1 minute.
To the melted butter, add sugar, egg, vanilla, and whisk or stir vigorously to combine, for about 1 minute, slightly fluffing up the batter. 
Add the flour, baking soda, salt, and stir until just incorporated. 
Add the oats and stir to combine. 
Pour slightly less than three-quarters of the dough into the skillet, reserving about 1 1/4 cups to be crumbled on at the end; set skillet and large mixing bowl with reserved dough aside.
In a small bowl, combine sweetened condensed milk and peanut butter and stir until smooth.
Pour mixture over the dough in the skillet.
Evenly sprinkle the chocolate chips over the top. 
Drop tablespoon-sized chunks of the reserved dough into the skillet, dispersing then as uniformly as possible over the surface, which forms the crumble topping.
Bake for about 25 minutes, or until edges begin to barely crisp up and most of the top surface of the cookie has set. {The center may not be completely set; this is okay because cookie will continue to cook in the skillet after it's been pulled from the oven, noting that there is a fairly significant carryover cooking effect with cast iron; so don't over bake in the oven because cookie is meant to be very gooey.}
Yield: Makes one 10 1/4-inch skillet cookie
Enjoy!

Take Care