You know, I’ll just jump right into it. I’ve been wondering what to name this recipe. I think fudgy skillet cookie works great, but this is more than just a cookie.
It’s loaded with chocolate and chocolate chips, so it could be a brownie. It’s got oats which remind me of an oatmeal cookie. It’s served with a thick blueberry sauce and vanilla ice cream, which is a bit over the top and gives me cake or trifle vibes.
You could also simply call this your Friday night date. I’m not kidding, because that doesn’t sound bad at all. And you know I’d never judge you.
Brownie, cookie, potato, potahto, … I opted for fudgy skillet cookie. I like the sound of that, as it satisfies all my sweet cravings at once. I can just feel the gooey chewy chocolate bits, without even having a bite.
This skillet cookie is big enough for a crowd of 6 or even more. I like the idea of just placing the skillet on a table, along with spoons and some drinks. If you’re feeling extra celebratory a bowl or a can of whipped cream makes a great addition to that. Then just choose something to watch on TV or go full on girlfriend chat mode.
This fudgy skillet cookie is also great for two people and with Valentine’s day just around the corner, you could make someone very happy by making this. If you’re into that. If not, there’s no reason why you shouldn’t make this anyway. Even if you’re making it for yourself only, as that just means more leftovers!
Because while this cookie is really awesome, I’ll be the first to tell you eating it in one go is worse than running a marathon.
To make storing leftovers a bit easier, you can serve the cookie cut up on plates, instead of eating it straight out of the skillet. Or you can strategically place the ice cream and sauce on one side of the skillet. Whenever I make this we always end up having some leftover cookie, which I cut up into bite-size bits and store in an airtight container. The little treats are great for snacking throughout the week.
As mentioned before, this fudgy skillet cookie is more than a cookie, it’s a real party in a skillet. The edge of the cookie is crunchy, while the whole center is filled with gooey chocolate chunks and chewy oats. The warm cookie just melts in your mouth, along with vanilla ice cream, whose milky flavor really complements the chocolate.
My favorite thing has to be the thick blueberry sauce. I adore its deep purple, almost black color and the slightly sour yet sweet flavor of blueberries.
Oatmeal fudgy skillet cookie + blueberry sauce
This skillet cookie is loaded with chocolate and makes an impressive dessert when served with ice cream and homemade blueberry sauce.
Recipe makes one 10-inch cookie, which can comfortably serve 6 people.
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
- 125g (4.4 oz) 70% bittersweet chocolate
- 100g (3.5 oz) milk chocolate
- 28g (2 tablespoons) unsalted butter
- 1 tablespoon ground coffee
- 2 tablespoons hot water
- 37g (1/4 cup or 1.3 oz) cake flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 175g (3/4 cup or 6 oz) granulated sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla bean paste
- 55g (1/2 cup or 2 oz) old fashioned oats
- 100g (3.5 oz) milk chocolate chips, divided
- 175g (1 1/4 cups or 6 oz) frozen blueberries
- 45g (3 tablespoons) granulated sugar
- 1 tablespoon fresh lemon juice (from 1 small lemon)
For serving: vanilla ice-cream
- In a heatproof bowl set over a saucepan of simmering water, melt the chocolate and butter. Stir occasionally, when smooth remove the bowl and cool to room temperature.
- In a small glass, dissolve coffee in the water. In another bowl, combine the flour, baking powder and salt. Set aside.
- In a large bowl beat the eggs and sugar for 3-5 minutes, until thick and slightly fluffy. Stir in vanilla paste and melted chocolate.
- Stir in one tablespoon of the coffee mixture (not the sediment, but the liquid).
- With a spatula, lightly fold in flour mixture, just until incorporated.
- Stir in the oats and 1/2 chocolate chips, cover bowl with foil and refrigerate the batter for 20-30 minutes.
- Preheat oven to 180°C (350°F), with rack placed in center of the oven. Brush your skillet with oil and set aside.
- Make the sauce:
In a saucepan combine the blueberries, sugar and lemon juice. Cook over medium heat, stirring occasionally, for about 20 minutes, until blueberries are soft and aromatic, the sugar is completely dissolved and the sauce thickens (as some of the liquid from the blueberries evaporates). Set aside and cool.
- Transfer chilled and thick batter to the skillet, leaving about 1.5-cm (1/2 inch) gap between the batter and edge of skillet. Scatter the remaining chocolate chips all over, gently push them into the batter.
- Bake cookie for 25-30 minutes, until the batter is set, the edge is crisp, while the center is still soft (can be easily pierced with a knife) and top of the cookie has cracks in it.
- Let cool for 10-15 minutes. Serve warm, with a few scoops of vanilla ice-cream and blueberry sauce.
You can use instant coffee instead of ground coffee, or leave it out completely.
I use a 26-cm / 10.25-inch Lodge skillet to make this cookie.
Recipe for the cookie inspired by Joy of Baking.