RecipeSkillet Oatmeal Raisin Cookie

Nutrition Facts
Amount per Serving
  • Calories: 200
  • Protein: 6 g
  • Total Fat: 11 g
    • Unsaturated Fat: 8.5 g
    • Saturated Fat: 2.5 g
  • Cholesterol: 15 mg
  • Total Carbohydrate: 19 g
  • Dietary Fiber: 2 g
  • Total Sugar: 12 g
    • Natural Sugar: 7 g
    • Added Sugar: 5 g
  • Sodium: 240 mg

“C” is for cookie…and “C” is also for contentment—coincidence? I don’t think so. One bite of this insanely good oatmeal raisin cookie and you’ll be smiling from ear to ear. It’s dairy-free and gluten-free if you use gluten-free certified oats. It’s also over-the-top delicious. It’s all prepped in one warm skillet for a mouthwatering presentation and easy cleanup.

• You can swap in any nut butter that you like, including almond or walnut butter.

• You can use honey in place of maple syrup for your sweetener.

• Adjust your cook time based on your preferred texture—aim for the shorter range of the cook time for a softer, gooier cookie. Go for the full cook time if you like a crispier cookie.

  • Prep time
  • Total Time
This recipe makes 12 slices

• 1 cup smooth peanut butter
• 1 ripe banana, peeled and mashed
• ⅓ cup maple syrup
• 1 large egg
• 1 large egg white
• 1 teaspoon vanilla extract
• ½ cup old-fashioned rolled oats
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup raisins
• ½ cup toasted walnuts or pecans, optional


Preheat oven to 350°.

Liberally mist an 8- to 10-inch skillet with oil spray and warm over low heat. Add peanut butter and stir with a rubber spatula until melty and smooth (it will happen pretty fast). Stir in mashed banana and maple syrup until well blended. Turn off heat and let cool for about 10 minutes (so eggs don’t cook when you add them in).

Once cooled, mix in egg, egg white and vanilla, and stir until smooth. Lastly, blend in oats, baking soda and salt. Smooth out batter evenly on the bottom of skillet with spatula. Stir in raisins and optional nuts, if using.

Transfer to oven and bake for 15 to 18 minutes, taking it out on the shorter end if you like a gooier cookie and leaving it in for the full time if you like a firmer, chewier cookie. (If using a smaller baking dish or skillet, you may want to leave in for 1 to 2 more minutes since it will be thicker.) Cut into thin slices or you can also cut into quarters, then slice each quarter into thirds.

Serve with optional whipped cream or ice cream on top!

Nutrition provided for 1/12 of cookie.

Try my Skillet Peanut Butter Chocolate Chip Cookie.