“C” is for cookie—and “C” is definitely for contentment. 😉 When I take a bite of this soft-baked oatmeal raisin skillet cookie, I start grinning from ear to ear. It’s sweet, chewy, and packed with wholesome goodness. Its everything I adore about a classic cookie, baked into one big, golden, gooey masterpiece.

Why you’ll love this recipe: 

  • One-skillet wonder: Prep, bake, and serve all in one pan—minimal cleanup required!
  • Wholesome & delicious: Packed with good-for-you ingredients like oats, peanut butter, and banana.
  • Naturally dairy-free & gluten-free: Perfect for anyone with dietary preferences or sensitivities. If you have peanut allergies in the house, simply swap in another nut butter, like soy, almond or cashew butter.
  • Ideal for sharing: A warm, golden cookie that’s as fun to serve as it is to devour.

As an added bonus, this dessert is naturally dairy-free and can be made gluten-free when you opt for certified gluten-free oats. You can also accommodate nut allergies by swapping the peanut butter for another safe nut or seed butter. It’s all prepped and baked in one skillet, making it as simple to create as it is to clean up—perfect for busy holiday gatherings, laid-back weekends, or any time the cookie craving strikes.

This recipe delivers feel-good decadence with ingredients you can feel great about. Creamy peanut butter adds a luscious richness and some plant-based protein, while ripe mashed banana provides natural sweetness and helps keep the texture irresistibly moist. Maple syrup lends a delicate, caramel-like sweetness, and oats bring hearty, satisfying fiber to the mix. Plus, those chewy raisins and optional toasted walnuts or pecans add layers of texture that’ll level up every bite!

When I first made this skillet cookie for my family, I wasn’t sure who would grab a spoon first—my husband, my kids, or me! As soon as the pan hit the table, still warm from the oven, it was a race to dig in, haha. I topped it with a scoop of vanilla ice cream, and let me tell you—we couldn’t stop eating it. Now it’s become a regular in our home—it’s one of those desserts that feels like a special treat but is simple enough to whip up on a whim. Plus, fewer dishes to clean makes it a win-win in my book!

So grab a spoon (or two), serve it straight from the skillet, and get ready to bask in cookie bliss.

Try my Skillet Peanut Butter Chocolate Chip Cookie.

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Skillet Oatmeal Raisin Cookie

This skillet cookie is sweet, chewy, and packed with wholesome goodness—it’s everything we love about a classic cookie, baked into one big, golden, gooey masterpiece.
Yield: 12 slices
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
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Ingredients
 

  • 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

Instructions
 

  • 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!

Notes

• You can swap in any nut butter that you like, including almond, cashew, soy nut, or walnut butter.
• You can use honey in place of maple syrup for your sweetener. You can also use a sugar substitute (or sugar free maple syrup) to cut back on calories and added sugar.
• 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.
• If you’re following a gluten-free diet, be sure to carefully read the packaging for each ingredient, especially the oats (buy certified gluten-free oats). While these foods are inherently gluten-free, gluten can sometimes be added during processing for a variety of reasons, including for flavor and consistency.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 200Carbohydrates: 19gProtein: 6gTotal Fat: 11g— Unsaturated Fat: 8.5g— Saturated Fat: 2.5gCholesterol: 15mgSodium: 240mgFiber: 2gTotal Sugar: 12g— Natural Sugar: 7g— Added Sugar: 5g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!