1½ cups (330 grams) firmly packed light brown sugar
1 large egg (50 grams), room temperature
2 teaspoons (8 grams) vanilla extract
1½ cups (188 grams) all-purpose flour
1½ teaspoons (7.5 grams) baking powder
½ teaspoon (1.5 grams) kosher salt
1¼ cups (100 grams) old-fashioned oats, divided
2 tablespoons (30 grams) whole milk
¾ cup (192 grams) creamy peanut butter
⅔ cup (113 grams) semisweet chocolate chips
Instructions
Preheat oven to 325°F (170°C). Butter and flour a 10-inch cast-iron skillet.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg and vanilla; beat until combined.
In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Beat in ¾ cup (60 grams) oats and milk.
With dampened hands, press half of dough into prepared skillet. Spread peanut butter onto dough. Drop heaping tablespoonfuls of remaining dough over peanut butter. Sprinkle with chocolate chips and remaining ½ cup (40 grams) oats.
Bake until golden brown, about 45 minutes, loosely covering with foil during last 10 minutes of baking to prevent excess browning, if necessary. Let cool for 15 minutes before serving.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/quick-easy-skillet-cookie-2/