Happiness is a warm, doughy, oatmeal raisin cookie skillet, topped with cinnamon ganache and vanilla ice cream.

It’s family movie night over here and what goes better with sofa snuggles and a crackling fire than a giant, gooey, oatmeal raisin cookie the whole family can share? Packed with Kodiak Cakes Classic Rolled Oats, toasty browned butter, plump raisins, a spicy dose of cinnamon, and an extra drizzle of yum from cinnamon ganache and vanilla ice cream, this cookie skillet is over the top. Yep, I really went all in. Grab a spoon and prepare to lose all self control.

Serving it up family style, this dessert is the coziest, yummiest way to bring people together.

To create this magical cookie skillet, I used Kodiak Cakes Classic Rolled Oats, which serves up 10 whopping grams of protein per serving. I’m a big fan of these oats because I’ve found, in contrast to other brands, the oat flavor is bolder, which is crucial in an oatmeal cookie. What we all love about the traditional oatmeal raisin cookie is the contrast between the nutty oat flavor and the sweet raisins. It’s the winning combination and it’s happening here.

And let’s talk about the other things happening, like that cinnamon ganache and vanilla ice cream melting together in a rich pool of heaven. I’m feeling all warm and fuzzy inside…

I’ll be honest, the cinnamon ganache is extra. You don’t really need it; the cookie is plenty sweet on its own. But if you’re all aboard for the super rush train, go for it. The ice cream, though, don’t skip that part. Just don’t. The ice cream melts into the warm, doughy center, creating a heavenly mess of cookie goo you will want to live in. I mean, just look.

For a twist, you could also make this an oatmeal chocolate chip cookie skillet, leaving out the raisins and cinnamon, and adding a heaping 1 cup of chocolate chips. That may be movie night next week.

Brown Butter Oatmeal Raisin Cookie Skillet

You’ll need:

10” Cast Iron Skillet
2 1/2 cups + 2 tablespoons all purpose flour
1 1/2 cups Kodiak Cakes Classic Rolled Oats
1 tsp baking soda
3/4 tsp kosher salt
1 1/2 tsp cinnamon
1 cup unsalted butter, browned and cooled to room temperature
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs, at room temperature
2 tsp pure vanilla extract
1 cup raisins
1/2 cup chopped walnuts (optional)
1/4 cup cinnamon baking chips, such as Hershey’s (optional)
vanilla bean ice cream (optional)
cinnamon ganache (optional, recipe below)

To brown the butter, place 2 sticks of unsalted butter in a medium sized skillet. Melt the butter over medium heat, whisking constantly for 5 to 6 minutes. The butter will foam up and begin to smell nutty. It’ll change to a light brown color and you’ll see light colored specks at the bottom of the pan. Pour the butter in a heat safe bowl, making sure to get all the browned specs. Set aside and let it cool to room temperature.
Preheat your oven to 350°F. Butter a 10” cast iron skillet. Set aside.
In a medium bowl, combine the flour, oats, baking soda, salt, and cinnamon. Set aside.
In a bowl of an electric mixer, on medium high speed, beat the brown butter with the two sugars till well combined. About 2 minutes.
Add the eggs and vanilla, one at a time, beating well after each addition. Scrape down your bowl as needed.
With the mixer on low, add the dry ingredients. Mix till just combined. Scrape down your bowl as needed.
With a wooden spoon, stir in the raisins, walnuts, and cinnamon chips, if using.
Pour the batter into the buttered skillet and press evenly to the edges.
For a soft, doughy center, bake for about 18 minutes, till just lightly browned on the edges. If you want the cookie more well done, bake for 20-25 minutes. Allow the skillet to cool on a wire rack for 5 minutes.
Serve warm, topped with vanilla ice cream and cinnamon ganache.

Cinnamon Ganche

You’ll need:

1/2 cup cinnamon baking chips, such as Hershey’s
2 tablespoon heavy cream

In a heat safe bowl, combine the cinnamon chips and heavy cream. Microwave for 25 seconds and stir till smooth. If the chips haven’t melted, heat for another 10-15 seconds.