Why? Because it's a giant cookie, dammit.
And it's lower in fat and sugar than most recipes, but that comes way, way, WAY far behind how awesome it tastes and how easy it is to make.
The man got home from work right as this was coming out of the oven, and we sat down with two spoons for the official taste test. (He's actually the one holding the spoon in these pictures - but you can't see him telling me to hurry up so he can eat).
The verdict? Soft, with just the right amount of crumbly on the edges, and a rich oatmeal cookie taste despite the cut in fat and sugar.
Definitely a fun and tasty departure from traditional cookies!
Low Fat Oatmeal Chocolate Chip Skillet Cookie
Adapted from this recipe here
Ingredients
1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp unsalted butter, softened
1/4 cup sugar
1/4 cup unpacked brown sugar
1 large egg
1 large banana, mashed (alt: 1/4 cup vegetable oil)
1/2 tsp vanilla extract
2 cups quick oats
1 cup chocolate chips
Directions
Preheat your oven to 350F, and grab your skillet.
In a large bowl, cream the butter and sugars on medium. Add
the egg, banana and vanilla and mix until things are a little bit fluffy and
light.
Add the flour, baking powder, baking soda, and salt, giving
it a quick stir, then add the oats. Mix until well combined, and then gently
fold in the chocolate chips.
Press the dough into the skillet, and pop into the oven.
Bake for 12-15 minutes, or until it puffs up and begins to turn golden brown.
