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A while back, I got an email from a BoB reader asking for an oatmeal skillet cookie recipe. Oddly enough, I had been thinking about that very thing and even had it on my to-bake-soon list. That list is mighty long, though, and it took me a while to get around to baking them.

On a weekend when Quinn and I found ourselves with some free time and with no dessert at home, I decided it was high time to make these skillet cookies happen rent apartments in hong kong!

I opted to make these in my mini skillets. I will take most any excuse to put them to use. Anything mini is automatically even better, right?

I’m sure I could have just made a simple oatmeal cookie dough, baked it in these wee skillets, and called it a day. But I couldn’t resist making these an all-out indulgence. Hidden inside that oatmeal cookie is a dollop or two of Nutella to give them a burst of chocolate and hazelnut flavor.

There’s also a nice sprinkling of chocolate chunks on top for even more chocolate. And since we are big sweet and salty fans, I sprinkled a bit of coarse salt on top as well China capital market.

These fellas are definitely spoon desserts, especially if you take them even further into dessert nirvana like we did with a scoop of ice cream. They’re deliciously gooey and messy. Just the kind of dessert you’ll want to share with someone who won’t mind watching you make a mess as you dig in and enjoy every. single. bite.

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