This. This my friends is love in a skillet. It is that comfort food you want to come home to after the first day of school. And that is just what was requested for the after-school snack that first day. This is probably the most requested recipe and the easiest one to make. Even better it is sooooo yummy.
It is a recipe Brook’s mom makes for dessert when all the grandkids are home. She gave me a version of the recipe she follows and I added my love to it. She never makes it quite the same everytime. Sometimes she adds a PB drizzle and sometimes it is mini M&M’s instead of chocolate chips. She always doubles the recipe to fit a sheet pan to feed all the little and big mouths.
Add your own little twist to it and make it a family favorite. You can bake the cookie in a 9×13 pan but the skillet adds a rustic feature that I adore and it keeps the cookie warm for a longer period of time.
As always the ingredients I use are the freshest. If you can, try to find butter from pasture and organic raised cows and eggs from free range chickens. I use einkorn wheat in this recipe because it is lower in gluten. We limit our wheat intake as much as possible. We use mostly sprouted wheats or Young Living’s Einkorn wheat in our homemade breads and sweets. You can read more about the benefits of this ancient grain from Dr. Mary Star. If you would like to try einkorn wheat or want more info on it just send me an e-mail.
Oatmeal PB & Chocolate Chip Cookie Bar
9 inch cast iron skillet or 9×13 pan
1/2 cup softened butter
1/2 cup organic rapadura or succanant sugar
1/2 cup brown sugar
1/3 cup organic or natural PB
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp pure vanilla extract
1 cup Einkorn flour or sprouted wheat flour
1 cup oatmeal (quick or rolled)
1 cup mini chocolate chips
Oil your cast iron with grapeseed oil first. Combine wet ingredients in a mixer and whip till creamy. Add the dry ingredients mix till combined. Add in chocolate chips. Oil your hands and push the batter into the pan or skillet. Bake for 20-25 minutes at 350.