Photo by Tom McCorkle for The Washington Post
This cookie, chock-full of chewy oats and melty chocolate, satisfies a sweet tooth in a better-for-you way. It’s made with whole grains and less sugar for longer-lasting energy, and a blend of healthful oil and butter. Baking it in a skillet gives it a big-cookie wow factor and eliminates the need to scoop individual mounds of batter, so it’s extra easy to make, too.
3 tablespoons unsalted butter, softened, plus more for greasing the dish
2 tablespoons neutral oil, such as grapeseed
1/3 cup (75 grams) packed dark brown sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract
2/3 cup (80 grams) whole-wheat pastry flour or white whole-wheat flour or 1/3 cup each all-purpose (40 grams) and regular whole-wheat flour (40 grams)
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon fine sea salt or table salt
1 cup (90 grams) rolled oats
1/3 cup (60 grams) semisweet chocolate chips
Position a rack in the middle of the oven and preheat to 350 degrees. Lightly grease the bottom of a 10-inch cast-iron or other ovenproof skillet with butter.
In a large bowl, combine the 3 tablespoons of butter, the oil, sugar, egg and vanilla and, using a whisk, beat until the mixture is creamy and well combined, about 3 minutes. (Alternatively, you can use a stand mixer to do this.)
In a medium bowl, whisk together the flour, baking soda, cinnamon and salt until combined. Add the dry ingredients to the wet and stir just to combine. Stir in the oats and chocolate chips. Transfer the batter to the skillet, distributing it evenly across the bottom.
Bake for about 15 minutes, or until the cookie is browned lightly around the edges and just set in the center. Transfer the pan to a wire rack and let cool for 5 minutes before slicing into 10 wedges and serving.
Makes 10 Servings
Per serving (1 wedge): Calories 178; Total Fat 9g; (Sat Fat 4g); Protein 4g; Carb 24g; Fiber 3g; Cholesterol 28mg; Sodium 68mg; Total Sugar 11g