Homemade Pizookie

Name: Homemade Pizookie
Prep time: 15 min
Cook time: 35 min
Total time: 60 min
Ingredients: 1.5 cups all-purpose flour; 0.5 cup rolled oats; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 0.5 teaspoon salt; 10 tablespoons white sugar; 0.5 cup butter, softened; 0.5 cup packed light brown sugar; 2 eggs; 1 teaspoon vanilla extract; 1 (12 ounce) bag semisweet chocolate chips; 0.5 cup chopped pecans

4.8

(17)

16 Reviews

4 Photos

This delicious homemade pizookie is loaded with chocolate, nuts, and oats and baked in a cast iron skillet. As long as your skillet is well seasoned, the whole cookie will pop right out on a serving platter, making it perfect for a birthday cookie "cake." Slice in pie-shaped pieces and eat as-is, or serve with ice cream and chocolate sauce.

Submitted by jaybu

Updated on February 13, 2024

4

Homemade chocolate chip cookie in a red skillet with ice cream

4

Prep Time:

15 mins

Cook Time:

35 mins

Additional Time:

10 mins

Total Time:

1 hr

Servings:

12

Yield:

1 (10-inch) skillet cookie

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Ingredients

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Original recipe (1X) yields 12 servings

1 ½ cups all-purpose flour
½ cup rolled oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup plus 2 tablespoons white sugar
¾ cup butter, softened
½ cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 (12 ounce) bag semisweet chocolate chips
½ cup chopped pecans

Directions

Preheat the oven to 350 degrees F (175 degrees C).
Whisk flour, oats, baking soda, cinnamon, and salt together in a medium bowl.
Cream white sugar, butter, and brown sugar in the bowl of a stand mixer until light and fluffy, 3 to 5 minutes. Add eggs, one at a time, mixing after each addition until fully incorporated. Mix in vanilla extract. Gradually mix in dry ingredients until combined. Stir in chocolate chips and pecans.
Transfer dough to a well seasoned 10-inch cast iron skillet. Press down with your fingers to distribute evenly over the bottom of the skillet.
Bake in the preheated oven until top is firm to the touch and edges have started to pull away from the sides of the skillet, 35 to 40 minutes.
Remove from the oven and let cool for about 10 to 15 minutes. Run a spatula around the edges, lifting the cookie slightly as you go around. Carefully invert cookie onto a cutting board and then invert again onto a serving platter.

Dotdash Meredith Food Studios

From the Editor

This recipe was tested in our test kitchen and updated to use ¾ cup of butter instead of a combination of butter and shortening. The original recipe used ½ cup of butter plus ¼ cup of shortening.

Nutrition Facts (per serving)

422	Calories
24g	Fat
51g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 422
% Daily Value *
Total Fat 24g	31%
Saturated Fat 13g	65%
Cholesterol 62mg	21%
Sodium 302mg	13%
Total Carbohydrate 51g	19%
Dietary Fiber 3g	11%
Total Sugars 34g
Protein 5g	10%
Vitamin C 0mg	0%
Calcium 33mg	3%
Iron 2mg	12%
Potassium 178mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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