Kitchen Sink Skillet Cookie

Everything from oats to candy-coated chocolate candies makes it into this big cookie. The kids are going to absolutely love it!


2 1/4 cups flour
1 tsp. baking soda
1/4 tsp. salt
3/4 cup butter, at room temperature (unsalted)
3/4 cup brown sugar, packed
1/2 cup white sugar
1 egg
1 tsp. vanilla
1/4 cup old fashioned rolled oats
1/4 cup each peanuts, toffee chocolate pieces, butterscotch chips, chocolate-covered raisins, for mixing into cookie batter
1/4 cup each pretzels and candy-coated chocolate candies, for topping cookie

Vanilla Butter Frosting
1/2 cup butter, room temperature
1 cup icing sugar, sifted
Pinch salt
2 to 3 tbsp. milk or whipping cream
1 tbsp. vanilla


Kitchen Sink Skillet Cookie
Preheat oven to 350 degrees F. Line two oven-proof (8-inch) skillets with parchment paper. (Alternatively, cook the big cookies, one at a time.)

Combine flour, baking soda and salt. Set aside.

In a large mixing bowl, cream butter, brown sugar and white sugar until light and fluffy. Add egg and beat until smooth. Add vanilla and continue to beat.

Stir in the flour and oats just until combined. Don’t over mix. Stir in peanuts, toffee chocolate pieces, butterscotch chips and chocolate-covered raisins.

Divide dough in half and add each half to a skillet. Garnish top of each cookie with pretzels and candy coated chocolate candies.

Bake cookies until golden around the edges, about 20 to 25 minutes. Let stand 10 minutes and then transfer to cooling rack.

If desired, decorate or write a message on the cookies with Vanilla Butter Cream Frosting.

Vanilla Butter Frosting
Cream butter until light and fluffy, about 2 minutes. Stir in salt, icing sugar with spatula. Add milk and vanilla. Stir. Beat with mixer, adding 1/4 cup more sugar or tbsp. milk as needed, to make spreadable frosting. Makes about 1 cup frosting.

Yield: 2 large cookies.